French Onion Soup  14
Gruyère, croutons

Romaine Salad  20
cherry tomatoes, Parmesan dressing, croutons, pickled red onion
• add anchovies + 3

Sweet Garlic Soup  14
espelette pepper, goat cheese cream

Couscous Salad  17
arugula, chickpeas, Kalamata olives, sun-dried tomatoes, cucumber, toasted sunflower seeds, Za’atar dressing


with whipped creme fraiche, potato blinis, and gaufrette chips
Regiis Ova Trout Roe  42

Regiis Ova Baerii  120

Regiis Ova Supreme 140
Regiis Ova Royal  150

Regiis Ova Ossetra  170


Oysters du Jour  18
1/2 dozen

Escargots  18
garlic, parsley butter (6)

Steak Tartare  20
Wagyu beef eye round, egg yolk

Brandade  15
smoked white fish, garlic, potatoes, cream, toast points

Mushroom Tart  18
wild mushrooms, sherry, cream, parsley, puff pastry
Hudson Valley Foie Gras  45
seared La Belle Farm Foie Gras, apricot compote, ‘22 pickled ramps, toasted brioche, basil

Jumbo Lump Crab Cake  24
preserved Meyer lemon, coleslaw

Shrimp Cocktail  18
traditional cocktail sauce, lemon

Truffle Pasta  28
house-made penne, black truffle butter, Parmesan, chives


Each for 9 • All for 30
Pâté de Campagne
country pork pâté 

Chicken Liver Mousse
brandy, duck fat
Saucisson Sec
French-style cured sausage

House-Cured Duck Breast
juniper, allspice, salt


in olive oil • 16


Each for 9 • All for 30

Fromage du Jour chef’s selections


Fish & Chips  28
halibut, gribiche, malt frites

Moules Frites  22
white wine, garlic, shallots, thyme, baguette

Vegetable Burger  22
Swiss cheese, tomato, lettuce, hand-cut frites

Coq au Vin  24
red wine, mushrooms, pearl onions, pommes purée

Dover Sole   65
panko crusted, herb trout roe beurre blanc

Pan-Seared Scallops  44
duck fat, plum tomatoes, grilled corn, lemon juice, basil, crostini

Mr. Smith Burger  26
Smith blend, raclette cheese, caramelized onions, hand-cut frites

Madame Smith Burger  28
ground brisket, bacon-onion jam, pickles, mayonnaise, Monterey Jack cheese, shredded lettuce, frites

14oz. Pork Chop  42
chili peach glazed, Swiss chard, confit fingerlings

Grilled Mahi Mahi  34
topped with pistachio and herbs, salsa Veracruz, yellow pepper coulis, lemon

Duck Cassoulet  48
Rohan duck breast, confit leg, Great Northern white beans, garlic sausage

House Pasta  28
angel hair, confit clams, white wine-leek compound butter, smoked bacon, charred leek breadcrumbs


Au Poivre

Butchered in-house
14oz. New York Strip  65

16oz. Niman Ranch Boneless Ribeye  75

20oz. Porterhouse for Two  MP
Friday & Saturday only
add Caramelized Onions  2

add Maître d’Hôtel Butter  2

add Seared Foie Gras  24


Pommes Purée  6
Hand-Cut Frites  7
Seasonal Vegetable  8
Spinach & Parmesan Orzo  9

© 2023 Pascal & Sabine