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, with mignonette, cocktail sauce and lemon. We build it to the table, one, two or three tiers, depending on the company.
What rides on the tray.
Huîtres
Oysters
East coast varieties on crushed ice, typically Wellfleet, Blue Point and a Long Island selection, with mignonette and lemon.
Langoustines
Langoustines
Chilled, sweet, and best eaten with your hands. Mignonette on the side.
Crevettes
Shrimp
Poached and chilled, with house cocktail sauce and rémoulade.
Homard
Lobster
Maine lobster, halved and chilled, ready for the picking.
Caviar
Caviar
Service with blini and crème fraîche, supplement at market. Mention it when you reserve so it is chilled and ready when you sit down.
The selection rotates with the day’s catch. The full carte, raw bar included, is on the food menu, and the Champagne pages of the wine list are the natural companion.
Begin with the plateau.
Best ordered for two or more, with Champagne or a chilled white. Reserve a table, or call and we will happily walk you through the evening.
About the seafood tower.
How many people does the plateau serve?
It is built to the table, one, two or three tiers, and best ordered for two or more. Tell us the size of the party and we will size the tray to it.
Do I need to order the seafood tower in advance?
The plateau itself does not need notice. Caviar service is worth mentioning when you reserve so everything is chilled and ready when you arrive.
What should we drink with it?
Champagne is the classic answer, and the wine list keeps a deep selection. A crisp Loire white or a Chablis from the Bourgogne pages does the job beautifully too.
Does the selection change?
Yes. The oyster varieties rotate with the day’s catch, so the tray is never quite the same twice.