Le Plateau
Fruits de mer
et caviar.
The plateau is the way an evening should begin in a French dining room — a tiered tray of oysters, langoustines, shrimp and lobster on crushed ice, served with mignonette, cocktail, lemon, and a small bottle of crisp white. We build it to the table — one, two, or three tiers — depending on the company.
Les composants
What's on the tray.
Huîtres
Oysters
East coast varieties — typically Wellfleet, Blue Point, and a Long Island selection
Langoustines
Langoustines
Chilled, served with mignonette and lemon
Crevettes
Shrimp
Poached, served with house cocktail and rémoulade
Homard
Lobster
Maine lobster, halved and chilled
Caviar
Caviar
Service available with blini and crème fraîche, supplement at market
Selection rotates with the day's catch. Caviar service is available on request — we suggest mentioning it when you reserve so it's chilled and ready when you arrive.
Réservation
Begin with the plateau.
Best ordered for two or more, with champagne or a chilled white. Reserve a table on our calendar, or call us — we're happy to walk you through the evening.