La Tradition, La Saison, Le Potager, Le Voyage. Four key inspirations which guide our creatively classic, eclectically seasonal menu.

FRENCH CLASSICS

TARTE TATIN | 20 

calvados roasted apples, puff pastry, smoked vanilla ice cream 

MOELLEUX AU CHOCOLAT | 20

molten chocolate cake, salted caramel, mint-lemongrass ice cream

SEASONAL FLAVORS

TARTE NOIX DE PÉCAN | 20 

toasted pecan custard, brown butter crust, maple whiskey ice cream 

MOUSSE AU CAFÉ | 20

turkish coffee mousse, chocolate moelleux, lemon omani pâtes de fruits 

FROM THE FARMERS' MARKET

CRÈME BRULÉE À LA COURGE | 20 

baked squash custard, pumpkin seed praline ice cream, bergamot coulis 

VACHERIN CONCORD | 20 

concord grape confiture, crème fraiche sorbet, balsamic meringue 

CUISINE OF BRAZIL

PUDIM DE LEITE | 20

“brazilian flan” 

condensed milk custard, coconut caramel, cachaça anglaise 

BRIGADEIRO TRIO | 15 

brazilian truffles, chocolate – peanut - lemon 

CHEF'S TASTING | 32

Moses Sleeper
Willoughby
Comté
Fourme d'Ambert
Chèvre d'Argental

GLACES

salted caramel, chocolate, coffee, vanilla

SORBETS

lemon elderflower, strawberry, lychee rose, raspberry