Dinner

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

Wagyu Beef Tartare, Smoked Eggs, Gaufrette Chips, Oscetra Caviar* – 21

Rabbit Terrine, Celeriac Remoulade, Pickle Relish, Grilled Ciabatta – 16

Foie Gras & Chicken Liver Mousse, Compressed Apple, Spiced Jam, Brioche – 18

Pork Belly Lyonnaise, Frisee, Bacon Jam, Soft Yolk – 17

Cheese Cart Du Jour

Winter Preserve, Candied Walnuts, Baguette – 15 / 24 / 33

Butternut Squash Soup, Spiced Pears, Crème Fraîche – 10

Roasted Beet & Citrus Salad, Chestnut Cream, Arugula, Goat Cheese – 15

Mushroom Mille-Feuille, Herb Emulsion, Squash, Noisette Gastrique – 16

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

Brussels Sprouts, Parmesan Fondue, Lemon Compote, Fried Shallots – 16

Octopus à la Plancha, Cured Pork Sofrito, Chickpea Panisse, Garlic Aioli – 26

Steamed Whole Lobster, Meyer Lemon Meunière, Swiss Chard, Marcona Almonds – 39

Bouillabaise Mussels, Uni Toast, Fish Quenelles, Saffron Broth – 24

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

Alsatian Pork Loin, Pear Sausage, Red Cabbage, Violet Mustard, Rye – 29

Grilled Lamb Chops, Glazed Roots, Anna Potato, Truffle Hollandaise* – 32

Duck Breast, Spaghetti Squash Tart Tatin, Orange-Curry Jus, Bitter Lettuces* – 36

French Onion Short Rib, Pommes Gruyère, Tender Leeks, Pickled Pearls – 32

* 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.