SNACKS
Marinated Olives 8
Kennebec Potato Chips 10
French Onion Dip
Fire anD ice 8
Deviled Eggs (each) 3
Appetizers
* Classic Caesar Salad 20
Prepared Tableside
Super chilled iceberg Salad18
Applewood Smoked Bacon, Marinated Tomatoes and Maytag Blue Cheese
hass avocado And Garden Vegetable Louie18
Celery Heart Victor 18
White Anchovies, Walnuts, Pickled Peppers and Garden Herbs
Oysters Rockefeller26
Jumbo Lump Blue Crab Cake27
Spicy Mayonnaise
*Warm Soft Boiled Egg46
Regiis Ova Ossetra Caviar, Buckwheat Blini, and Crème Fraîche
*Hand Cut Steak Tartare32
New England CLAM Chowder24
Applewood Smoked Bacon, Celery, Croûtons
Caviar
*Regiis Ova
Ossetra caviar
Service for Two
30g | 120
125g | 450
From The Sea
*Oysters in the half shell 26
Half Dozen
*Sea Urchin 38
Maine Lobster Half, 35 / Full, 65
Gulf Prawn Cocktail28
*petit Plateau 110
*Grand Plateau 195
Pasta
Bucatini pomodoro 30
FettuCcinE alfredo 46
Black Winter Truffles
All Day Braised Short Rib and Forest Mushroom Lasagne 36
Plates
Eggplant parmesan 30
Dover sole Meunière 110
Wild caught off the coast of Brittany, Serves Two
Grilled tournedo of ORA king salmon 42
Atlantic Halibut 55
Maine Lobster Thermidor 85
Nature Fed Veal Chop 66
Grilled Elysian Fields Farm Lamb Chops 75
True Ribeye Steak 75
Filet Mignon 85
Roasted Four Story Hill Farm free range chicken 68
Thyme Jus, Serves Two
Prime Beef Short Rib Wellington 159
Sauce Périgourdine, Serves Two
New York
Strip steak
From
Snake River Farms,
it's the best of
both worlds.
A hybrid of
Japanese Wagyu
and Black Angus.
A meal for
one or two.
160
SauceS
Béarnaise | Red Wine Shallot | Steak Sauce
Horseradish Crème Fraîche | Roasted Garlic and Truffle Butter | 7 each
Sauce Périgourdine | 14
Sides
Buttermilk Whipped Potatoes 14
Steak Fries with Seasoned Salt 14
Wilted or Creamed Spinach 14
Citrus Glazed Sweet Carrots 14
Green Beans Amandine
14
Madeira Glazed Mushrooms 14
Candied Hobbs’ Bacon 16
*Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. If you have a chronic illness of the stomach or blood or have immune disorders, you are at a greater risk of serious illness from raw oysters and should eat oysters fully cooked. Thoroughly cooking food of animal origin reduces the risk of foodborne illness. Please note peanut oil is commonly used in our kitchen.