*Menu changes with the seasons. Menu below is subject to change*

Appetizer

Parisian Gnocchi – crab, crab-saffron sauce, tomato, peas, leeks – 20/40

Roasted quail – fig stuffing, end of winter salad, chicory, fennel, orange – 22 (GF)

Tuna Crudo – balsamic pearls, smoked olive oil, petite mustard greens, confit cherry tomato – 19 (GF)

Chef Pierre Calmels’ Escargot – escargot, sauce bordelaise, royal trumpet mushrooms, haricots verts, tarragon – 21 (GF)

Cheese Plate – three assorted seasonal cheeses with accouterments – 22 (GF)

Entrée

Duck a l’Orange – seared duck breast, seared foie gras, turnips, radish, fava beans, cara cara orange – 56 (GF)

Escabeche – grilled octopus, roasted scallops, turbot, pickled carrots, grilled fennel, couscous – 48 (GF)

Lapin – braised rabbit leg, heirloom sunchokes, sour cherry, roasted asparagus – 42 (GF)

Mahi-Mahi – honey glow pineapple vinaigrette, lovage, sweet pepper, wilted Napa cabbage, wild miner’s lettuce – 42 (GF)

Beef Wellington – 6oz filet, mushroom duxelles, spinach, en croûte, pomme purée, watercress salad, sauce bordelaise – 67

Chef’s Tasting – 5 courses – 100

(GF) = gluten-free

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.