Our Menu

The menu at La Marmotte changes seasonally and is subject to variations based upon the chef’s inspiration and availability of locally-sourced ingredients.

Pour La Table

  • MARINATED OLIVES

    $7.00

  • FROMAGE

    MP
    seasonal fruit – jam – nuts

  • CHARCUTERIE DU JOUR

    MP
    chef's accoutrements

  • OYSTERS*

    $30.00/$60.00
    verjus mignonette half – dozen or dozen

  • ROASTED BONE MARROW

    $21.00
    shallot marmalade - herb salad

  • CAVIAR*

    $85.00
    classic accoutrements

Les Entrees

  • HEIRLOOM TOMATOES

    $22.00
    eggplant puree – cucumber - fried squash blossoms

  • LOCAL FARM GREENS

    $22.00
    seasonal fruit – cabeco – marcona – Paonia honey vinaigrette

  • SOUP AU PISTOU

    $23.00
    white beans – local vegetables – pasta

  • IDAHO WAGYU STEAK TARTARE*

    $28.00
    quail egg – garlic aioli (add caviar – $20)

  • HUDSON VALLEY FOIE GRAS

    $40.00
    onion confit – strawberry verjus gelee – rhubarb – pistachio ($15 supplement)

Carte des Vins

  • CHAMPAGNE

    $30.00
    Blanc des Blancs Brut, Marc Hebrart, NV Valle de Marne

  • SAUVIGNON BLANC

    $23.00
    Marc Deschamps 2020 Pouilly-Fume

  • EDELZWICKER

    $23.00
    Meyer Fonne 2021 Alsace (Field Blend)

  • CHARDONNAY

    $26.00
    Domaine du Clos des Rocs 2020 Pouilly Loche

  • ROSE

    $15.00
    Clos Cibonne Tentation 2022 Provence

  • PINOT NOIR

    $29.00
    Domaine Jean Guiton 2019 Cote-d Or

  • GAMAY

    $20.00
    ‘Lantignie’ Yann Bertrand 2022 Beaujolais

  • SYRAH

    $23.00
    ‘Offerus’ J.L. Chave 2020 Saint Joseph

  • CABERNET SAUVIGNON

    $25.00
    Obsidion Ridge 2021 Napa Valley

LES PLATS PRINCIPAUX

  • IDAHO TROUT GRENOBLOISE

    $52.00
    haricots verts – beurre noisette – capers – brioche

  • BYALDI

    $48.00
    squash – tomato– eggplant – pistou

  • RIZ ET POIS

    $50.00
    mushrooms – jamon de bayonne – comte mousseline

  • ROASTED CHICKEN

    $54.00
    mushrooms – jamon de bayonne – comte mousseline

  • IDAHO WAGYU RIBEYE*

    $85.00
    pommes puree – charred baby gems – red wine demi glace ($30 supplement)

  • IMPORTED SUMMER BLACK TRUFFLES

    $10/gram

Cocktails

  • FRENCH 75

    $30.00
    champagne with a cognac kick

  • DEATH COMES FOR THE ARCHBISHOP

    $18.00
    mezcal – juices – herbs

  • VIN D’ORANGE

    $15.00
    fortified white wine – citrus

  • CHICO

    $18.00
    rum – coconut – angostura

LES DESSERTS

  • FRUIT TART

    $17.00
    chef’s selection

  • PROFITEROLES

    $17.00
    vanilla bean ice cream – chocolate sauce

  • CREME BRULEE

    $17.00
    vanilla bean

  • DESSERT CHEESE

    $17.00
    honeycomb

  • SORBET DU JOUR

    $17.00

3 course menu $85 per person

*consuming raw or undercooked foods may increase your chance of foodborne illness.