DÎNER

*Menu items may change, please call (215) 390-1767 to inquire about availability of specific items

PETITES ASSIETES

– CRAB SALAD –
Three Colored Lettuce, Jumbo Lump Crab, Pear, Crispy Bacon, Espresso-Honey-Sherry Vinaigrette, Shaved Gruyere
24

– HUÎTRES –
1/2 Dozen Oysters, Mignonette, Hot Sauce
MP

– SOUPE DU JOUR –
Homemade daily
Price varies

– SOUPE A L’OIGNON –
Caramelized Onion, Gruyère, Crostini
15

– ESCARGOTS –
Baked Snails, Parsley-Garlic Butter
18

– FROMAGES –
Assortment of Imported Cheeses,Rhubarb Strawberry Jam, Red Wine-Black Pepper Reduction
26

– FROMAGE DE BLEU & BETTERAVES –
Beet Salad, Goat Cheese Emulsion, Orange Segments, Candied Walnuts, Berries
16

– SALADE D’ENDIVE –
Belgian Endive, Mimolette Cheese, Apple, Candied Pecans, Crumbled Roquefort,
Shallot, Dijon Vinaigrette
18

– SALADE CÉSAR –
Chopped Romaine, Rosemary Croutons, Parmesan Crisp, Shaved Gruyere,
Hard Boiled Egg, Crispy Bacon, White Anchovy
15

– CROQUETTES –
Potato, Bayonne Ham, Bechamel, Aioli
16

– FOIE GRAS POÊLÉ –
Pan seared, NY Hudson Valley duck foie
seasonal accompaniments
32

– BEEF CARPACCIO –
Filet Mignon, Mustard-Egg Emulsion, Fresh Cheese 
26

– CHARCUTERIE BOARD –

Jamon Iberico, Saucisson Vic, Lomo Iberico, Cornichons, Olives, Dijon Mustard 

36

– CREVETTES –
Pan Seared Prawns, Curry-Coconut Sauce, Petite Salad  
22

– GNOCCHIS –
Homemade Gnocchi, Parmigiano Reggiano Cheese, Light Cream Sauce   
18

PLATS PRINCIPAUX

– NY STRIP AU POIVRE* –
Prime 12 oz, NY Strip Steak, Fries, Small Salad
Black Peppercorn Sauce
54

– CARRE D’AGNEAU* –
Australian, Free-Range Double Rib Chops, Potato Cake, Eggplant Muselin, Chef`s Vegetables, Toffee-Bell Pepper Sauce 
65

– BŒUF BOURGUIGNON –
Beef Stew in Red Wine, Bacon, Mushrooms, Brussels Sprouts, Pearl Onions 
38

– DOVER SOLE –
Pan Seared Dover Sole, Sauteed Spinach, Citrus Butter Sauce, Garlic-Mash Potato, Capers 
70

– POITRINE DE POULET –
Chicken Breast, Herb Butter, Tarragon-Sage-Parsley Sauce, Garlic-Mashed Potato, Mushrooms, Lemon Zest
34

– CONFIT DE CANARD –
Duck Leg, Lentils du Puy, Armagnac Duck Sausage, Braised Napa Cabbage,

Mustard Sauce 
36

– LAPIN EN GIBOLETTE –
aised Rabbit, Fresh Sorrentino Linguini, White Wine, Light Cream, Garlic, Olives, Vegetables, Tarragon, Parmesan
38

– CORVINA –
Pan Seared Corvina Fish, Roasted Corn, Jumbo Lump Crab, Light Cream, White Truffle Oil, Asparagus 
48

– FILET DE BŒUF –
8oz. Pan Seared Prime Filet Mignon, Bone Marrow, Merlot Reduction, Rosemary-Garlic Roasted Potatoes, Asparagus, Carrots
65

– FILET DE SAUMON –
Big Glory Bay King Salmon, Israeli Couscous, Chef's Vegetables, Honey-Tamari Glaze 
42

– FARFALLE –
Farfalle Pasta, Crab Meat, Shrimp, Lemon-Pesto Cheese, Light Cream Sauce 
40

– MAGRET DE CANARD –
Pan Roasted Duck Breast Marinated in Fresh Corn, Duck Confit, Buckwheat, White Turnips, Cherry Jus  
48

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. These items are cooked to order.

LES dESSERTS

– TARTE AUX POMMES –
14

– CRÈME BRULÉE –
14

– MOUSSE AU CHOCOLAT –
13

– ILE FLOTTANTE –
13

– FROMAGES –
24

– PROFITEROLES –
15

* Menu subject to change; Please call on the day of your reservation to confirm specific offerings!