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Menu - Chef Guillaume Daly Main courses Fish of the day PM Beef macreuse cooked 36h, elder flower BBQ sauce, horseradish, chicoree salad, crisp onions 29 Surf and Turf PM Fried chicken & caviar, maple sirup, chicken jus 26 To start Oysters half-dozen 20, dozen 40 Crudo of the day PM Seafood platter PM (half or whole) Charcuteries “Les Cochons Tout Ronds” 22 Appetizers Grilled vegetables, yogurt, sumac 12 Snow crab cannelloni, cucumber, mint, grapefruit, green apple, horseradish 21 Endive salad, Elizabeth bleu cheese, black walnut, maple vinaigrette 18 Salmon tartar, extra virgin olive oil, shallots, chive, pangrattato, homemade blini 19 Filet mignon tartar, homemade brioche, soy sauce, smoked foie gras 19 Grilled octopus, chimichurri , lemon, chard eggplant puree 26 Lobster spaghetti, swiss chard, bisque, pangrattato 38 Grilled AAA rib steak (10 oz), green pepper sauce, fries 41 **Menu may change due to weekly arrivals and chef’s inspiration *** $30 Minimum of food per person
