First Course

 


First Course
| Entrees | Desserts | Wine List

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SOUP OF YESTERDAY  10.50

ONION SOUP GRATINÉE 11.50

BLUE CRABMEAT & AVOCADO on toast 15.00

OYSTERS ON THE HALF SHELL
sauce mignonette 18.00

STEAMED MUSSELS
white wine, garlic & herbs 14.00

ITALIAN PROSCIUTTO, summer melon & burrata 17.00

DUCK LIVER MOUSSE PATE, port wine gelee, cornichons & sourdough croutons 12.00

ROASTED BEETS WITH GOAT CHEESE, orange sections, baby greens & pistachios 12.00

CRISPY FROG’S LEGS

lemon butter sauce & simple salad 14.00

CLASSIC CAESAR SALAD 10.50
half order  8.00
add white anchovies  2.00

CHOPPED SALAD
romaine,endive, carrots, toasted pine nuts, dried cranberries, feta & white balsamic vinaigrette 12.00
half order  9.00