Our menu celebrates the finest seasonal ingredients, transformed into exquisite dishes that embody the heart of French tradition.
THREE COURSE 50.
Served in 50 minutes
APPETIZERS
Grilled Lebanese Cucumber
Shallots, Tarragon, Confit Egg Yolk
Chilled White Asparagus Soup
Almond
Flounder Crudo +5.
Avocado Cream, Leche de Tigre with Cilantro
MAIN COURSES
Pork Tenderloin
French Peas, Beer-Stirred Pork Jus
Catch of the Day
Bok Choy, Shitake, Red Curry Fish Broth
Mezze Maniche
Octopus Stew, Roasted Peppers, Taggiasche Olives
Chuck Steak +6.
Potato Croquette, King Mushroom, Spinach with Confit Garlic, Pepper Sauce
Roasted Zucchini from ˝des Quatre Temps Farm˝
Saffron, Chickpea Fries, Caramelized Onion Jus
DESSERTS
Iced Rhubarb Pie
Almond, Mascarpone with Tonka Bean, Rhubarb Jelly
Homemade Ice Cream or Sorbet (1 Scoop)
Delicacies
À LA CARTE
APPETIZERS
Selection of Charcuterie 36.
Condiments
Chilled Pea Soup 22.
Snow Crab, Grapefruit
Mixed Green Salad 19.
Avocado, Raw Vegetables, Mix of Nuts (extra chicken +12.)
Burrata 22.
Asparagus, Basil and Wild Garlic Pesto
Escargots and Mushrooms Duxelle Casserole 24.
Garlic Butter, Breadcrumbs, Toasted Bread
Salmon Tartare 28. | 42.
Avocado, Yuzu Vinaigrette
À LA CARTE
MAIN COURSES
Risotto 38.
Spring Vegetables, Parmesan Shavings
Organic Salmon 52.
Chickpea Fries, Zucchini, Sundried Tomato ‘’Sauce Vierge’’
Pan-Fried Scallop 54.
French Peas, Poultry Sauce
Roasted Chicken Supreme 42.
Potato Croquette, King Mushroom, Sherry Vinegar Jus
Prince Edward Island Beef Tenderloin 78.
Fries, Pepper Sauce
Homemade Burger 42.
Onion Chutney, Arugula, Smoked Pork Belly, Douanier Cheese, Served with Fries or Salad
