Dinner

POISSONS

Selection of oysters m/p

Pan seared scallops 15.
Parsnip puree, bbq reduction

Herb crusted tuna “always rare” 15.
Baby arugula, red pepper & tarragon relish

Tuna tartare japonais 9./16.

Roasted chatham codfish 20.
Wild mushroom & leeks fricassee,  white wine

Legumes & co

Butternut squash bisque 7.
Pulled duck confit

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, mushroom, portwine sauce

“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