Dinner

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