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Valentine’s Day

3 COURSE Prix Fixe DINNER $135 Valentine’s Day

HORS D’OEUVRES

1 ST COURSE ~ CHOICE OF

  • SOUPE À L’OIGNON

    Traditional French onion soup, croutons, Gruyère

  • *SALADE CÉSAR

    Croutons, Parmesan, anchovies

  • LA SALADE NIÇOISE

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

  • *STEAK TARTARE

    Beef tenderloin, capers, cornichons,
    shallots, quail egg

  • *WAGYU CARPACCIO

    Black pepper crusted Wagyu, lemon confit,
    wild arugula, fresh horseradish,
    smoked olive oil, Pecorino cheese

  • FOIE GRAS TERRINE

    Homemade duck liver mousse,
    cherries, crostini

  • LES ESCARGOTS 12 pcs

    Snails, shallots, lemon,
    parsley, garlic butter

COCKTAIL SPECIAL

  • Kiss Me Already $22

    Tequila, Juliette Peach Liqueur,
    Dry Vermouth, Lemon

WINE PAIRING

$55 PP

  • Aperetiff

    SPARKLING ROSÉ, Louis de Grenelle, Saumur, Loire, NV

  • Hors D'Oeuvres

    SANCERRE, Domaine Michel Girard et Fils, Loire, ‘23

  • Plats Principaux

    CHARDONNAY, Château London, Fichet, Mâcon-Igé, ‘23
    or
    CABERNET SAUVIGNON Blend, Leviathan, CA, ‘21

  • Dessert

    CHAMPAGNE, Brut, Taittinger, La Francaise, Reims, NV

Fromage

$12

  • Saint-André

  • Roquefort

  • Camembert

  • Comté

1ST CHOICE OF HORS D’OEUVRES

2ND CHOICE OF PIÈCES-DU-BOUCHER OR PLATS PRINCIPAUX OR LES GRANDS FORMATS

3RD CHOICE OF DESSERT

Valentine’s SPECIALS MENU

  • HORS D’OEUVRES

  • Red Beet Salad

    Frisée, ginger-orange vinaigrette,
    citrus crème fraîche

  • PLATS PRINCIPAUX

  • Bouillabaisse Classique

    Provençal seafood stew, rouille, saffron

  • Beef Cheeks Bordelaise

    Parsnip purée, marinated mushrooms

  • DESSERT

  • Love

    Valrhona milk chocolate mousse,
    raspberry, speculoos crumble

PIÈCES - DU - BOUCHER

2ND COURSE ~ CHOICE OF

  • *PRIME STEAK FRITES

    10 oz NY strip steak, herb butter, pommes frites

  • *ENTRECÔTE GRILLÉE

    12 oz Ribeye steak, seasonal vegetables

  • *FILET DE BOEUF

    8 oz Grilled beef tenderloin, seasonal vegetables

  • *FILET MIGNON «AU POIVRE»

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

  • SAUCES

    Bordelaise, Truffle Butter,
    Béarnaise, Peppercorn

PLATS PRINCIPAUX

2ND COURSE ~ CHOICE OF

  • CONFIT DE CANARD

    Confit duck leg, French green lentils, butternut squash, truffle-scented duck jus

  • *BOUCHERIE BURGER

    Wagyu blend, remoulade sauce, Gruyère, crispy onions, hand-cut pommes frites

  • BOEUF BOURGUIGNON

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

  • *SAUMON

    Pan-roasted salmon filet, melted leeks,
    curry-scented spaghetti squash,
    scallions, herb oil

*These items are served raw, undercooked or cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. As a way to offset rising costs associated with the restaurant (food, beverage, labor, benefits, supplies), we have added a 3% surcharge to all checks. We do this in lieu of increased menu prices. This charge is not a gratuity paid to staff and is not a payment for services rendered. You may request to have this taken off your check.

GF Gluten-Free

VG Vegan

Seasonal Black Truffle

Supplement 5g/MP

IN-HOUSE DRY-AGED MEAT

2ND COURSE ~ CHOICE OF

  • *Prime NY Strip

    28 Day dry-aged prime NY strip, 12 oz

    + add on $25

  • *Ribeye

    28 Day dry-aged ribeye, 14 oz

    + add on $25

LES GRANDS FORMATS

2ND COURSE ~ CHOICE OF

  • 2ND COURSE FOR 2 PPL

  • CÔTE DE BOEUF “PORTERHOUSE”

    32 oz Prime beef, seasoned bone marrow,
    roasted garlic, watercress

    + add on $25

  • CHATEAUBRIAND POUR DEUX

    Pommes purée, seasonal vegetables,
    seasoned bone marrow

    + add on $25

  • 2ND COURSE FOR 4 PPL

  • PLATEAU DU BOUCHER

    Large format of signature meats.
    Prime dry-aged NY strip, entrecôte, beef tenderloin,
    with house selection of sauces, watercress

    + add on $25

Desserts

3RD COURSE ~ CHOICE OF

  • Crème Brûlée GF

    Soft and creamy Malagasy vanilla crème brûlée

    + Caviar $35

  • Basque Cheesecake

    Vanilla crème fraîche and choice of sauce:
    mixed berry coulis / chocolate sauce / sea salt caramel

    + Extra sauce $3

  • Paris-Brest

    Choux pastry, hazelnut cream,
    praline paste, caramelized hazelnuts

  • Mont-Blanc

    Vanilla tart shell, apple confit, vanilla Chantilly,
    blackcurrant insert, chestnut crème légère

  • Love

    Valrhona milk chocolate mousse,
    raspberry, speculoos crumble

À LA CARTE ADD ONS GARNITURES BAR - À - HUÎTRES FROMAGE

Garnitures

  • Pommes Frites $12

  • Pommes Purée $12

  • Champignons Glacés au Porto $14

  • Fall Mixed Vegetables $14

  • Macaroni au Gouda Fumé $14

  • Petite Salade $12

BAR - À - HUÎTRES

  • Plateau de Fruits de Mer

    Le Petit 2-3pp $125

    Le Grand 4-6pp $215

  • Huîtres - Oysters $4.5/pc

  • Crevettes - Shrimp $35/4pc

  • Palourdes - Clams $3.5

  • Homard - Lobster $75

  • Seafood Salad - $31

  • Caviar « 30g - $175

    Brioche toast, blinis,
    crème fraîche, chives

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