Reserve online with OpenTable
ENTREES

Soupe de Céleri
Hot celery & apple soup, roasted chestnut,
red wine poached celery root   $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

Tartare de Thon
Ahi tuna tartare, pickled persimmon,
horseradish, cactus pear coulis  $15

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


[ Updated October 17th- variations possible ]
PLATS PRINCIPAUX

Quenelle
Bass quenelle, red rice, tomato lobster sauce   $28

Omble-chevalier
Seared Arctic char, chorizo risotto croquette,
Anaheim pepper & fennel compote,
saffron emulsion   $27

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

Lapin
Rabbit & foie gras roulade, sweet potato purée,
fricassée of Brussels sprouts, pomegranate and
Enoki mushroom, natural jus   $29


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

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