Menus
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OYSTERS
Classic Accoutrements or Chef Dressed
6 | 26 12 | 48
CAVIAR
Smoked Sturgeon | Quail Egg | Buckwheat Blini
30g | 150 50g | 250
TUNA CARPACCIO
Tomato Dashi Jelly | Lime Zest | Olive Oil
28
STEAK TARTARE
Cured Duck Yolk | Sunflower
26
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CAESAR
Boquerones or Vegan | Sourdough Crumble
24
BUFFALO MOZZARELLA
Rhubarb | Sweet Pea | Anise Hyssop
28
FOIE & EEL TERRINE
Black Ginger Jam | Five Spice | Brioche Biscotti
34
GRILLED OCTOPUS
Charred Leek | Barley | Mojo Verde
32
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PACCHERI
Pomodoro | Basil | Black Pepper
32
AGNOLOTTI
Ricotta | Sweet Pea | Pecorino
34
BOTTONI
Scallop | Grilled Corn | Truffle
42
CAVATELLI
Duck Leg Nduja Sausage | Smoked Chili
36
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HALIBUT
Oyster Beurre Blanc | Cabbage | Zucchini Curls
54
SNAPPER
Potato | Cherry Tomato | Broccolis
48
LAMB DUO
Allium | Radish | Navet
65
FILET MIGNON
Chanterelle & Corn Fricasse | Green Beans
65
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BUTTERFLY WHOLE SEABASS
Caper | Lemon | Brown Butter
95
DUCK CROWN À L’ORANGE
Aged Citrus Peel & Smoked Tea Jus
90
WAGYU STRIPLOIN
10 oz | Périgueux Sauce
120
CÔTE DE BOEUF
Bordelaise or Peppercorn Sauce
5/oz
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ROASTED GREEN BEANS
Chimichurri | Garden Herbs | Garlic
18
BROCCOLIS
Mustard Greens | Dijon Vinaigrette
22
ROASTED MUSHROOM RAGOÛT
Fingerling Potatoes | Beef Jus
24
POMMES FRITES
Piment d'Espelette Aïoli
12
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QUEBEC CHEESES
3 SELECTIONS
Candied Nuts | Date Sourdough | Local Honey
26
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SORBET & ICE CREAM
Daily Selection
12
CHOCOLATE MARQUISE
64% Chocolate | Pear | Salted Caramel
14
APRICOT CAKE
Almond | Wild Honey | Olive Oil
14
STRAWBERRY TART
Frangipane | Frozen Balsamic | Basil
18
LIMONCELLO TIRAMISU
FOR 2
Lady Fingers | Cacao
24
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A curated seasonal 8-course journey by Miles Pundsack-Poe
175
Wine Pairings
5 Wines • 95
7 Wines • 125