FROM THE SEA

PERUVIAN CEVICHE (g) 14

Baqueta sea bass marinated in lime juice, Aji Amarillo peppers, red onions, cilantro, served with its “Leche de Tigre”

SALMON RILLETTES 13

Lightly smoked king salmon spread, lemon, capers, cream cheese, baguette

SPICY AHI TUNA TARTARE (g) 15

Sashimi grade Ahi Tuna, red onion, ginger, sesame seed, chili oil, seaweed salad, mango, house guacamole and wonton chips

MUSSELS MARINIÉRES 17

Steamed in shallots, garlic, white wine and butter, and served with fresh baked baguette

FISH N CHIPS 17

Beer battered Red Snapper, house tartar sauce

SOUP

SOUPE DU JOUR 10

Soup of the day

FRENCH ONION SOUP 10

Sherry wine, chicken & beef broth, toasted baguette, Gruyère cheese

TOMATO BISQUE (v/g) 9

Tomatoes, onions, garlic, basil, heavy cream

MANILA CLAM CHOWDER 12

Smokey bacon, fingerling potatoes,
whole clams, creamy clam juice

TACOS

DUCK TACO A L’ORANGE 6 (2 for 10)

Orange marinated duck confit, corn tortilla, salsa quemada, onion, cilantro, orange zest

BAJA FISH TACO 6 (2 for 10)

Beer battered red snapper, corn tortilla, cabbage, lime, cilantro crème fraiche

STARTER SALADS

BARDOT SALAD (v/g) 11

Baby spinach, blue cheese crumbles, candied walnuts, sliced pears, tarragon Dijon vinaigrette

GRILLED BOSC PEARS (g) 14

Fresh burrata, Parma ham, arugula, and a balsamic reduction drizzle

WEDGE SALAD 12

Iceberg lettuce, bacon, red onions, house crouton, cherry tomatoes, blue cheese crumbles & dressing

SEASONAL TOMATOES & BURRATA (v/g) 12

House pesto, lemon juice, extra-virgin olive oil, balsamic reduction, fresh basil

ENTRÉE SALADS

SALADE NIÇOISE (g) 24

Seared sashimi grade tuna, little gem lettuce, fingerling potatoes, haricots verts, Niçoise olives, cherry tomatoes, hard-boiled egg, anchovy aioli dressing

CRAB LOUIS (g) 25

Crab meat, Iceberg lettuce, avocados, asparagus, tomatoes, homemade thousand island dressing

GORGONZOLA BURGER 18

½ lb. ground choice chuck, gorgonzola, Gruyère, arugula, fried onions, truffle aioli

BACON AND CHEDDAR BURGER 17

½ lb. ground choice chuck, organic tomato, little gem lettuce, onion marmalade

BALTIMORE CRAB BURGER 19

Jumbo lump crab cake, cabbage slaw, spicy rémoulade

CHICKEN BURGER HARVARD SQUARE 17

½ lb. ground free range chicken, Pepper Jack cheese, house guacamole, tomatoes, red onions

SEAFOOD COUSCOUS 35

Sea Bass, shrimp, scallops, mussels, sautéed in Harissa, vegetable stock, chick peas, white raisins

BLACK COD WITH MISO 31

Miso, sate and mirin marinade, bok choi, jasmine rice, pickled ginger

SHELTON FARMS CHICKEN BREAST 25

Oven roasted, forest mushrooms, creamy polenta, fava beans, mushroom velouté

KUROBUTA PORK CHOP 36

Bourbon glaze, Brussels sprouts, carrot, fingerling potatoes, grilled green onion

BEEF SHORT RIBS 30

Slow-braised in red zinfandel, horseradish mashed potatoes, peas, carrots

VEGAN GLUTEN FREE PASTA (v/g/vv) 18

Young vegetables sautéed in extra virgin olive oil, cherry tomato, roasted pine nuts, vegan pesto

FRESH FETTUCCINE WITH SHRIMP 26

Sautéed shrimp, ginger, garlic, green onions, snow peas, cilantro oil

PETITE FILET MIGNON (g) 38

7oz

FILET MIGNON (g) 46

10oz

NEW YORK STRIP (g) 42

12oz

RIBEYE (g) 44

14oz

*Consuming raw or undercooked meats such as rare or medium beef, rare poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. These items may contain raw or undercooked ingredients. All our meats are humanely raised, free of hormones or antibiotics.
A $4 plating fee will be added to split entrees. Maximum of four split checks per party (please allow additional time to process more than one check). A Gratuity of 18% will be added to parties larger than 10 adults, to receipts left unsigned, and To-Go orders over $75.