A refined French menu rooted in classic technique and shaped by the finest ingredients of the season

IMPERIAL OSSETRA CAVIAR 30g | $190

potato blinis, crème fraîche, egg

MARKET OYSTERS

half dozen | $30

dozen | $56

cocktail sauce, mignonette

BLACK TRUFFLE

Supplement | Market Price

SUNCHOKE VELOUTÉ

shiitake mushrooms, hazelnuts, sunchoke tuile

VADOUVAN CARROT TART

curried rainbow carrots, shallot compote, Pecorino Romano sablé

LOBSTER SALAD

little gem, beets, lobster aioli

Supplement | $15

HAMACHI CRUDO

persimmon, amaranth, calamansi

FOIE GRAS TERRINE 

pears, cardamom, Armagnac gelée, brioche

THANKSGIVING TURKEY

turkey ballotine, sweet potato pavé, spinach subric, cranberry sauce

SCALLOPS & CAULIFLOWER*

seared Hokkaido scallops, cauliflower, quinoa, coconut curry sauce

ARCTIC CHAR

Kalibos cabbage, freekeh, smoked trout roe, beurre blanc

SQUASH RISOTTO

butternut squash, stracciatella, sage, Parmesan

BRAISED WAGYU FLATIRON

celeriac, roasted shallot, bordelaise, gremolata

POMMES FRITES

ROASTED BABY CARROTS

CREAMY SPINACH CASSEROLE

HARICOTS VERTS AMANDINE

BRUSSELS SPROUTS AND BACON

POMMES PURÉE

TARTE TATIN

Calvados-roasted apples, puff pastry, smoked vanilla bean ice cream

PEAR GALETTE

pine nut pâte sucrée, almond cream, pear butter, Bethmale chèvre, wild thyme flower ice cream

PUMPKIN CRÈME BRÛLÉE 

maple financier, pumpkinseed ice cream, opaline tuile, orange Armagnac gel

MOLTEN CHOCOLATE CAKE 

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

CHEESE TASTING

Moses Sleeper, Willoughby, Tête de Moine, Fourme d’Ambert, Chèvre d’Argental