Dinner is served Every Day from 5:30
Appetizers
Avocado Fan
With Warm Goat Cheese in a Shallot, Olive Oil, and Cracked Black Pepper Dressing
12.50
Fresh Beet and Cream Cheese Napoleon
With Smoked Salmon and Horseradish Herb Vinaigrette
14.50
Fresh Sashimi of #1 Grade Ahi
With a Salad of Daikon Sprouts and Napa Cabbage
18.75
Classic Lyon Style Seafood Quenelles
In a Savory Lobster Sauce, Baked with Gruyère
15.50
Diver Scallops and Maine Lobster
With a Filo Dough Round over Garlic Early Girl Tomato Coulis with Thyme Essence
18.75
Lobster Ravioli
With Truffle and Chive Sauce
15.75
Fresh Hudson Valley Foie Gras
With Pear and Dried Apricot Chutney and Sablé Short Bread
26.50
A Selection of Farmhouse and Artisanal Cheese
Selection of Six Fromages Rafinés
15.00
Siberian Black Pearl Osetra Caviar with all the Classic Condiments
Market Price
Soups and Salads
Homemade Soup of the Day
7.95
Wild Mushroom Soup with Chives
12.75
Seasonal Baby Field Greens with House Dressing
8.95
Moderne Caesar Salad with Grana Padano
8.95
Seasonal Salad with Frisee, Watercress, Endive,
Candied Pecans, Blue Cheese, Seasonal Fruits Served with a
Whole Grain Mustard Vinaigrette
10.00
Entrées…Cuisine Moderne Légère
Modern Light Cuisine and Vegetarian Dishes
Pappardelle Pasta
With Truffles, Morel Mushrooms and Fava Beans
29.75
Bouillabaisse
Lobster, Seabass, Shrimp, Scallops, Mussels, Clams and Snapper in a
Fragrant Saffron Garlic Broth
43.75
Grilled Scottish Salmon
Served Over a Melée of Fresh Vegetables and Potato Coins with an Herb Nage
39.50
Grilled Seasonal Seabass
Over Bamboo Rice, Ginger, Fresh Herb Vinaigrette and Chinese Lettuce Salad
39.75
Entrées…Cuisine Lyonnaise et Cuistot Classique
Le Canard et la Truffe
Duck Breast Roasted Pink and Leg Confit with a Foie Gras Truffle Sauce
35.75
Le Poulet et les Legumes
Roasted Chicken Breast with Swiss Chard, Chipolini and
Vegetables Served with a Potato Purée
33.75
Le Lapin en Garbure
Roasted Saddle and Leg of Rabbit, French Basque Ragout of Braised Rabbit,
Savoy Cabbage and Mirepoix
36.50
La Caille et les Ris de Veau
Quail Stuffed with Sweetbreads Served with Black Rice in a Chablis Wine Sauce
36.75
Le Carré D’Agneau et les Herbes du Jardin
Roasted Rack of Lamb with Fresh Garden Herbs
42.75
La Côte De Veau et les Champignons
Skillet Roasted Veal Chop with Wild Mushrooms, Roasted Garlic and Fresh Thyme
43.50
Le Fillet de Bœuf et L’Échalote
Grilled Filet of Beef with Aged Red Wine Vinegar Sauce, Purple Shallots and Ciboulette
42.75
La Sole Au Beurre Noisette
Imported Fresh Dover Sole Cooked on the Bone, With Hazelnut Lemon Sauce,
Served Deboned
48.50
Le Homard en Pâte
Lobster Pot Pie with Fresh Maine Lobster and Tender Vegetables
in a Lobster Coulis Sauce
46.75