Reserve online with OpenTable
ENTREES

Soupe
Onion “soubise” soup, parmesan tuile,
beet brunoise $9

Duo de Foie Gras
Seared foie gras with spiced lady apple;
Foie gras custard   $20

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

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

Terrine
Lamb terrine with dried cherries and pistachio,
sundried tomato compote  $11

[ Updated November 19th- variations possible ]
PLATS PRINCIPAUX

Aile de Raie
Seared skate wing, rosemary couscous, dried cranberries, green asparagus,
hazelnut lemon brown butter   $27

Striped Bass
Sautéed wild striped bass fillet, artichoke, fennel, baby carrots, Barigoule emulsion   $30

Pintade
Roasted Guinea hen breast, edamame pancake, sunchoke and grilled scallion, natural jus  $29

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