CHILLED

 

OYSTERS 3.5 EA

              on the half shell               

               

    LOBSTER TOAST    14

fresh tarragon  

 

SALMON PLATTER

FOR 2-20 - FOR 4-55 

        house prepped gravlax       

               

OSSETRA CAVIAR   49

                  a bissell, blini and crème fraiche               

               

STEAK TARTAR        16

        quail egg and fingerling potato chips      

               

APPETIZERS

               

PARFAIT   9

yogurt and raw honey  

               

CHICKEN LIVER MOUSSE    12

              a hint of sherry served with toast points              

               

FOIE GRAS             27

             fresh saute foie gras with lavander french toast & house made compote             

               

FRISSE SALAD     15  

      house smoke bacon lardon, fresh farm egg and almond truffle vinaigrette          

               

BRESSAOLA             16

marcona almonds and shaved parmegiana reggiano       

               

 

 

  ENTREE

 

3 EGGS         14

any style with bacon and home fries

LOBSTER SCRAMBLE               30

with Caviar 125

 

STICKY BUN FRENCH TOAST          15

 

CLASSIC BELGIAN WAFFLES           15

 

FRIED QUAIL           16

buttermilk fried quail with biscuits smothered in gravy, bacon & cheese

BEEF BRISKET           16

house smoked with fried eggs

 

SALMON PASTRAMI           15

poached eggs and hollandaise sauce

 

OXTAIL AREPA          17

braised in a spicy tomato sauce and topped with fried eggs

 

ALASKAN KING SALMON           29

wrapped in potatoes with a chive burre blanc

 

JUMBO SHRIMP & ARTICHOKE MANICOTTI           37

shellfish pernode veloute

 

ANGUS FILET MIGNON          39

caramelized onion potato gratin, bordelaise sauce