Dinner Menu

Hors D’Oeuvres

Seared Mushroom Terrine, Mirepoix Slaw, Umami Aioli, Ruby Port Glaze    19.

Cauliflower Crème Brûlée, Golden Raisins, Pine Nuts, Crunchy Capers   19.

Crab Beignets, Truffle Remoulade, Green Onion  17.

Foie Gras & Chicken Liver Mousse, Strawberries, Aged Balsamic   25.

Wagyu Beef Tartare, Smoked Eggs, Gaufrette Potatoes, Caviar*   26.

French Onion Soup, Cave-Aged Cheese, Croutons   13.

Caesar Salad, Romaine, Parmesan Shavings, Caramelized Lemon    13.

 

Cheese Cart du Jour (Select 3, 5 or 7)

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

 

Mussels

Steamed PEI Mussels, Pommes Frites   19.
White Wine Cream or Coconut Curry 


Entrees

Squash & Mushroom Risotto, Butterscotch Foam, Parmesan Crisp   23.

Wagyu Flatiron Steak Frites, Peppercorn Demi, Banyuls Aioli   41.

Sautéed Striped Bass, Champagne Beurre Blanc, Trumpet Royale, Fennel Oil   36.

Smoked Pork Chop, Herbed Spaetzle, Haricot Vert, Violet Mustard   39.

Onion-Crusted Short Rib, Pommes Gruyère, Thyme Crunch, Pickled Pearls   43.

 

Les Garnitures

Pommes Frites, Banyuls Aioli   5.

Gruyère Whipped Potatoes   6.

Herbed Spaetzle   6.

Sautéed Mushrooms   7.

French Green Beans, Lemon Butter   7.