Menu choices include Foy classics such as tian of crab, sautéed gnocchi with wild mushrooms and sage; slow grilled golden trout; roasted soft shell crabs; salmon with apple rosemary puree and spinach; seared north Atlantic striped bass with sous vide confit tomato and garlic; veal Bolognese; whole roasted organic chicken with apple-parsnip purée; and roasted petit filet mignon with pomme puree and peas.
Appetizers are $8 to $15, entrees are prix fixe at $24, with market price items such as lobsters and prime butcher cuts.
The interior, designed by Quinones, features an open kitchen and adjoining dining room that exhibit the chef’s dual passions: his paintings and his culinary skill.
The space is further accented by a floor-to-ceiling black walnut Nakashima panel and modern classic chairs.
D’Floret’s 50-seat seasonal outdoor patio offers a casual experience with a menu centered on the charcoal and wood burning grill featuring steaks, lobsters, shrimp, burgers, corn in husks, roasted vegetables, as well as chilled summer salads and pasta.
Open for lunch and dinner daily as well as weekend brunch from 11AM to 11 PM. Reservations: 732-397-7400.