dinner

La Tradition

French Classics & Country Cooking

First

Quenelles de BrocheT
crawfish, vol au vent
button mushroom, sauce americaine
24
PROVENçAL WHITE aSPARAGUS
quail egg, hazelnut, tarragon
prosciutto di parma, madeira emulsion
38

Second

Striped Bass
“en Paupiette”
pommes purée, baby leeks
sauce meurette
46
POULET RÔTI
morel mushrooms, english peas, mint
sauce suprême
42
12oz Dry Aged Striploin*
cardoon, bone marrow gratin
pommes dauphine
black trumpet mushroom jus
52

La Saison

Summer Flavors

First

Madai Crudo
heirloom melon, cucumber, uni
yuzu kosho, mint
28
Foie Gras TorchoN
apricot, pistachio, long pepper
brioche toast
33

Second

Crescent Farm Duck*
sour cherry, baby fennel, swiss chard
marcona almond, jus de cerise
48
Atlantic Halibut
artichoke, fingerling potato
mussels, sauce marinière
44

Le Potager

Inspired by the Farmer’s Market

First

Garden Lettuce Salad
sourdough croutons, champignon
pecorino romano
green goddess dressing
18
Chilled Pea SouP
parmesan, charred onion cream
mint oil
23

Second

Zucchini RisottO
house made ricotta
marinated eggplant
pine nuts, courgette flower
ap 28 / mc 39
Burrata Ravioli
spring onion, peas, radish
walnuts, nettle pesto
ap 30 / mc 42

Le Voyage

Vietnamese Cuisine

First

Shrimp Toast
papaya salad, tamarind, culantro
25
Vietnamese Crab Bisque
chili oil, mint, crispy shallots
25

Second

Loup de Mer “Cha Ca”
vermicelli noodles, dill
turmeric, peanuts
45
Grilled Pork Chop
vietnamese sausage, bánh xèo
mung bean, cilantro
44

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Lunch

La Tradition

French Classics & Country Cooking

First

Quenelles de BrocheT
crawfish, vol au vent
button mushroom, sauce americaine
24
PROVENçAL WHITE aSPARAGUS
quail egg, hazelnut, tarragon
prosciutto di parma, madeira emulsion
38

Second

Striped Bass
“en Paupiette”
pommes purée, baby leeks
sauce meurette
46
POULET RÔTI
morel mushrooms, english peas, mint
sauce suprême
42

La Saison

Summer Flavors

First

Madai Crudo
heirloom melon, cucumber, uni
yuzu kosho, mint
28
Foie Gras TorchoN
apricot, pistachio, long pepper
brioche toast
33

Second

Crescent Farm Duck*
sour cherry, baby fennel, swiss chard
marcona almond, jus de cerise
48
Atlantic Halibut
artichoke, fingerling potato
mussels, sauce marinière
44

Le Potager

Inspired by the Farmer’s Market

First

Garden Lettuce Salad
sourdough croutons, champignon
pecorino romano
green goddess dressing
add roasted chicken breast
$12 supplement
add one poached egg
$3 supplement
18
Chilled Pea SouP
parmesan, charred onion cream
mint oil
23

Second

Zucchini RisottO
house made ricotta
marinated eggplant
pine nuts, courgette flower
ap 28 / mc 39
Burrata Ravioli
spring onion, peas, radish
walnuts, nettle pesto
ap 30 / mc 42

Le Voyage

Vietnamese Cuisine

First

Shrimp Toast
papaya salad, tamarind, culantro
25
Vietnamese Crab Bisque
chili oil, mint, crispy shallots
25

Second

Loup de Mer “Cha Ca”
vermicelli noodles, dill
turmeric, peanuts
45
Grilled Pork Chop
vietnamese sausage, bánh xèo
mung bean, cilantro
44

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Lunch Prix-Fixe

Lunch du Marché
Two courses, $39
Three courses, $45

First

Select one of the following
Friseé & Arugula Salad
haricots verts, toasted almonds
yogurt, red wine vinaigrette
Beef TarTAre
breakfast radish, quail egg
pink peppercorn lavash
Chilled Beet Soup
smoked sea trout
horseradish crème fraiche, dill

Second

Select one of the following
Squid Ink Tagliatelle
rock shrimp, capers
arrabbiata sauce
Pan Seared hake
roasted summer squash
pommes rösti
tomato - caper vierge
Roasted Poussin
charred runner beans, arugula pesto
blistered cherry tomatoes
sauce au poivre

Dessert

Select one of the following
Black Forest
vanilla mousse, chocolate genoise
cherry sorbet
Raspberry Délice
ginger caramel sauce
marscapone yuzu ice cream

Sommelier Selections

More wines available by the glass on our wine list
Domaine Estelle Muscadet Sèvre et Maine, Loire 2016
12 /35
Jean Francois Gras ” Côtes du Rhône, Rhone 2016
13 / 40

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Brunch

Saturday 11:30AM-2:30PM
Sunday 11:30AM-3:00PM
Three courses, $52

Market Specials

FRESH MARKET OYSTERS*
cocktail sauce, mignonette
horseradish
6 pc $26 • 12 pc $52

Appetizers

Fruit Parfait
fresh fruit, whipped yogurt
house made granola
Chilled Beet Soup
smoked sea trout, horseradish
crème fraiche, dill
db’s smoked salmon
crème fraîche, capers
toasted brioche
Charcuterie Platter
selection of cured meats
& house made pâtés
GARden LEttuce Salad
sourdough croutons, champignon
pecorino romano
green goddess dressing
Friseé & Arugula Salad
haricots verts, toasted almonds
yogurt, red wine vinaigrette
Beef TarTAre
breakfast radish, quail egg
pink peppercorn lavash

EntrÉEs

Vermont Egg Omelette
“aux fines herbes”*
gruyère cheese
roasted potatoes
market greens
ChilaquileS
chicken tinga, salsa rojo
queso fresco, sunny side up egg
Café Boulud
“Croque MadamE”*
sunny-side up egg, jambon de paris
croissant, gruyère cheese
roasted potatoes, market greens
Steak & EGG*
pommes rösti, watercress
shaved parmesan
sauce au poivre vert
Eggs BenedicT*
jambon de paris & béarnaise
roasted potatoes, market greens
Smoked Salmon
Eggs Benedict*
smoked salmon & hollandaise
roasted potatoes, market greens
Peekytoe Crab
Eggs Benedict*
maine peekytoe crab & sauce choron
roasted potatoes, market greens
Pan Seared hake
roasted summer squash
pommes rösti
tomato - caper vierge
POUlet RôTI
mole negro, pico de gallo, black beans cilantro

Additions

pommes frites
veal sausage
spinach
roasted potatoes
9

For The Table

items to share
Viennoiseries
Pain au Chocolat
Danish
Croissant
$4 each • $10 Basket
Buttermilk Pancakes
blueberry, speculoos, ricotta cream
or
banana, pecan streusel, rum chantilly
18
Brioche French Toast
orange butter
passion fruit syrup
16

Desserts

Les Pâtisseries
from the Trolley
apricot tart
rocher puff
sable breton
black forest
almond scone
strawberry entremet
Ice Cream &
Sorbet Selection
chocolate
toasted rice
pistachio
vanilla
-------
watermelon
raspberry
cherry
strawberry
Dégustation of
Artisanal Cheeses
27

Bloody Mary Bar

Bloody ‘Muri
george dickel tabasco
barrel finished whiskey
smoked salt rim, pickle juice back
20
Lady of Guadalupe
del maguey chichicapa, mole bitters
cinnamon-salt rim, chicharron
20

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Breakfast

Mon – Fri 7AM-10:30AM
Sat – Sun 8AM-10:30AM

BREAKFAST

Continental Breakfast*
viennoiserie, hard-boiled egg
yogurt parfait with seasonal fruit
warm & cold beverage
29
American Breakfast*
two eggs any style, roasted potatoes
market greens, bacon or sausage
toast, warm & cold beverage
33
Buttermilk Pancakes
blueberry, speculoos, ricotta cream
or
banana, pecan streusel, rum chantilly
18
Yogurt Parfait
granola, passion fruit
fresh fruit
16
Steel Cut Oatmeal
sauternes soaked raisins
brown sugar, steamed milk
13
Brioche French Toast
orange butter
passion fruit syrup
16
DB Smoked Salmon
crème fraîche, pickled red onion
capers, toasted brioche
28
Chilaquiles
chicken tinga, salsa rojo
queso fresco, sunny side up egg
22
Vermont Hen Eggs
Any Style*
roasted potatoes
market greens & toast
19
Wild Mushroom
Quiche
arrowleaf spinach, goat cheese
chives, market greens
roasted potatoes
22
Steak & Egg*
pommes rösti, watercress
shaved parmesan
sauce au poivre vert
29
Café Boulud
“Croque Madame”*
sunny-side up egg, jambon de paris
croissant, gruyère cheese
roasted potatoes, market greens
22
Eggs Benedict*
jambon de paris & béarnaise
19
Peekytoe Crab
Eggs Benedict*
maine peekytoe crab & sauce choron
27
Smoked Salmon
Eggs Benedict*
smoked salmon & hollandaise
27
Vermont Egg Omelette
“Aux Fines Herbes”*
gruyère cheese, roasted potatoes
market greens
(choice of ham, onions, peppers, spinach, mushrooms, each item is an additional $3)
22

ADDITIONS

wilted spinach
bacon
veal sausage
rustic potatoes, garlic & rosemary
9

CEREAL

Select one
Granola
Cheerios
Corn Flakes
Rice Krispies
Raisin Bran
10

VIENNOISERIES

served with house-made jam
pain au chocolat
danish
croissant
$4 each • $10 Basket

COFFEE

Courtesy of La Colombe
regular
decaf
6
espresso
latte
macchiato
7
capuccino
café au lait
8

TEAS

Courtesy of In Pursuit of Tea
chamomile
darjeeling
assam
mint
earl grey
lemon verbena
jasmine pearls
oolong
8

FRESH JUICE

orange
9
cranberry
grapefruit
apple
7

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Dessert

La Tradition

French Classics
Molten Chocolate Cake
vanilla ice cream
16
Pithivier
roasted apricot, saffron
hazelnut coffee ice cream
16

La Saison

Summer Flavors
Île FlottantE
blueberry, lemongrass cream
watermelon sorbet
16
Vacherin
shiso & pea ice cream, cherry sorbet
meringue
16

Le Potager

Market Inspired
Strawberry Tart
angelica cream, pistachio linzer
buffalo ricotta ice cream
16
Pièce montée
lambic ganache, cherry blossom
Raspberry sorbet
16

Le Voyage

Vietnamese Cuisine
Bánh Tart Trứng
perilla, papaya
toasted rice ice cream
16

Ice Cream & Sorbet Selection

3 scoops for $12
Ice Creams
vanilla
chocolate
pistachio
toasted rice
Sorbets
watermelon
raspberry
strawberry
cherry

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

POSITANO WEEKENDS

A family-style feast
Dinner Friday-Sunday
Through Labor Day
Three courses, $68 per person

First Course

For the table
Grilled Calamari
tomato-pepper compote, capers
parsley gremolata
Tomato Salad
burrata, prosciutto, basil
Stuffed Squash Blossoms
zucchini pesto, shaved parmesan

Second Course

Select one
Pesce Alla Acqua Pazza
baked daurade, summer squash
tomato, taggiasca olive, garlic
Pork Chop Milanese
arugula, pickled red onion
sauce gribiche
pasta alla vongole
manila clams, white wine

Sides

For the table
BROccoli Rabe
Eggplant Parmesan

Dessert

Citrus Givre
meyer lemon sorbetti
preserved bergamot
TOrte
bitter chocolate ganache,
orange confit, pine nut gelato

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Restaurant Week

July 22 – August 16
Prix Fixe Lunch
Two courses, $26
Three courses, $32

Appetizers

Arugula SalAD
charred peaches, ricotta salata
sherry vinaigrette
Chicken Liver Mousse
cherry gelée, red onion compote
brioche
Tomato GazpachO
cucumber, bell pepper, basil

Entrées

Eggplant-Ricotta Ravioli
pine nuts, zucchini pesto
Trout Meuniere
fingerling potatoes, haricots verts
brown butter emulsion
Roasted Pork Loin
roasted corn succotash
charred tomato purée
crispy polenta, natural jus

Desserts

Watermelon Vacherin
blueberry ice cream
tarragon chantilly
meringue
Stone Fruit Tart
puff pastry, almond cream
burrata ice cream
Chocolate Entremet
caramel fondant, popcorn
chocolate ice cream

Sommelier Selections

White
Domaine Estelle Muscadet Sèvre et Maine, Loire 2016
$12 Glass /$38 Bottle
Red
Jean Francois Gras ” Côtes du Rhône, Rhone 2016
$12 Glass / $38 Bottle

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

RESERVATIONS