Make your reservation today
Premier Cours
choose one
Huitres au Calvados Hollandaise
Broiled oysters with pickled apple and shallots, brioche croutons, and a lightly gratinéed Calvados hollandaise sauce
Oeuf Mollet
Lightly breaded and deep-fried soft-boiled egg on a salad of frisée lettuce, sauteed mushrooms, and shallots in a black truffle brown butter vinaigrette. With brioche bread and black truffle butter.
Coquilles St. Jacques
Pan-seared sea scallops with semolina gnocchi, cauliflower florets, crispy carrot, and saffron velouté sauce
Tartare de boeuf
Hand-cut raw NY strip steak with Dijon mustard, capers, red onion, and chives. Served with grilled baguette, watercress, cornichons, and quail egg yolk
Soupe aux champignons
Creamy mushroom soup with Madeira wine. Garnished with celery root, leek and porcini mushroom Matignon, crème fraiche, and chives
Salade de Laitue
Bibb lettuce with pomegranate seeds, toasted pistachios, shallots, shaved fennel, fresh mint and a champagne pomegranate vinaigrette
plat principaux
choose one
Filet de boeuf au poivre
Pan-seared beef tenderloin medallion, puréed potatoes, French beans, classic green-peppercorn brandy cream sauce
Add seared foie gras $15
Saumon poêlé au sauce beurre rouge
Pan-roasted salmon with pureed potatoes, roasted asparagus, and red wine butter sauce
Homard Thermidor
Classic French whole stuffed Maine lobster with bechamel sauce and Dijon mustard lightly gratinéed with herb breadcrumbs. Served with parsley butter potatoes and petit salad Supplement $15
Entrecote Bordelaise
Pan-seared and roasted 16oz boneless ribeye with duck fat potatoes, sauteed mushrooms, bone marrow butter, and rich red wine sauce
Canard a l’orange
Roasted Magret duck breast with duck fat potatoes, braised escarole, and orange duck sauce
St. Pierre Meuniere
Filet of St. Pierre fish with lemon brown butter sauce, fingerling potatoes, cauliflower florets, and braised artichokes
poussin rôti
Herb-marinated and roasted young chicken with pureed potatoes, braised lacinato kale, sauteed mushrooms, and cognac black truffle cream sauce
desserts
choose one
Crème Brûlée à la Vanille en Gousse
Madagascar vanilla bean custard, caramelized sugar, fresh fruit
Tart au Citron
Lemon curd, whipped white chocolate ganache, sable crust, fresh pomegranate, and pomegranate gel
Entremet au chocolate blanc et cerise
Cherry Mousse layered with pistachio feuilletine crust, vanilla sponge cake, and white chocolate ganache. With Amarena cherries, candied pistachio, and cherry coulis.
Mille Feuille Framboise
Caramelized puff pastry layered with raspberry cream cheese pastry cream, dark chocolate mousse, candied cocoa nibs, and fresh raspberries.
Sorbet Maison
A trio of champagne, strawberry, and passionfruit sorbet