Served 5:30pm until 10:30pm

Appetizers

• Onion Soupe Gratinee

  8

• Simple Green Salade

  Mesclun greens, black truffle vinaigrette

  9

• Red Beet Salade

  White anchovies, red onions, Betzy’s Organic boiled egg,
  white balsamic vinaigrette

  13

• Traditional Baked Alsatian Escargots

  1/2 dozen 10   •   1 dozen 16

• Smoked Salmon

  Warm fingerling potatoes, horseradish crème, watercress salade

  14

• Frog Legs Provencal

  Pommes mousselline

  18

• Half Dozen Alsatian-Style Oysters

  Topped with spinach, crispy lardons, swiss gratinee

  16

• Foie Gras Farandole

  Terrine de foie gras, foie gras mousse,
  pate Perigourdine with truffles

  20

• Terrine de Foie Gras Maison Mi-cuit, sur Brioche

  Hudson Valley foie gras, seasonally inspired by Chef Ost

  18

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Entrees

• Pave de Beuouf Wellington

  Glazed heirloom carrots, sauce Perigourdine

  36

• Poisson du Jour

  market price

• Marinated Portabello au Poivre

  Sauteed spaghetti squash, tomato beurre blanc

  20

• Quail Farcie

  Chestnut & foie gras stuffing, leek & carrot julienne,
  sauce Perigourdine

  29

• Pan Seared Diver Scallops

  Celeriac puree, caviar champagne beurre blanc

  30

• Braised Sweetbreads

  Mirepoix & potatoes Lyonnaise, aged Port wine reduction

  28

• Roasted Venison Loin

  Chestnut souffle, red cabbage ragout,
  juniper chocolate sauce

  40

• Herb de Provence Crusted Rack of Lamb

  Roasted fingerling potatoes, sauteed haricots verts, au jus

  38

• Lobster Risotto

  Winter vegetable & dried cranberry semolina

  30

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