STEAK TARTARE
traditional accoutrements

COCKTAIL DE CREVETTES gf, df
shrimp cocktail, tartare sauce

GASPACHO VERT v, gf
cucumber, green tomato, marcona almonds

HERITAGE CHICKEN gf
zucchini, chanterelle mushrooms, foie gras lardon farci, jus

YELLOWFIN TUNA
asparagus, blistered tomatoes, sauce vierge

GRILLED PRIME HANGER
pomme purée, glazed carrots, red wine shallot jam

RAVIOLI AUX HERBES DU JARDIN v
confit tomato, artichokes, parmigiano espuma

POPCORN CARAMEL SUNDAE

PEACH & RASPBERRY VACHERIN
earl grey meringue, lemongrass cream

FONDANT AU CHOCOLAT
coffee ice cream, dulce de leche

Six-courses, available from 5:30pm to 9pm
$160 per person excluding tax & gratuity
additional wine pairing available at $85 or $135 please allow up to 2.5 hours for this experience

TERRE

GAZPACHO VERDE v | 24.
cucumber, green tomato, marcona almond

SALADE D’AVOCAT | 26.
green goddess, grilled avocado, pistachio, gem lettuce, orange

TOMATE ET BURRATA | 28.
heirloom tomatoes, arugula pesto, watercress

TORCHON DE FOIE GRAS | 40.
raspberry, charcoal brioche

CHORIZO ESPAGNOLE gf | 29.
peperonata, patatas bravas, paprika aioli

STEAK TARTARE | 31.
traditional accoutrements

CHARCUTERIE | 34.
selection of house made pâtés and cured meats

MER

HUITRES gf df | 36. | 42.
half dozen, east coast | west coast

TARTARE DE THON gf df | 33.
hand cut yellowfin tuna, cucumber, aleppo socca

CARPACCIO DE POULPE gf | 35.
chilled octopus, blood orange, charred jalapeño crema

COCKTAIL DE CREVETTES gf df | 29.
shrimp cocktail, tartare sauce

DB SMOKED SALMON | 29.
multigrain bread, crème fraîche

TERRE

RAVIOLI AUX HERBES DU JARDIN v | 33. | 46.
confit tomato, artichokes, parmigiano espuma

HERITAGE CHICKEN gf | 48.
zucchini, chanterelle mushrooms, foie gras lardon farci, jus

CANARD GLACÉ gf | 63.
peach-fennel compote, romano beans, rosé gastrique

DUO DE BŒUF | 84.
new york strip, short rib ravioli, trumpet royale, bordelaise

MER

MOULES FRITES | 39.
white wine, shallots, fine herbs, crème fraîche

COQUILLES SAINT-JACQUES | 56.
pan seared scallops, corn, tomato

VIVANEAU ROUGE AU CURRY VERT | 51.
red snapper, tempura shrimp, avocado chutney

SOLE MEUNIÈRE gf | 68. | 108.
choice of side

DANIEL’S "LOUP EN PAUPIETTE" gf | 52.
potato crusted bass, leek, sauce meurette

POMMES FRITES | 16.

POMMES PURÉE | 14.

PETITE SALADE | 13.

HARICOTS VERTS | 15.

CHAMPIGNONS RÔTIS | 17.

BROCCOLINI À L’AIL ET AU CHILI | 16.

ÉPINARDS "SUPER GREEN" | 15.

CAVIAR SELECTION | mp.
traditional accoutrements, buckwheat blinis

PLATEAU ROYAL | 198.
shrimp 10, east coast oysters 5, west coast oysters 5, whole lobster, tuna tartare, king crab leg 1

PLATEAU DE FRUITS DE MER | 105.
shrimp 6, east coast oysters 6, lobster salad, tuna tartare

*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illnesses Indicates raw or undercooked food preparation

V — vegetarian, GF—gluten free, DF—dairy free