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Mercredi Soirée Moules Frites

Wednesday Mussels and Fries Evening

Please note the following menu items are the only offerings this evening

Turbot 46

blue spot prawn, bouillabaisse sauce, potatoes, chamomile rouille

Vins de Vienne

Syrah. Crozes-Hermitage. Rhône. France. 2018

$14 / $56

Domaine les Fines Graves

Gamay. Moulin a Vent. Beaujolais. France. 2018

$16 / $64

House Marinated Olives $10


Salade Verte $8

Lettuce, Croutons, Seasonal Vegetables, House Vinaigrette

Rouge* $22

Paprika, Red Pepper, Garlic, Tomato, Parsley

Coco* $22

Coconut Milk, Thai Basil, Mint, Lime, Curry

Marinière* $22

White Wine, Mustard, Saffron, Fennel, Shallots, Fines Herbes

Additional Fries  $4.5


Cheese Sampler Board $22

Morrow Kokoborrego

Sheep. Semi-Soft. Pasteurized. Ohio

Little Brie Vermont Farmstead

Cow. Soft. Pasteurized. Vermont

Roquefort Maison Charles

Cow. Creamy. Raw. France

Served with honeycomb and our herbed sourdough crackers. 


Prepared by Executive Pastry Chef Cati Molnar


           Ask your server about our preparation 


Macaron Glacé

Raspberry, Passion Fruit, Coconut Lime Sherbet

Chocolat Pot de Crème

Chocolate Custard, Toasted Coconut Cream, Coffee Cacao Crunch

Toasted Hay Ice Cream 10

heather tea granité, salted honey yogurt

Les Chocolats (for 2) 16

dulcey pecan macaron, milk chocolate armagnac croquant, dark chocolate tartlet

Foïe Gras Toast 32

Black garlic brioche, caramelized onion, foïe gras torchon

Add fresh perigord truffle 10

Ris de Veau 30

pan seared sweetbreads, habanero honey

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.