LUNCH

APPETIZERS

LOBSTER BISQUE
Jameson whiskey, fine herbs, lobster 12

MIXED BABY GREENS SALAD
Parmesan crouton, shaved radishes & carrots, lemon-parmesan dressing 12

“LIVERWURST”
Country bread, pickled carrots, red wine shallot compote 13

RILLETTES OF SALMON
Country bread crisps 13

FARM POACHED EGG AND WILD MUSHROOMS
Quinoa, porcini coulis 14

CROQUETTES OF DUCK CONFIT
Frisee, lardons, rosemary aoili 14

LONG ISLAND FLUKE “CRUDO”
Blood orange, late-harvest radicchio 14


MAIN

HEAD ON SHRIMP & FETTUCINE
Leeks, morrocan spice tomato-white wine sauce 15/24

LA SILHOUETTE BURGER
Bacon, caramelized onions, vermont cheddar, fries 15

WILD MUSHROOM RISOTTO
Oyster mushrooms, extra virgin olive oil 15/19

DIVER SCALLOP
Coconut basmati rice, parsnips, mustard greens, curry sauce 17/24

CHICKEN PAILLARD
Braised fennel, escarole, meyer lemon sauce 22

SCOTTISH SALMON
Rhutabaga sauerkraut, beet coulis, horseradish sauce 23

FLAT IRON STEAK
Potato croquettes, broccoli rabe, roasted garlic-red pepper sauce 22

“CASSOULET DE TOULOUSE”
Duck leg, housemade garlic sausage, white beans 23

Executive Chef - Matthew Tropeano
Sous Chef - Steve Luttrell
Pastry Chef - Jeffrey Sytsma