Hours may fluctuate. For detailed hours of operation, please contact the store directly.
traditional french onion soup sweetened with port wine enriched with veal stock & topped with gruyere and parmesan cheeses.
a rich soup made of lobster stock flambéed with cognac and thickened with rice, cream and a touch of cayenne.
prepared from the season's freshest ingredients. please inquire.
mixed greens tossed in our tangy citrus dijon vinaigrette.
warm goat cheese, fig compote, field greens, citrus vinaigrette.
muscovy duck leg slow cooked in its own fat with herbs served with lentils and greens tossed in a raspberry vinaigrette.
poached lobster with roasted corn, haricot vert and tomatoes with mixed greens, creme fraiche & an herb vinaigrette.
baby spinach with fresh sliced beets with a mild creamy blue cheese dressing.
fresh hudson valley foie gras seared, sauce du jour.
chilled hudson valley foie gras and black truffles poached in a veal demi glace served on grilled brioche.
white wine, bay scallops, leeks, mushrooms, gruyere cheese sauce.
hand chopped sushi grade ahi tuna with shallots, soy sauce, tabasco, chive oil and wasabi.
salt cod whipped with potatoes, garlic and extra virgin olive oil.
half dozen helix snails baked in butter, tomatoes, garlic & herbs.
prince edward island mussels steamed in a broth of white wine, bay leaf, mustard and cream.
prince edward island mussels steamed in a non-fat spicy tomato and dry vermouth broth.
housemade pate, rillette, and sausages with accompaniments.
a selection of three choices of fine european cheese.
raw oysters on the half shell served with mignonette.
sautéed chilean sea bass with a sauce of saffron, beef chorizo and tomato beurre blanc served with creamy risotto.
baked mediterranean sea bass stuffed with crab, goat cheese, oregano, white balsamic, and shaved parmesan.
twin maine lobster tails in a butter sauce of champagne and vanilla served with creamy risotto.
lemon sole with smoked salmon, leeks, risotto and a sorrel beurre blanc.
escargot with roasted tomatoes, mushroom and spinach tossed with penne in a basil cream.
kansas city strip encrusted in black peppers flambeed in cognac with a sauce of veal stock, madagascar green peppercorns and cream, served with french fries and a mixed field green salad.
filet mignon with lobster meat in a sauce of veal demi glace with melted boursin cheese, served with dauphin potatoes and asparagus.
10 oz. of domestic kobe filet topped with 3 oz. of fresh foie gras over brioche with a sauce perigourdine, veal demi-glace with melted foie gras, truffles and madeira.
braised lamb shank in a rosemary lamb jus with cumin scented cous cous and ratatouille.
moulard duck with cracked black pepper and raspberry au jus, served with wild rice and sauteed vegetables.
grilled breast of chicken marinated in olive oil, cumin, and garlic, served with braised thigh, chickpeas, grilled vegetables, in a sauce ginger, dried fruits, and spices.
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france's oldest sparkling wine. methode traditionelle.
a great bubbly at a great price. toasty and creamy.
cab franc; rich and elegant. we love our pink bubbles.
sweet, fruity frizzante.
this champagne strikes a perfect balance between the vinosity and fruitiness of the pinot noir and the finesse of the chardonnay.
super crisp and fresh with perfect lift and mouth-feel. our sweetest champagne.
seductive mouthfeel with aromas of ripe red berries, softened by freshness.
this growers champagne hails from the village of bouzy.
the crowd's favorite . . . ask for her every time.
the best of the best.
a california offering. round oak with a citrus finish.
an oakless, light and refreshing french chardonnay.
this sauvignon blanc just loves oysters; crisp minerals.
a fantastic blend of sauvignon blanc, semillion and muscadelle grapes with an ancient traditional style.
want a pinot grigio? this will satisfy.
light mineral with a smooth finish. great with seafood.
mostly viognier, which lends a rich elegance and balance. works well with cream sauces.
rich, yet dry, this creamy, velvety wine has a long finish.
a powerful wine with aromas of ripe fruit, roses and spices.
chenin blanc with a light, mineral sweetness.
floral and citrusy, this wine is underlined by an earthy, sandy minerality, persisting with balanced aroma and length.
a finely tuned bouquet with delicate touches of smoke, honeysuckle and jasmine. dry and crisp.
100% chardonnay. great balance, generous complexity, and firm structure. outstanding quality.
pure white flowers; great minerality and depth of character.
intense and mineral on white peach and pear; a spicy yet elegant base of white pepper, licorice and wild flowers.
80% grenache, 20% syrah - round and full of finesse. surprisingly complex, with intriguing notes of raspberries, fresh cherry, black olive and fennel.
this coral pink pour from the cotes du rhone offers opulent aromas of spicy berry fruit, rose petal, fresh herb and lime.
founded by knights templar, these vineyards are sustainably grown. 20% syrah, 35% grenache, 15% cinsault, 30% cabernet. 90 points from robert parker.
100% cabernet franc. tart, lush with long finish.
fruit driven cali cabernet with approachable styling.
50% cabernet, 50% merlot. ripe red with round structure and soft tannins.
five grapes - one glass. velvet in your mouth.
nice bouquet with notes of blackcurrant and gingerbread. perfect with lamb, red meats and cheeses.
it's malbec. don't cry for wine argentina!
rich and smooth with vibrant dark fruit, 'la dame' is packed full of the classic meat and herb notes that give it its inimitable character.
elegantly structured with juicy fruit flavors.
big and juicy with an earthy finish.
spicy nose of roasted fruit with leathery undertones and cloves. fleshy and full, yet very supple.
this pinot noir has bright cherry notes. perfect for the summer.
a cru beaujolais, light and fruity from famed winemaker.
richly arrayed nose of blackcurrant, cherry, earth, oak, spice, cassis, tar and minerals.
merlot 70%, cabernet franc 30%. this grand cru is round with an elegant bouquet with toasty notes, long finish with fruity hints. ideal with red meats, poultries and cheeses.
left bank, cabernet driven. typical of its appellation, both tannic and full-bodied, with intense aromas.
left bank; cabernet driven; fresh red berry flavor surrounded by florals.
this loire valley 100% cabernet franc pairs beautifully with game.
a blend of carignan, grenache and a bit of syrah. redolent of licorice, peat, black tea and ripe dark cherry with a lusciously ripe smoke tinged personality on the palate.
80% grenache, 20% syrah - this fulled bodied, yet soft, wine has a hint of spice and liquorice with a ripe fruit finish.
sweet dark cherries and spice with depth of character. syrah-a-delic.
les souteyrades; dense and rich with good tannin and minerality.
full and rich with a bouquet of black cherries. pepper, spice and earth.
black currant, pepper and cherry; silky as all get-out.
syrah grapes with hints of licorice and thyme with juicy red fruits and minerality.
medium bodied and dry with black cherry, plum, and minerality.
bright, red fruit and a happy attitude; an old favorite.
both volnay and pommard villages are represented here.
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