Dinner

French Onion Soup, Gruyère Cheese, Croutons – 11

Grilled Oysters Bourguignonne, Garlic-Herb Butter, French Bread – 16

Foie Gras & Chicken Liver Mousse, Poached Rhubarb, Balsamic, Basil – 19

Wagyu Beef Tartare, Smoked Eggs, Gaufrette Chips, Oscetra Caviar* – 22

Ratatouille Salad, Charred Summer Squash, Parmesan Cheese, Tomato Vinaigrette – 15

Mushroom Mille-Feuille, Herb Emulsion, Rhubarb, Piquillo Gastrique – 17

Cauliflower Crème Brûlée, Golden Raisins, Pine Nuts, Crispy Capers – 15

Chilled Asparagus, Horseradish Chantilly, Spring Garlic Gremolata, Radish – 17

Octopus à la Plancha, Cured Pork Sofrito, Chickpea Panisse, Garlic Aioli – 27

Steamed Lobster, Meyer Lemon Meunière, Swiss Chard, Marcona Almonds – 35

Bouillabaise Mussels, Uni Toast, Roasted Peppers, Saffron Broth – 26

Diver Scallops, Champagne Beurre Blanc, Lobster Froth, Trumpet Royale – 35

Crispy Chicken Roulade, Lentil Cassoulet, Red Wine Reduction – 31

Grilled Lamb Chops, Glazed Roots, Anna Potato, French Curry Hollandaise* – 36

Pan Roasted Half Duck, Asparagus, Pistachios, Cherry Gastrique* – 48

Onion Crusted Short Rib, Pommes Purèe, Tender Leeks, Pickled Pearls – 35

Cheese Cart Du Jour

Fruit Preserve, Candied Walnuts, Baguette – 16 / 26 / 35

* These items may be served raw or undercooked; Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
A 20% gratuity will be added to parties of 7 or more.
A 2% Kitchen Appreciation Program Fee (KAP Fee) will be added to all checks.