Bistro du Midi

Fresh East Coast oysters served chilled on a bed of crushed ice with zesty mignonette, cocktail sauce, and fresh horseradish.

Tender Narragansett Bay clams served raw on the half shell with classic cocktail sauce and sharp horseradish.

Chilled jumbo shrimp served with a tangy, well-balanced cocktail sauce and freshly grated horseradish.

Succulent half lobster served chilled with classic cocktail sauce and rich saffron aioli.

A magnificent assortment of fresh shellfish including oysters, clams, shrimp, and lobster served on ice.

Fresh raw tuna tartare layered with smooth avocado, delicate lobster dashi, and a crispy plankton tuile.

Traditional escargots baked in aromatic garlic-parsley butter, served with a toasted demi-baguette.

Pristine Golden Osetra caviar known for its rich, buttery, and creamy flavor profile.

Exquisite Kaluga caviar offering a light, clean, and floral tasting experience.

Peppery arugula and crisp endive tossed with creamy goat cheese, toasted walnuts, radishes, and fresh summer vegetables.

Roasted golden beets set over frisée with savory lardons, rich fromager d'affinois cheese, and a soft egg.

Pan-seared tuna steak served over a classic Niçoise salad with white anchovies, potatoes, and haricots verts.

Finely chopped iceberg lettuce with crispy bacon, hard-boiled egg, avocado, onion, and bleu cheese crumbles.

Wood-fired flatbread with rich tomato sauce, melted fresh mozzarella, basil leaves, and parmesan.

Artisanal flatbread topped with wild mushrooms, peppery arugula, lemon, and aromatic truffle oil.

Savory flatbread featuring spicy 'nduja, prosciutto, sliced potatoes, and sunny-side-up eggs.

Layers of creamy yogurt, crunchy granola, bright passionfruit coulis, and fresh berries.

Velvety sweet corn soup served around ricotta gnocchi, shiitake mushrooms, tomatoes, and basil oil.

Fresh heirloom tomatoes layered with jumbo lump crab, haricots verts, frisée, and basil pistou.

A traditional charcuterie and artisan cheese board served with house accoutrements.

Finely minced cauliflower dressed with black truffle yogurt, pomegranate seeds, zucchini, and tomato.

Chopped lacinato kale tossed in Caesar dressing with parmesan, anchovies, and brioche croutons.

Fluffy ricotta pancakes with almonds, toasted coconut, blueberries, and maple syrup.

Delicate crêpes filled with rich Nutella and sliced bananas, topped with crushed hazelnuts.

Classic folded French omelette filled with fresh spinach, fromager d'affinois, and chives.

Luxurious French omelette crowned with a generous dollop of premium Osetra caviar.

Poached eggs with smoked grapefruit tea-cured salmon and lemon-chive hollandaise on English muffins.

Savory prosciutto over English muffins with poached eggs and creamy lemon-chive hollandaise.

Crispy duck confit served on a Belgian waffle with strawberry rhubarb compote and foie butter.

Tender sliced bavette steak with poached farm eggs, herb butter, and toasted sourdough.

All-natural beef burger topped with Gruyère and rich foie gras-truffle butter on a sesame brioche bun.

Fresh mussels simmered in vadouvan cream with cherry tomatoes and grilled sourdough.

Pounded chicken breast served with sweet corn, frisée, tomato, and vincotto drizzle.

Juicy hanger steak served with fennel, snap peas, toasted almonds, and sauce vierge.

Prime bavette steak with truffle parmesan fries and herb butter.

Delicate agnolotti filled with summer squash, chanterelles, pine nuts, and patty pan squash.

Pan-seared Ora King salmon with new potatoes, leeks, spring peas, and salmon roe.

Crispy golden breakfast potatoes seasoned with savory herbs.

Classic French fries salted to perfection and served hot.

Crispy, smoky thick-cut bacon strips.

Savory and spiced breakfast sausage links.

Two farm-fresh eggs cooked to your preferred style.

Toasted rustic artisan sourdough bread.

Strawberry granita paired with light vanilla sponge cake and a delicate strawberry tuile.

Flourless chocolate sponge torte served with rich caramel mousse and caramel ice cream.