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— Lunch —

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- TO START -

VELOUTE DE CELERI
Celery Root Soup
Crispy Sage Leaves
14.


SEA SCALLOP CARPACCIO
Scallops, Blood Orange, Black Garlic,
Olive Oil, Bottarga, Chives
22.


PATE MAISON - gf
Duck, Guinea, Pork Cognac,
Green Peppercorn
18.


TERRINE DE FOIE GRAS
Honey Crisp Apple Compote
32.

SPRING GHNOCCHI
Potato Ghnocchi, Morels, Fava Beans & Comté
19. app | 28. main

SPRING ASPARAGUS

CHILLED GREEN ASPARAGUS
Mustard Vinaigrette
18.


WARM GREEN ASPARAGUS
Poached Egg, Serrano Ham, Lemon-Truffle Aioli
19.


CHILLED WHITE ASPARAGUS
Mustard Vinaigrette
$44


WARM WHITE ASPARAGUS
Bergamot Hollandaise
$44


FAROTTO - gf
Farro, Green Asparagus, Spinach Purée, Lemon, Pine Nuts, Parmesan
17. app | 27. main


SALADE G
Roasted Chicken, Mesclun, Friseé, Asian Pear, Lardons, Candied Walnuts, Blue Cheese, Mustard Vinaigrette
28.

MOULES
BASQUAISE
PEI Mussels, Tomatoes, Chorizo, Saffron & Fries
24.

POULET ROTI SLIDERS
Roast Chicken, Arugula, Cucumber, Ginger-Soy Dressing, Toasted Brioche Buns, Mixed Green Salad
18.


- FROM THE ROTISSERIE -

POULET FRITES
Roasted Half Chicken, Jus Provencal, Pommes Frites, Mixed Green Salad, Mustard Vinaigrette
29.


SMOKEY CHERRY GLAZED
BABY BACK RIBS

half rack 30. | full rack 47.

“POULE DE LUXE”
Whole Roasted Zimmerman Farm Chicken, Mushrooms, Rainbow Chard, Stuffed Breast, Seared Foie Gras
39. per person

CREEKSTON FARM
120z. PRIME STRIP STEAK
Shallot Confit, Sauce Bordelaise
38.

DAILY MARKET
WHOLE ROASTED FISH

Sauce Vierge
42.

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RG BURGER
Angus Beef, Caramelized Onion, Rosted Tomato,
Smoked Cheddar, Lettuce, Brioche, Pommes Frites
25.

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- on the SIDE -

ROASTED CAULIFLOWER GRATIN
Raisins, Capers, Lemon & Cauliflower Purée
13.


BRUSSELS SPROUTS
Apple, Rutabaga, Bacon
13.


ROASTED CARROTS
Grain Mustard, Maple Glaze
13.


HARICOTS VERTS ALMONDINE
Sautéed Green Beans, Slivered Almonds
13.

ROTISSERIE POTATOES
roasted in oven drippings
8.


POMMES FRITES A L’ESTRAGON
Herb-Dressed French Fries
11.


POTATO GRATIN
Parmesan, Cream, Rosemary Crust
11.

MIXED GREEN SALAD
Mustard Vinaigrette
8.

 
 
 
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— Dinner —

 
 

- TO START -

VELOUTE DE CELERI
Celery Root Soup
Crispy Sage Leaves
14.


SEA SCALLOP CARPACCIO
Scallops, Blood Orange, Black Garlic,
Olive Oil, Bottarga, Chives
22.


SALADE G
Mesclun, Frisée, Asian Pear, Blue Cheese Lardons, Walnuts, Mustard Vinaigrette
17.


PATE MAISON - gf
Duck, Guinea, Pork Cognac,
Green Peppercorn
18.


TERRINE DE FOIE GRAS
Honey Crisp Apple Compote
32.

SPRING GHNOCCHI
Potato Ghnocchi, Morels, Fava Beans & Comté
19. app | 28. main

- SPRING ASPARAGUS -

CHILLED GREEN ASPARAGUS
Mustard Vinaigrette
18.


WARM GREEN ASPARAGUS
Poached Egg, Serrano Ham, Lemon-Truffle Aioli
19.


CHILLED WHITE ASPARAGUS
Mustard Vinaigrette
44.


WARM WHITE ASPARAGUS
Bergamot Hollandaise
44.


FAROTTO - gf
Farro, Green Asparagus, Spinach Purée,
Lemon, Pine Nuts, Parmesan
17. app | 27. main


. . . . .


OSCETRA PRESTIGE CAVIAR
Brioche Toast, Crème Fraïche 135. / 30gr

 

MOULES BASQUAISE
PEI Mussels, Chorizo, Tomatoes, Saffron, White Wine

 

 
 

- FROM THE ROTISSERIE -


POULET ROTI

Zimmerman Farm Roasted Half Chicken
with Choice of Sauce
Provençal - Herbes de Provence, Garlic
Au Poivre - Green Peppercorn, Cognac
29.

DAILY MARKET
WHOLE ROASTED FISH

Sauce Vierge
42.


SMOKEY CHERRY GLAZED
BABY BACK RIBS

30. haf rack / 47. full rack


CREEKSTONE FARM
PRIME 12oz. STRIP STEAK

Shallot Confit, Sauce Bordelaise
50.

- PER DEUX -

whole roasts for two to share


“POULE DE LUXE”
Whole Roasted Zimmerman Farm Chicken, Mushroom, Rainbow Chard Stuffed Breast, Seared Foie Gras, Jus
39. per person

CANARD À L’ORANGE
Whole Roasted Crescent Farm Duck, Orange Jus
44. per person


PINTA DE AUROMARIN
Whole Roasted Mauer’s Mountain Farm Guinea Hen, Rosemary Butter
46. per person


CREEKSTONE FARM
PRIME CÔTE DE BOEUF

Roasted Medium Rare Sauce Béarnaise
59. per person

 
 

 
 

- SIDES -

We are happy to prepare your vegetables simply steamed.


ROASTED CAULIFLOWER GRATIN

Raisins, Capers, Lemon & Cauliflower Purée
13.


BRUSSELS SPROUTS
Apple, Rutabaga, Bacon
13.


ROASTED CARROTS
Grain Mustard, Maple Glaze
13.


HARICOTS VERTS ALMONDINE
Sautéed Green Beans, Slivered Almonds
13.

. . . . .

POTATOES - NEVER ENOUGH
Rôtisserie Potatoes | Pommes Frites à l’Estragon | Potato—Gruyère Gratin
11. each

 
 

 
 
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— Sunday Brunch —

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- TO START -

GRAPEFRUIT BRULÉE
10.


G’S NUTTY MAPLE GRANOLA

Non-Fat Maple-Vanilla Yogurt, Fresh Fruit
13.

BURRATA - gf
Arugula, Pomegranate, Crunchy Farro, Pumpkin Seeds, Sunflower Seeds
19.


SALADE G
Mesclun, Frisée, Asian Pear, Walnuts, Lardons
Blue Cheese, Poached Egg, Mustard Vinaigrette
17. | with Roast Chicken 28.

WINTER SALAD - gf
Endive, Radicchio, Fennel, Blood Orange
Shallot Vinaigrette, Toasted Hazelnuts, Warm Goat Cheese Tartine
16.

- LES OUEFS -


CRÈME BRULÉE FRENCH TOAST

Frangipan Crust, Candied Walnuts
18.


“LES SUISSES” - gf
Two Sunny Side Up Eggs, Rösti Potatoes, Applewood Smoked Bacon
18.

“LES BLANCS”
Egg White Omelet, Sautéed Spinach
16.


“LES JAUNES”
Poached Eggs, Brioche Toast, Hollandaise 18.
with Thick Cut Applewood Smoked Bacon, 19.
Smoked Salmon, 24. | with Prosciutto, 21.


“LES NOIRS”
Two Eggs, Scrambled, Gold Oscetra Caviar (30gr.)
99.

 
 

 

- LA ROTISSERIE -

 

POULET ROTI
Zimmerman Farm Roasted Half Chicken
with Choice of Sauce
Provençal - Herbes de Provence, Garlic
Au Poivre - Green Peppercorn, Cognac
29.

“POULE DE LUXE”
Whole Roasted Zimmerman Farm Chicken, Mushroom, Rainbow Chard Stuffed Breast, Seared Foie Gras, Jus
for two, 39. per person

 
 

 

- SIDES -

TWO EGGS ANY STYLE
12.


THICK CUT APPLEWOOD BACON
10.


BRUSSELS SPROUTS, APPLE, BACON
Pickled Red Onion, Apple-Rutabaga Purée
13.


MIXED GREEN SALAD
Mustard Vinaigrette
10.

POTATOES
Rôtisserie Potatoes
or Pommes Frites à l’Estragon
11. each