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

APPETIZERS

HIRAMASA - ABRICOT | 35 

gin and citrus cured hiramasa, apricot, verbena, radishes, toasted oat 

RAVIOLI DE HOMARD | 39

lobster raviolis, fennel confit, preserved lemon, bisque emulsion

ST JACQUES – MEUNIÈRE * | 36 

pan seared scallops, potato and fennel "écrasé", grapefruit, capers, sauce au poivre vert 

MAIN

CANARD AUX MONTMORENCY| 67 

roasted duck breast, confit leg ravioli, cured foie gras shavings, red cherries, kohlrabi sauce montmorency 

TRUITE AU CHABLIS | 58 

grilled sea trout, coffee rub, clam “gratinée”, purple barley, chablis clam sauce 

FILET DE PORC- CRÈCY | 62 

seared berkshire pork loin, braised shoulder “piggy cromesquis”, nebula carrot, buckwheat spaetzle, sauce crécy

APPETIZERS

TIÈLLE SÉTOISE TARTE

braised octopus and squid pie, basil, bell pepper coulis, spinach cream

SALADE NIÇOISE

sweet gem lettuce, white anchovies, confit tuna, butterball potato, cherry tomato, haricot vert, soft boiled egg, saffron aioli

MAIN

DORADE MÉDITERRANÉENNE 

baked filet of dorade, patty pan squash, zucchini, fennel cream, kalamata olives, sauce vierge

SIDES | $16

parmesan pommes frites 

twice baked potato 

pommes dauphine 

roasted baby carrots - tahini dressing 

asparagus – mousseline sauce 

creamy spinach casserole 

haricots verts – amandine