Dinner

Sweet Pea Soup, Grapefruit, Mint, Tendrils – 11

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

Foie Gras & Chicken Liver Mousse, Poached Rhubarb, Balsamic, Basil – 18

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

Provençal Salad, Artichokes, Olives, Parmesan, Barigoule Vinaigrette – 15

Mushroom Mille-Feuille, Herb Emulsion, Rhubarb, Piquillo Gastrique – 16

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

Chilled Asparagus, Horseradish Chantilly, Spring Garlic Gremolata, Radish – 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, Roasted Peppers, Saffron Broth – 24

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

Crispy Chicken Roulade, Lentil Cassoulet, Red Wine Reduction – 29

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

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

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

Cheese Cart Du Jour

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

* 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.