Reserve online with OpenTable
ENTREES

Soupe
Chilled cucumber soup,
smoked salmon, paddlefish caviar  $9

Tartare de Thon
Ahi tuna tartare, cucumber, jicama,
raspberry vinegar, mustard oil $15

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

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

Terrine
Lamb terrine with walnut & dried cranberry,
pepper and apple chutney $11

[ Updated April 23rd; variations possible ]
PLATS PRINCIPAUX

Espadon
Grilled swordfish loin, goat cheese and jade rice cake, ramps and red beet fricassée,
avocado and cilantro sauce $27

Cabillaud
Crispy cod fillet wrapped in brick paper, endive and bacon purée, broccoli florets, grape tomato,
lemongrass jus du poulet $28

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

Pintade
Roasted guinea hen breast, sunchoke and black truffle purée, enoki, mushroom, English peas,
natural jus $29


Bar seats reservations via City Eats for the Chef's Tasting menu

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