Smaller Plates

 

FOIE GRAS, “LIFE, LIBERTY …” Seared Hudson Valley foie gras on savory brioche bread pudding. Garnished with a vanilla bean and Sauternes reduction, nutmeg anglaise and aged balsamic.

Sean: "I will stop serving foie gras when they peel my cold, dead fingers from my fork.”
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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. But then, imitation is the sincerest form of flattery.
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BUTTER POACHED LOBSTER & PAN ROASTED GULF SHRIMP A “Novey” lobster tail, butter poached with a hint of citrus and star anise served on a bed of citrus Anson Mills grits. In company with Mosca’d style shrimp.
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CHEEKY Fresh cheeks and throats – “the Captain’s cuts.” Bistro carved from fresh whole fish. Delicately sautéed and kissed with Dijon caper cream, served with creamy polenta. Unlike us they only have two cheeks, so … availability is an issue.
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Note: Menu items and prices subject to change.

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