POISSONS
Selection of oysters m/p
Pan seared scallops 15.
Parsnip puree, bbq reduction
Herb crusted tuna “always rare” 15.
Baby arugula & toasted almond pesto, white bean hummus
Tuna tartare japonais 9./16.
Charred organic salmon steak 20.
Fava beans, saffron vegetable minestrone
Legumes & co
Roasted carrot and sweet garlic soup 7.
Crushed tomato, lump crab meat
Le Comptoir salad 7.
Haricots verts, radicchio, blue cheese, toasted almonds
Warm goat cheese crostini 7.
Mixed greens, shaved fennel & herb vinaigrette
Gnocchi n cheese 5.
Roasted Brussels sprouts 8.
Parmesan, balsamic, brioche croutons
VIANDES
Foie gras crème brulee 9.
Steak tartare “comme au bistro” 11./19.
Homemade potato gnocchi 17.
Duck leg confit, sage, roasted butternut squash
Pan roasted natural chicken breast 17.
Comte cheese ravioli, fresh green peas
“Le Burger” 14.
Braised short ribs & parmesan risotto 17.
Pan seared ny strip, blue cheese butter 29.
All natural Sterling farm (12 oz), potato gratin on the side
CHARCUTERIES & FROMAGES
Charcuterie tasting & accompaniments 14.
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
Spontaneous Chef tasting $35
4 courses
Chef de cuisine : Sebastien Chamaret
We buy local and seasonal ingredients as much as we can…
American express & Cash only.
La Maison ne fait pas crédit.


