Dinner

French Onion Soup, Cave-Aged Cheese, Croutons – 12

Grilled Oysters Bourguignonne, Garlic-Herb Butter, Baguette – 18

Foie Gras & Chicken Liver Mousse, Macerated Strawberry, Basil, Pink Peppercorn – 21

Wagyu Beef Tartare, Smoked Eggs, Gaufrette Chips, Oscetra Caviar* – 24

Ratatouille Salad, Charred Summer Squash, Parmesan Cheese, Tomato Vinaigrette – 16

Mushroom Mille-Feuille, Herb Emulsion, Pickled Corn, Piquillo Gastrique – 19

Cauliflower Crème Brûlée, Golden Raisins, Pine Nuts, Crispy Capers – 17

Heirloom Tomato & Watermelon, Saffron Rind, Feta Cheese, Mint – 18

Bouillabaise Mussels, Lobster, Uni Toast, Roasted Peppers, Saffron Broth – 29

Broiled Salmon Niçoise, Fingerling Potatoes, Cucumber, Olive Dressing- 33

Steamed Lobster, Meyer Lemon Meunière, Spinach, Marcona Almonds – 35

Diver Scallops, Champagne Beurre Blanc, Lobster Froth, Trumpet Royale – 39

Crispy Half Chicken Roulade, Spaetzle, Haricots Verts, Mustard Jus – 36

Duroc Pork, Merguez Sausage, Caraway Cabbage, Sauce Velouté – 37

Onion Crusted Short Rib, Pommes Gruyère, Tender Leeks, Pickled Pearls – 36

Veal Chop Au Poivre, Sweet Corn Custard, Poached Peach, Tarragon* – 49

Cheese Cart Du Jour

Fruit Preserve, Candied Walnuts, Toasted Bread – 18 / 28 / 38

* 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.