Dinner Service

Hors D’Oeuvre

FROMAGE + CHARCUTERIE PLATE    28
chef’s selection of two cheeses and two cured meats,
nuts, fruit, sour cherry mustard, raisin-walnut crostini

SURF N’ TURF SKEWERS    28
grilled filet + shrimp, béarnaise, arugula, blue cheese

MOULES    25
p.e.i. mussels, saffron, cherry tomatoes, crostini

AHI TUNA TARTARE    27
avocado, ponzu, chili oil, cucumber, radish, gyoza chips

PORK BELLY    18
coriander-picked apples, frisée, maple-sherry vinegar glaze

OCTOPUS    26
vaudovan, fennel citrus salad, campari tomatoes, crème fraîche

BAKED BRIE    15
fennel apple pecan slaw, mâche, wholegrain mustard aioli

FRENCH ONION SOUP    17
brioche crostini, gruyère cheese

Salade De Marche

BABY BEET 20
arugula, endive, candied hazelnuts, blue cheese, banyuls vinaigrette

CAESAR 20
romaine, artichoke, hearts of palm, parmesan, tomatoes, crouton dust
+ Chicken 8    +Shrimp 9    +Salmon 10

LITTLE GEM LETTUCES 18
avocado, radish, goat cheese, fine herbes vinaigrette

Plat Principal

FILET MIGNON AU POIVRE  55
golden potatoes - goat cheese puree, asparagus, salsify, cipollini confit

LOUP DE MER 37
little neck clams, thumbelina carrots, fennel, chili garlic bourride

STEAK FRITES  40 
flat iron, maître d’ butter, bordelaise, truffle cheese fries

RIBEYE 54 
forked golden potatoes, haricot verts, sauce au poivre

CHILEAN SEABASS  48 
creamy risotto, baby carrots, maitake mushrooms, fennel, lemon-caper beurre blanc

BOEUF BORDELAISE  41
braised short rib, roasted garlic - potato puree, rainbow beets, pearl onions

PAN ROASTED SALMON  40
smoked eggplant puree, vegetables Provençal, artichoke chips

CHICKEN SUPREME  39
creamy truffle polenta, broccolini, jus de poulet

BOUILLABAISSE  40
fruits de mer, linguisa sausage, seasonal vegetables, saffron shellfish broth

LITTLE BUNNY FROU FROU  31 
ravioli of rabbit, heirloom carrots, parsnip-brioche crumble, salami

GNOCCHI PESTO  28
pine nuts, basil,  crème fraiche, market squash
+ Chicken 8    + Shrimp 9    + Salmon 10

PLATE PROVENCAL  27 
red quinoa, asparagus, broccolini, heirloom beets, eggplant puree, frisee

Les Petits Plus

a little something extra

Brussels Sprouts 15 -  bacon, parmesan, sherry vinaigrette           

Wild Mushroom Risotto 14 – parmesan and mascarpone cheese

Perch Truffle Cheese Fries 14 – white cheddar, pecorino

Bacon Mac & Cheese 16 – black truffle béchamel, bacon lardons

Cauliflower 15 – almonds, vaudovan, citrus aioli, brown butter

Desserts

ORANGE CARDAMOM CRÈME BRÛLÉE
shortbread cookies 

CHOCOLATE POT DE CRÈME 
valrhona chocolate custard, seasonal berries, fleur de sel

WHITE CHOCOLATE BREAD PUDDING
bourbon caramel glaze 

CHEFS SELECTION
of gelato + sorbet

SEASONAL BERRIES
with whipped vanilla cream