Reserve online with OpenTable
ENTREES

Soupe de Champignon
Hot mushroom cream, goat cheese mousse, croutons  $9

Duo de Foie Gras
Seared foie gras with tomatillo jam;
Foie gras custard   $20

Escargots
Snail ragout, fava beans and lobster mushrooms flavored with tarragon   $15

Salade de Crabe
Crab and farro salad, watermelon radish,
pickled baby carrot, basil aioli  $15

Ballotine de Caille
Chilled quail ballotine with sundried cherries and pistachio, kabocha squash compote  $12


[ Updated October 22nd- variations possible ]
PLATS PRINCIPAUX

Thon
Grilled Albacore tuna loin, haricots verts with toasted almonds, chick pea purée, sunny side up quail egg, rosemary milk foam   $27

Vivaneau en Papillote
Red snapper fillet baked in parchment paper, red pepper and carrots, forbidden rice, butternut squash, champagne and verjus emulsion   $28

Pied de Porc
Braised pig foot stuffed with foie gras,
French lentils “Du Puy”  $27

Filet Mignon
Sautéed petite filet mignon, Yukon potato gratin,
watercress, shallot confit, sauce Medoc   $32

Pot au Feu
Traditional poached beef short ribs,
root vegetables  $28



Bar seat reservations available for the 7 course Chef's Tasting menu

or reserve tables via OpenTable for our regular "a la carte" menu