Small plates

Question 1

Egg Lafayette

Answer 1

1 halved hard-boiled egg stuffed with a smoked sable-fish mousse and topped with trout caviar

Question 2

La Riviera

Answer 2

3 parts: 1: Whipped gorsan and fromage cheeses, topped with EVOO and herbs (dried oregano, coarse ground pepper) 2: Greens and breakfast radishes 3: Roasted yellow and red peppers cooked in an anchovy vinaigrette with capers and oil

Question 3

Perigold Croque Monsieur

Answer 3

Racquellette (stinky cheese) inside a brioche, with truffles, truffle oil and bechamelle gratin and beef

Question 4

Taylor Bay Scallops

Answer 4

From Maine: Little guys, raw, in jus verte (kale, cucumber, green apple, lemon, ginger), herbs and lemon oil

Question 5

Nantucket bay scallops

Answer 5

2.5 oz, whole, raw, sweet potato felute (sweet potato and almond pureé), topped with delfino cilantro, candied pumpkin seeds, and candied lime.
Dairy-free!

Question 6

Les olives vertes

Answer 6

House blend of pichelene green olives served warm in olive oil with herbs and orange zest

Question 7

Fluke

Answer 7

Cured in a 2:1 ratio of salt:sugar for about 45 min
Fennel seed, celery salt, almond pureé served on bottom of plate, and surrounded by ouzo (anise-flavored aperitif), almond oil, and micro japanese mint.

Question 8

Crab á la nage

Answer 8

Crab meat salad in a chicken stock-based broth. Served cold with crabmeat, tomatoes, smoked tomato consumeé with fresh herbs, basil and celery.

Question 9

Caviar

Answer 9

1 oz

Question 10

Seafood salad

Answer 10

Cuttlefish, clams, shrimp, squid, chick peas, dressed with lemon oil and fresh herbs

Question 11

French onion soup

Answer 11

Beef-based broth with beef shank, caramelized onions, comté cheese, and topped with a crouton rubbed with a little bit of garlic. Soup contains parmesean and chives. Can be gluten-free with no crouton, dairy-free with no cheese.
Comté = goat’s milk cheese, like a funkier gouda