House rillettes, pate de campagne, duck liver mousse, saucisson, cornichons, apple chutney and more
Imported French chevre cheese melted on baguette crostini, mixed baby greens vinaigrette, house olives
Morchillas sausage & apples, duck prociutto, braised languac, duck confit gesiers, mixed greens.
Gratinee au four traditional baked french onion soup gratinee.
Valley foie gras marinated in sauternes wine, merlot reduction.
Fondue gratinee, served with artisan bread, apples and more
Selection of french & colorado cheese, served with pairing saveurs.
Openface toasted batard, local ham, bechamel, emmenthal, raclette, fried farm egg, mixed spring greens.
Onioin, confit, green market salad
Hudson valley duck leg house confit, house garlic & pork sausage, heirloom beans ragout, spring greens.
Young shallots, parsley, white wine, lemon butter, pastis, batard crostinis.
Over house pastry with market mushroom ragu and raosted eggplant.
Fresh crab house ravioli, pastis beurre blanc, pecorino cheese.
Served with baby leek confit, sauteed mushrooms and tomato concasse
Plum bayleaf coulis, vanilla ice cream.
Caramelized banana, chocolate sauce, creme fraiche, local honey & lemon juice.
Served with market basil ice cream, basil oil and lemon curd
Traditionnelle a la vanilla des iles.