Dinner

POISSONS

Selection of oysters m/p

Pan seared bay scallops 12.
Garlic-parsley butter, puff pastry crust

Herb crusted tuna “always rare” 15.
Baby arugula & toasted almond pesto, white bean hummus

Tuna tartare japonais 9./17.

Homemade potato gnocchi & rock shrimp 20.

Roasted Chatham codfish 22.
Chanterelles & zucchini

Legumes & co

Roasted carrot and  sweet garlic soup 7.
Crushed tomato, lump crab meat

Le Comptoir salad 8.
Haricots verts, radicchio, blue cheese, toasted almonds

Warm goat cheese crostini 7.
Mixed greens, shaved fennel & herb vinaigrette

Gnocchi n cheese 5. add bacon $2

Roasted baby artichokes 9.
Parmesan croutons, chile aioli

VIANDES

Foie gras crème brulee 9.

Steak tartare “comme au bistro” 11./19.

Pan roasted natural chicken breast 17.
“a la francaise”, mashed potatoes

“Le Burger” 14.

Braised short ribs & parmesan risotto 18.

Pan seared ny strip, blue cheese butter 29.
All natural Sterling farm (12 oz), potato gratin on the side

CHARCUTERIES & FROMAGES

Charcuterie tasting & accompaniments 15.
Homemade pate, dry saucisson, coppa, chicken rillettes

First colonies cheese board 14.
Moses Sleeper (Cow,VT), Bijou (Goat,VT), Ewe’s blue (Sheep,VT)

A la carte cheese or charcuterie $5 a piece

Chef de cuisine : Sebastien Chamaret

Catering available for all occasions