Lunch

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

(Choice of Sides)

LeRoux Burger, Arugula, Tomato Jam, Garlic Aioli* – 18

Croque Madame, Tender Belly Ham, Fried Egg, Sauce Mornay – 15

Bouillabaise Mussels, Uni Toast, Fish Quenelles, Saffron Broth – 18

Grilled Steak Au Poivre, Green Peppercorn Sauce, Brandy* – 22

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

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

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

Cheese Cart Du Jour

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

French Onion Soup, Gruyère Cheese, Croutons – 11

Butternut Squash Soup, Spiced Pears, Crème Fraîche – 9

Roasted Beet & Citrus Salad, Chestnut Cream, Arugula, Goat Cheese – 13

Duck Confit Salad, Crispy Poached Egg, Tart Apple, Truffle Vinaigrette – 17

Pommes Frites – 5

Braised Greens – 5

Petite Salad – 5

* 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.