Subercaseaux

Croissant au beurre

Laminated by hand with cultured butter, baked each morning

Pain au chocolat

Two batons of dark chocolate, seventy percent

Tartine beurre & confiture

Toasted country sourdough, cultured butter, preserves of the season

Œufs en cocotte^*

Two eggs baked over creamed spinach, yolks left soft, chives, brioche soldiers

Omelette aux fines herbes

Three eggs, rolled soft, with chervil, tarragon and chives; a small green salad

Œufs brouillés au saumon fumé

Slow-scrambled eggs, cold-smoked salmon, crème fraîche and dill, on toasted rye

Pain perdu crème brûlée

Brioche soaked in vanilla custard under a burnt-sugar crust, satsuma, toasted pecans

Yaourt, miel & granola

Whole-milk yogurt, wildflower honey, oat and almond granola, ripe fruit

Coupe de fruits

Satsuma, persimmon and pomegranate, whatever else is ripest, with mint

Velouté de courge

Roasted butternut squash, brown butter, crisp sage

Salade d’hiver

Endive, persimmon, toasted pecans, Roquefort, sherry vinaigrette

Croque-monsieur

Ham, Gruyère and béchamel on pain de mie; a small green salad

Spaghetti à la Marcella

Marcella Hazan’s tomato sauce, slow-cooked with onion and butter; Parmigiano-Reggiano

Tagliatelle aux champignons

Wild mushrooms, crème fraîche, thyme, Parmigiano-Reggiano

Cobia glacé au miso

Cobia broiled under a white-miso glaze, after Jacques Pépin; charred bok choy, sesame

four ounces

Poulet piccata

Pan-seared chicken breast, lemon, capers, white wine and butter, parsley

five ounces

Café gourmand

An espresso with three small sweets from the pastry kitchen

Soupe à l’oignon gratinée

Onions cooked down for hours in beef broth, a crouton, melted Gruyère

Crevettes à l’ail

Wild shrimp, garlic, white wine, butter, a pinch of smoked merkén chili; grilled bread

Huîtres^*

Six oysters on ice, satsuma mignonette

Choux de Bruxelles

Roasted Brussels sprouts, Bosc pear, pistachio, aged balsamic

Risotto à la langouste

Spiny lobster, saffron, Carnaroli rice, chives

three ounces of lobster

Mérou meunière

Grouper in brown butter with lemon, capers and parsley

five ounces

Linguine aux crevettes

Wild shrimp, garlic, white wine and butter, lemon, parsley

Épaule de porc à l’érable

Pork shoulder roasted slowly with maple and garlic, crisp skin, maple-roasted sweet potato

five ounces

Filet de bœuf, sauce Stroganoff^*

Grass-fed beef tenderloin cooked to your liking, mushroom and crème fraîche sauce, buttered egg noodles

five ounces

Crème brûlée à la vanille

Vanilla bean, a thin crust of burnt sugar

Mousse au chocolat^*

Dark chocolate folded with raw egg white, whipped cream, a little sea salt

Tarte Tatin

Caramelized apples on butter pastry, crème fraîche

Les fromages

Three cheeses of cow’s and sheep’s milk, honeycomb, walnut bread