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ENTREES

Soupe
Onion soubise, gougère, pickled eggplant $9

Rillette
Duck rillette, 
dried apricot and brandy chutney $10

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

Duo de Foie Gras
Seared foie gras with poached plum; 
Foie gras custard $20 

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

[ Updated March 25th- variations possible ]
PLATS PRINCIPAUX

St. Jacques
Seared sea scallops, panisse, Brussels sprouts and dried cranberry, pancetta and fennel vinaigrette $30

Flétan
Wild Alaskan halibut fillet confit in olive oil, 
black lentils with preserved lemon,
red bell pepper and olive tapenade, 
curry emulsion $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, 
baby kale, shallot confit, sauce Medoc   $32

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

 ***WE ARE CURRENTLY CLOSED FOR RENOVATIONS***