Cognac, Cointreau, and lemon juice, topped with champagne

Shaved marinated fennel, green apple, garnished with cranberry compote and dill

Saffron and tomato broth with fennel, leeks, carrots, sea bass, tuna, langostino, shrimp, and mussels, served with Rouille crostini and flying fish roe

Caramelized pears in a golden flaky crust, garnished with whipped vanilla mascarpone cheese

served with vanilla bean crème anglaise
(please order in advance)

pan seared in clarified butter, served with ratatouille and gratin dauphinois, finished with classic beurre blanc

hind quarter served with celeriac puree, glazed carrots & grilled bok choy with bacon lardons, finished with duck demi-glace

herb encrusted, served with gratin dauphinois and glazed carrots, finished with rosemary sherry demi

Prime beef finished with veal sauce and maître d’ butter, served with gratin dauphinois and haricot verts    
Add foie gras   17   

crushed black peppercorn encrusted NY strip, creamy Cognac sauce, served with ratatouille and pommes frites

rainbow trout lightly dusted with brioche, caper beurre blanc, served with haricot verts and gratin dauphinois
Half portion     31   

champagne tarragon beurre blanc, served with ratatouille and mushroom risotto

tossed in a light lemon cream sauce with haricot verts, peas, & tomatoes      
     Vegetarian Style    28   

vanilla bean custard topped with a layer of hard caramel

dark chocolate, Chantilly cream,
strawberry coulis

cream puffs filled with vanilla ice cream, topped with warm dark chocolate sauce     

Parisian style bread pudding spiked with brandy, topped with warm caramel sauce        a la mode 2.50

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