Quality Bistro

Rich, artisanal butter from Battenkill Farms served with an elegant assortment of hors d’oeuvre garnishes and fresh sourdough.

Decadent imperial caviar served on a delicate toasted brioche slider bun, perfectly paired with a champagne bump.

Plump, fresh Big Rock oysters delicately dressed with a vibrant, refreshing Aperol-grapefruit granita.

Daily selection of pristine East and West Coast oysters, freshly shucked and served over crushed ice with classic mignonette and lemon wedges.

A vibrant presentation of crisp seasonal garden vegetables served with house-made dipping sauces and emulsions.

Succulent poached jumbo tiger prawns served chilled alongside a zesty, classic horseradish cocktail sauce.

Hand-diced fresh yellowfin tuna gently tossed with bright lemon zest, subtle chilies, and aromatic saffron sauce.

Delicately sliced yellowtail crudo accented with floral hibiscus glaze, tart fresh raspberries, and toasted almonds.

Fresh Montauk fluke crudo infused with citrusy grapefruit juice, fragrant elderflower syrup, and toasted sesame seeds.

Silky ocean-fresh salmon slices dressed with vibrant fresh citrus juice and aromatic basil oil.

An opulent multi-tiered raw bar tower featuring East and West Coast oysters, tiger prawns, cold cracked lobster, king crab leg, crudités, and calamansi-dressed scallops.

Tender butterhead Bibb lettuce paired with creamy sliced avocado, fresh garden herbs, and a light shallot vinaigrette.

Ripe heirloom tomatoes paired with rich artisan burrata cheese, extra virgin olive oil, and fresh basil leaves.

Crisp iceberg lettuce wedge topped with creamy blue cheese dressing, smoky crispy bacon lardons, and chives.

Crisp romaine hearts tossed in a spicy house-made Caesar dressing with golden garlic sourdough croutons and shaved Parmesan cheese.

Tender baby kale leaves tossed with toasted seeds, dried cranberries, shaved radish, and a lemon-shallot dressing.

Prime hand-cut beef steak tartare seasoned with cornichons and herb sauce verte, served over grilled rustic sourdough toast.

Deeply caramelized onion broth topped with thick sourdough croutons and an indulgent melted blanket of Gruyère cheese.

Silky 24-month cured Tanara prosciutto sliced ultra-thin, paired with rich red eye aioli and warm toasted baguette slices.

Wild French snails baked in vibrant green garlic butter and herbs, served with crisp baguette soldiers for dipping.

Golden pan-seared jumbo lump crab cake paired with zesty Louie sauce and sweet pickled peppers.

Whole steamed globe artichoke served chilled alongside a velvety, aromatic citrus tarragon aioli.

Wide ribbons of fresh pappardelle pasta tossed with tender braised filet Bourguignon, red wine reduction, and fresh herbs.

House-made pasta tossed in aged Pecorino Romano and freshly cracked black pepper, elevated with generous black truffle shavings.

Prime hanger steak pan-seared to perfection, served with maître d'hôtel butter and rich pan drippings.

Seared New York strip steak paired with hand-cut golden Bistro frites and rich savory steak jus.

Tender center-cut prime filet mignon grilled to order, finished with sea salt flakes and compound garlic herb butter.

Prime filet mignon crusted with cracked peppercorns and flambéed tableside in a rich cognac cream sauce.

Prime filet mignon topped with a mini buttery lobster roll croissant for an elevated bistro surf & turf pairing.

Pan-seared Atlantic salmon resting on tender sautéed leeks, finished with an elegant Perrier-Jouët Champagne butter sauce.

Pan-seared jumbo diver scallops served over a fragrant coconut nage, sweet spring peas, and sautéed shiitake mushrooms.

Whole grilled Mediterranean branzino dressed with extra virgin olive oil and served with caramelized brûléed lemon halves.

Classic pan-seared Dover sole prepared in a brown butter caper sauce with crispy brioche croutons and lemon.

Succulent lemon-marinated roasted half chicken bathed in a rich, aromatic rosemary brown butter sauce.

Grilled double-cut Colorado lamb chops paired with a tart smoked cherry reduction and roasted herbs.

Juicy thick-cut pork porterhouse topped with roasted pineapple glaze and crispy toasted quinoa.

Crispy Moroccan-spiced fried chicken served for two with spicy harissa honey glaze and cool lemon labneh.

Classic double-cut beef tenderloin roast for two, carved and served with traditional rich Sauce Robert.

Tender grilled jumbo green asparagus spears served with zesty house-made lemon aioli.

Crispy charred Brussels sprouts tossed with spicy red Fresno chilis and a sweet hot honey drizzle.

Assorted wild mushrooms roasted with garlic confit and tossed with golden sourdough croutons.

Tender French green beans sautéed in brown butter and topped with crunchy, toasted spicy sliced almonds.

Golden hand-cut bistro french fries seasoned with sea salt and served with spicy Tabasco aioli.

Decadently smooth French mashed potatoes made with rich Beurre Bordier butter.

Crispy layered sunchoke pavé topped with rich 18-month aged Gouda cheese.

Signature sweet corn custard dish baked until tender and finished with a crackly caramelized sugar crust.

Baked elbow pasta in a rich three-cheese sauce topped with a crispy golden brown cheese crust.

Layered opera cake featuring gilded mirror chocolate glaze, Nutella buttercream, and mocha cream.

Decadent classic French dark chocolate mousse served tableside in traditional Chez Janou style.

Warm caramelized green apple tarte tatin topped with French vanilla ice cream and tart green apple sorbet.

Rich layered gateau drizzled with warm salted caramel sauce and topped with crunchy toasted almond brittle.

Light poached meringue floating atop a velvety pool of vanilla bean crème anglaise.

Rich coffee-infused custard with a burnt sugar crust, crowned with light cappuccino foam.

Refreshing raspberry sorbet served with pistachio crème fraîche and tart house-made raspberry compote.

Refreshing lemon ice cream cake layered with crème fraîche ice cream and zesty lemon curd.