menu
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crab and corn fritters
$21
-
hot coppa with bayley hazen blue
$19
-
scallop with tomato vinaigrette
$24
-
kampachi with kumquat and yuzu
$22
-
lettuces with goat gouda and strawberry
$17
-
beef tartare with jimmy nardello peppers
$25
-
foie gras terrine with walnuts and honey vinegar
$27
-
summer squash with seaweed
$19
-
red shrimp with olive oil and garlic
$27
-
tomato mille-feuille with moses sleeper cheese
$33
-
chicken liver agnolotti
$25
-
blackened swordfish with eggplant
$37
-
half chicken with foie drippings
$38
-
pork chop with smoked onion jus
$39
-
wagyu bavette with mâitre d'hôtel butter
$65
-
rice pilaf
$9
-
cauliflower
$11
for two
-
dover sole with sherry and lemon
$88
dessert
-
ice cream
$9
-
rice pudding
$11
-
pistachio bundt
$13
dessert for two
-
devil’s food cake
$22