Le Petit 2-3pp $125

Le Grand 4-6pp $215

brioche toast, blinis, crème fraîche, chives

R.019, Brut, Aÿ, NV

Château London, Fichet, Mâcon-Igé, ‘23

Triple cream with berry jam and honey

Traditional French onion soup, croutons and Gruyère

Romaine, anchovy, Parmesan, lemon

Lobster meat, sherry cream, chives

Roasted beets, Roquefort cream

Mixed greens, goat cheese croquettes, apples,
tomatoes, candied walnuts, balsamic

Ahi tuna, baby oak greens, haricot verts,
potatoes, olives, anchovies, egg,
red wine vinaigrette

Homemade duck liver mousse,
cherries and crostini

Beef tenderloin, capers, cornichons,
shallots, quail egg and crostini

Grilled octopus, chili oil,
saffron roasted potatoes

Truffle aioli, horseradish, caper berries

Snails, shallots, lemon, parsley
and garlic butter

Garlic, shallots, thyme, light mustard cream

Date cream, figs, onions, capers

Duck and foie gras, crostini, whole grain mustard

Slices of slow roasted lamb leg,
roasted winter vegetables, natural jus, mint jelly

Light vanilla and citrus fromage blanc mousse,
mixed berry jelly, and crispy milk chocolate pop corn

10 oz Prime grass-fed NY strip steak, herb butter, pommes frites

8 oz Prime flatiron steak, pommes purée, Diane sauce

12 oz Australian grass-fed ribeye

16 oz Dry-aged bone-in NY strip

8 oz Grilled beef tenderloin

Bordelaise $4, Béarnaise $4, Peppercorn $4

Roasted lamb rack, celeriac gratin,
garlic rapini, tomato/rosemary jus

Pepper crusted beef tenderloin, mashed potatoes
and green peppercorn cream sauce

Beef and veal ragu, tomatoes,
fresh pasta, ricotta salata

Provençal style ratatouille ragoût

Confit Hudson Valley duck leg,
seasonal vegetables, parsnip purée
Comté infused jus

Braised chicken, red wine reduction,
bacon, carrots, mushrooms

Traditional white bean casserole, duck confit, pork belly, breadcrumbs, Toulouse sausage

Grilled pork tenderloin medallions,
pommes purée, Diane sauce

Traditional French braised beef, carrots,
mushrooms, bacon, pommes purée

Dry aged blend, red wine butter, red onion marmelade,
Brie cheese and smashed potato chips

Wagyu blend, truffle dijonnaise, caramelized onions,
Gruyère, pommes frites

Roasted potatoes, herb butter, lemon

Faroe Island salmon, escovitch sauce, vegetables

Scallops, squash purée, lentils

Maurice GentilHomme, Bourgogne, ‘22