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

VELOUTÉ D‘OIGNON NOUVEAU

spring oignon soup, goat cheese, panna cotta, red onion chutney, crispy tuile

PÂTÉ CROÛTE

pork and foie gras terrine in pastry crust, raisin, mustard condiment, tender greens

SALADE DE PRINTEMPS

asparagus, artichokes, radishes, peas, gem lettuce, burrata spread, tahini pistachio dressing

PORK SCHNITZEL

breaded pork loin, lemon-arugula gribiche, broccolini, pickled cucumber, bacon mustard sauce

DAURADE MÉDITERRANÉENNE

zucchini duo, green chickpea, ricotta gnocchi, basil pistou, vadouvan curry emulsion

RISOTTO AUX PETITS POIS

english pea risotto, soft boiled egg, lemon ricotta, radish, onion & hazelnut crumble

TARTE DU JOUR 

Chef’s daily inspiration 

PARIS-BREST NOISETTE & CHOCOLAT

hazelnut chocolate whipped ganache, praline mousseline

DÉGUSTATION DE FROMAGES

chef's selection of 3 cheeses

Supp $8.00