Dinner

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

Grilled Oysters Bourguignonne, Garlic-Herb Butter, Baguette – 20

Foie Gras & Chicken Liver Mousse, Compressed Apples, Basil, Pink Peppercorn – 23

Wagyu Beef Tartare, Smoked Eggs, Gaufrette Crisps, Caviar* – 24

Roasted Beet Salad, Feta, Pomegranate, Pistachio Vinaigrette – 16

Mushroom Mille-Feuille, Herb Emulsion, Pear Chutney, Piquillo Gastrique – 20

Cauliflower Crème Brûlée, Golden Raisins, Pine Nuts, Crunchy Capers – 18

Fusilli Pasta, Butternut Squash, Parmigiano-Reggiano, Crispy Sage – 23

Bouillabaisse Chittara Pasta, PEI Mussel, Roasted Peppers, Saffron – 29

Octopus à la Plancha, Cured Pork Sofrito, Chickpea Panisse, Garlic Aioli – 29

Steamed Lobster, Meyer Lemon Meunière, Spinach, Marcona Almonds – 37

Diver Scallops, Champagne Beurre Blanc, Lobster Froth, Trumpet Royale – 41

Crispy Half Chicken Roulade, Spaetzle, Arugula, Mustard Jus – 36

Pasta Bolognese, Fresh Pappardelle, Basil Crisps  – 26

Onion-Crusted Short Rib, Pommes Gruyère, Thyme Crunch, Pickled Pearls – 39

Grilled Holland Veal Chop, Sweet Potato Pavè, Mushroom Demi Flambé – 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.