Reserve online with OpenTable
ENTREES

Soupe
Chilled corn soup,
duck roulade, crispy purple potato $9

Duo de Foie Gras
Seared foie gras with sautéed mango;
Foie gras custard   $20

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

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

Rillette
Pork rillette, purple mustard, cornichons   $11

[ Updated September 17th; variations possible ]
PLATS PRINCIPAUX

Lampris
Grilled opah loin, fennel and bell pepper compote, broccoli rabe, radish julienne, curry emulsion $28

Tilefish
Tilefish fillet confit in olive oil, jade rice cake,
oven dried tomato, Brussels sprouts,
  lobster sauce Joinville  $27

Pintade
Roasted Mauer Mountain Farm guinea hen breast, “Grand Mere’s garnish,”  lemongrass jus $29

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

Call for bar seat reservations for the Chef's Tasting menu

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