Executive Chef
ROBERT LIBERATO
FROM THE SEA
Filet De Saumon Sauvage Grilled wild salmon, horseradish crust, English peas,
smoked roe beurre blanc
26
Coquilles St. Jacques Pan seared diver scallops, heirloom tomato, radishes,
roasted cipollini, lemon oil
27
Pavé de Bar de Ligne
Wild caught striped bass, radicchio, asparagus, morel mushrooms
29
Poulet Rôti Entier à la Truffe - Pour Deux
whole truffled roasted chicken, baby bagatelle salad, yukon
gold potato, shallots, wild mushrooms,
truffle chicken jus – for two
50
Côte de Bœuf- Pour Deux
20 oz Bone –in rib eye, escargot butter, petit bagatelle salad,
hand cut fries, peppercorn sauce – for two
75
add pan seared Hudson valley foie gras 20
Pommes Frites
Grilled Broccolini
Creamy Mushrooms
Haricot Verts
Asparagus
Truffle Broccolini Gratin
Mac & Comte Cheese
Warm Baby Kale
9
FROM THE LAND
Steak Frites 10 oz prime NY strip, hand cut fries, peppercorn sauce
35
Filet Mignon au Bleu 6 oz Beef tenderloin, blue cheese crust, broccolini, new crop
potatoes, sauce bordelaise
36
Poulet Fermier Rôti et Truffé
Truffle roasted chicken, confy yukon gold potatoes, shallots,
wild mushrooms, truffle chicken jus
26
Burger Bagatelle Dry-aged blend, house made brioche, heirloom tomato,
Saint André cheese
18
Pommes puree
classic I truffle I lobster 9 16 32
