French Onion Soup Gratinee
Croutons, Gruyere Swiss Cheese 9
|
Soup of the Day
8 |
Fried Calamari
Remoulade and Fra Diavolo Sauces 12 |
Mixed Garden Greens
White Balsamic & Champagne Vinaigrette, Grape Tomatoes, Shallots 8 |
Endive Salad
Creamy Walnut Vinaigrette, Roquefort, Pear, Grape Tomatoes 11
|
Escargots Persillade
Garlic and Parsley Butter 10 |
Terrine of Hudson Valley Foie Gras
Pineapple-Mango Chutney Toast Points 19 |
Sesame Salmon Tartare
Ginger- Wasabi Cucumbers, Croutons 13
|
Arugula Salad
Goat Cheese Croquette, Roasted Beets, Orange Segments,
Raspberry Vinaigrette 13 |
Jumbo Lump Crab Cake
Citrus Dressed Micro Greens, Celeriac Remoulade 15 15 |
Moules Marinieres or Thailandaise
Steamed Mussels, White Wine, Garlic, Parsley, Shallots
or Coconut, Lemongrass 12 |
Shellfish
Half dozen Oysters 15 |
One dozen Clams 12 |
Grilled Shrimp Cocktail 12 |
Assorted Shellfish 21
4 Oysters, 5 Clams, 4 shrimp |
le bateau
(Oysters, clams, shrimps, salmon tartare, crab salad)
serves 2-4 persons
please allow a little extra time
70 |
Chef : Eric Ulbrich
If you have a food allergy, please speak to the owner, manager, chef, or your server
P o s t e d APRIL 6TH 2012 |
