Reserve online with OpenTable
ENTREES

Consommé
Game consommé, rabbit rillette,
carrot poached in chamomile   $9

Salade d’endives
Belgian endive salad, walnuts, dried canberries, blue cheese breadcrumbs,
red wine Dijon vinaigrette   $10

Gravlax
Beet cured salmon gravlax, turmeric aioli,
jicama, fried horseradish   $14

Duo de Foie Gras
Seared foie gras with date compote;
Foie gras custard   $20

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

[ Updated February  25th- variations possible ]


PLATS PRINCIPAUX

Espadon
Grilled swordfish loin, pistachio couscous,
chorizo, fennel and pineapple compote,
saffron vanilla reduction   $28

Daurade
Whole dorade stuffed with fish mousse and tarragon, broccoli rabe, tomato Provencal,
lime emulsion   $30

Blanquette de Veau
Poached veal breast, basmati rice, beech mushrooms, baby carrots, sauce velouté   $28

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

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


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

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