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Winter : 2 0 1 2

French Onion Soup Gratinee
Croutons, Gruyere Swiss Cheese 9

Soup of the Day
8
Fried Calamari
Remoulade and Fra Diavolo Sauces 12
Mixed Garden Greens
White Balsamic and Champagne Vinaigrette, Grape Tomatoes, Shallots 8
Romaine Wedge
Roquefort Dressing, Lardons, Roasted Red Pepper 11

Escargots Persillade
Garlic and Parsley Butter 10
Seared Hudson Valley Foie Gras  
Apple,Ginger and Dried Apricot Chutney 19
Sesame Tuna Tartare
Ginger-Hoisin Glaze, Wasabi Crouton 15

Arugula Salad
Prosciutto, Kalamata Olives, Balsamic Vinaigrette, Parmesan Toast 13
Smoked Salmon Roll
Crab and Lobster Salad, Stone Ground Mustard Aioli 15

Moules Marinieres or Thailandaise
Steamed Mussels, White Wine, Garlic, Parsley, Shallots
or Coconut, Lemongrass 12

Shellfish
Half dozen Oysters  15
One dozen Clams  12
Grilled Shrimp Cocktail 12
Assorted Shellfish  21
4 Oysters, 5 Clams, 4 shrimp
le bateau
(Oysters, Clams, Shrimp, Tuna Tartare, Crab Salad)
serves 2-4 persons
please allow a little extra time
70
Chef : Eric Ulbrich 
If you have a food allergy, please speak to the owner, manager, chef, or your server
Menu 10.04.11
Takeout
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