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

Appetizer

French Onion Soup – crostini, comté mornay – 16

Parisian Gnocchi – butternut squash, sage, brown butter, lardons – 17

Scallop Ceviche – Chardonnay gelee, shaved pink radish, shaved celery, lemon verbena, blood orange vinaigrette – 19

Chef Pierre Calmels’ Escargot – escargot, sauce bordelaise, royal trumpet mushrooms, haricot verts, tarragon – 21

Entrée

Canard Cassoulet – duck confit, duck sausage, roasted pork belly, tarbais beans, breadcrumbs – 48

Boeuf – braised shortrib, pomme purée, roasted carrots, brussel sprouts, bone marrow, sauce bordelaise – 50

Lapin au Vin – red wine-braised rabbit leg, pappardelle pasta, lardons, mushroom, carrot, pearl onion, rabbit jus – 42

Poisson – bamboo steamed Icelandic cod, bok choy, radish, sweet potato, lovage, beurre nantais, trout roe – 39

Galette de Crabe – rye berries, kabocha squash, arugula, crab and kabocha sabayon, black truffles – 45

Entrée Pour Deux

Beef Wellington – 12oz filet, mushroom duxelles, spinach, puff pastry, watercress salad, sauce bordelaise – 135

Chef’s Tasting – 5 courses – 100

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