Nova Scotia Smoked Salmon
“The best in the free world.” Really. From Willie Krauch’s smokehouse in Tangier, Nova Scotia. On parade with capers, domestic caviars and Key lime crème fraiche. 19.00 … or the single, profound rosette. 7.00

Foie Gras, “Life, Liberty …”
Seared Hudson Valley foie gras on savory brioche bread pudding. Garnished with a vanilla bean andSauternes reduction, nutmeg anglaise and aged balsamic. “Sean will stop serving foie gras when they peel his cold dead fingers from his fork.” 35.00

Butter-Poached Lobster
Cold water tail poached in a butter broth, served with citrus grits, kissed with star anise. 26.00

Bistro “White Castle” Slider
Foie gras and Prime tenderloin on a butter-grilled sweet bun with demi-glace and béarnaise. Everything that is bad for you all in one place. 20.00

Lobstercargots
Lush chunks of Florida spiny lobster (instead of the chewy little slugs). Slow cooked in a crock with herbed spinach and seasoned garlic butter. A Bistro original, often imitated. 20.00

“Love Me Tender, Love Me Blue …”
Slices of Prime American tenderloin, with demi-glace, Maytag blue cheese and a little sweet tomato. On comfort mashed. (Limited availability) 20.00 

 

Note: Menu items and prices subject to change