Spring 2003

Plats Bistro fare	Tradition	Seasonal
Monday CLOSED	Starters	Starters
Tuesday John Dory 22	Braised clams 12 Curry dusted Sea Scallops, warm cucumber cream^Ψ 12	Oysters on the half shell, mignonette^Ψ 4=10/ 8=16 Escargots Bourguignonne, saffron rouille 12
Wednesday Roast suckling Pig 22	First Course Lobster bisque 10	First Course Ragout of Oxtails, savory tuile, mustard sorbet 14
Thursday Veal Citron 25	Gruyere soufflé 12	Sweetbreads in brioche crust, spring ramps 14
Friday Bouillabaisse 24	New York dry, aged sirloin carpaccio^Ψ 14	Sautéed soft shell crab, lemon caper butter 15
Saturday Spring lamb stew 26	Yukon Gold Blini, Osetra Caviar^Ψ 16	Pastille of blond morels, duck rillette 16
Sunday Venison au poivre 24	Lobster Crepe, Sauce American, mushroom froth 18	Foie gras of Duck Margret Red wine, walnut fruit bread 18
Accompaniments	Entrees	Entrees
Glazed Spring vegetables ___	Steak frites, local vegetables, béarnaise 22	Roast Chicken, mirepoix matignon, butter noodles 19
Dauphine potatoes, white truffle emulsion ----------	Braised Pork, wild leeks Celery Root, Foie Gras 24	Sautéed lemon sole, truffle sabayon 22
Local asparagus, Hollandaise 8	Chatham line caught cod, crispy spaetzle^Ψ 24	Seared lamb, fresh sorrel, herb risotto^Ψ 26
Languedoc Classics	Pan roasted lobster, polenta, asparagus, parsnips 38	Bone in filet, whipped potatoes, sauce Perigourdine^Ψ