PS21

$55 Per Person

Restaurant will donate $7 from each dinner sold. Food Bank will provide 21 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Vegan (VG)
• Gluten Free (GF)
• Patio Dining

First Course

Sardines rillettes

Slow-cooked creamy sardine preserve, toasted bread

French Onion soup

In-house made pain de mie, gruyère cheese, sherry wine

Steak tartare Minced prime tenderloin, truffle vinaigrette, toasted bread

Minced prime tenderloin, truffle vinaigrette, toasted bread

Burrata salad

Marinated cherry tomatoes, broccoli purée, truffle vinaigrette

Escargots

from Burgundy, baby potatoes , tomato and Pernod garlic butter

Second Course

Seared filet mignon

Prime filet, rosemary butter mash potatoes, Bourbon peppercorn sauce

Catch of the day

Please inquire with your server for more information

Vegetarian risotto

Asparagus, wild mushroom, saffron, parmesan, mascarpone, basil

Grilled Rebeye

House-made French fries; bordelaise sauce

Duck Wellington.

Flaky puff pastry, foie gras, braised mushrooms, fingerling potatoes, cognac sauce

Third Course

Chocolate croissant bred pudding

Vanilla ice cream, Bourbon caramel sauce

Crêpe Suzette

Thin warm crepes topped with a grand marnier citrus caramel sauce, vanilla ice-cream

Floating island Light meringue, vanilla crème anglaise, mixed berries, caramel (gluten-free)

Light meringue, vanilla crème anglaise, mixed berries, caramel (gluten-free)

Black Forest Cake

Layered kirsch & chocolate mousse and chocolate sponge cake, griotte cherries

Apple Tatin

Vanilla ice cream and Chantilly

$25 PER PERSON

Restaurant will donate $3 from each lunch sold. Food Bank will provide 9 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Vegan (VG)
• Gluten Free (GF)
• Patio Dining

First Course

trio of dips

Green olive Tapenade, Harissa pepper with pine-nuts, confit garlic -hummus, toasted baguette

Lobster Bisque

Creamy lobster bisque with a touch of cognac ,topped with a flaky puff pastry

Caesar Salad

Classic Caesar salad with brioche croutons, Grana Padano Parmesan cheese

Second Course

Steak frites

Grilled Rebeye , in-house French fries, whiskey-peppercorn sauce

Moules Frites

Steam mussels with a saffron chorizo sauce; House made fries

Quiche

Chef’s quiche of a day, side of salad, house french fries

*HRW lunch menu may only be available Monday through Friday. Please check with the restaurant about HRW lunch service on weekends.