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| Live sea scallops | Littleneck clams | Live sea urchin | Blue and Stone crab
Featuring Totten Tigers, Malpeques & Sea scallops | available Sunday thru Wednesday only
with Banyuls vinaigrette
with pepperonata and toasted almonds, Amontillado dressing
with stuffed piquillo peppers
with pickled chanterelles, garlic and oregano
with endive, peppercress and a caraway vinaigrette
with traditional garnishes and a chilled golden beet consommé
with chickpea polenta, grape and olive salad, mint saffron vinaigrette
with a duck confit cabbage roll and marinated beet salad
butter, garlic, panko breadcrumbs – toasted by Paddy
panko and horseradish crusted haddock, nappa cabbage slaw house made potato chips and an oyster stout aioli
steamed in white wine, garlic and cream with house cut frites
with lobster arancina, braised mustard greens and a dulse soy broth
with roasted squash, hazelnut strusel and a maple shallot jus
with celeriac and walnut purée, black trumpet mushrooms and a sage beurre noisette
with puy lentils, smoked bacon, roasted cauliflower and a foie gras sauce
with oyster stuffing, 20 hour apples and swiss chard
with marchand de vin butter and house cut frites
with drawn butter, wild rice and vegetables or house cut frites
| Cheese plate also available
with chickpea polenta, grape and olive salad, mint saffron dressing
with fennel choucroute, pomegranate and sherry gastrique
with grapefruit and watercress salad and sauce gribiche
with a yoghurt dressed shiso and Chinese celery salad
with Perigord truffles
with seared foie gras, cauliflower purée and crème fraiche
with crisp orange and fennel polenta, shaved fennel and Seville orange noisette
with house cured salmon brandade, pearl onions and radish consommé
with white bean and parsley purée, roasted parsley root and watercress sauce
with black truffle mashed potato, truffle bouillon and roasted parsnips
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