Reserve online with OpenTable
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

Filet Mignon
Sautéed petit 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

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


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

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