Sashimi grade crudo

Onion tart

Foie gras

Haricot vert  salad

Wild caught salmon

Tournedo of Beef

Cheese

Dessert

$100 | $165 with wines

Please prepare to enjoy a leisurely meal, as we create each plate a la minute. Our meats are prepared rare to medium rare to ensure maximum flavor and texture. As a courtesy to our other diners, please turn off all pagers and cellular telephones. Thank you for your consideration.

Sashimi grade crudo, lime zest, Spanish onions and citrus vinaigrette

Hudson Valley foie gras with pear, apple and peach salad. $5 supp.

Wild mushroom risotto with Brie de Nangis and toasted hazelnuts

Caramelized onion tart, French goat cheese and balsamic drizzle

New England lobster and roasted Yukon gold potato galette

Escabeche of skate, French first press olive oil, butter

lettuce and tomato salad with anchovy dressing

Hydroponic baby lettuces, red tip and oak leaf with

Le Rêve champagne vinaigrette

Haricot vert salad with Spanish Marcona almonds,

crème fraiche, basil and chives

Salad of red beets, potatoes, crispy panchetta,

chives, tarragon and Dijon

Artichoke and oven dried tomatoes, wax beans, olives,

spicy lobster broth and jumbo black bass

New York strip loin aromatized in garlic and thyme,

roasted bone marrow and parsley crostini

Tournedo of beef,  “sauce grand-mere”, pearl onions, lardons,

button mushrooms and beef jus

Slow roasted wild salmon on dilled cucumbers and avocados,

tarragon cream

Georges Bank diver sea scallops, kaffir lime leaf and coconut broth,

rice pilaf

Oxtail and egg pasta ragu scented with rosemary and thyme

Coconut and banana cream pie, Valhrona chocolate ice cream

White chocolate bread pudding, cherry ice cream

Espresso, chocolate and chantilly “Triple Cream”

Raspberry and lemon curd roulade

3 courses: $80 | 4 courses: $90 | 5 courses: $100