INSPIRED BY THE CLASSICS OF FRENCH CUISINE, OUR MENU OFFERS A RICHLY TRANSPORTIVE EXPERIENCE GROUNDED IN THE FINEST SEASONAL INGREDIENTS AND MASTERFUL TECHNIQUE

LE HOMARD EN BARIGOULE PROVENÇALE*

poached Maine lobster, barigoule artichokes, celery, crispy potato tuile, rouille sauce

HIRAMASA DES JARDINS D’ABRICOT*

gin and citrus cured hiramasa, apricot, verbena, radishes, toasted oats

FOIE GRAS AU PARFUM D’ARMAGNAC

foie gras terrine, honeycrisp apple, hazelnuts, hibiscus & rose

VELOUTÉ FORESTIER

mushroom velouté, spinach royale, king trumpet, pickled chanterelles, green bread tuile

TARTE DE CAROTTES AUX ÉPICES VADOUVAN

curried rainbow carrots, shallot compote, Pecorino Romano sablé

OMBLE CHEVALIER, INFUSION D’ORIENT

fig-leaf-wrapped arctic char, roasted fig, celery root, Minnesota wild rice emulsion saffron-honey gastrique

BAR EN PAUPIETTE SAUCE MEURETTE

black sea bass wrapped in crispy potato, leek fondue, red wine sauce

DORADE ROYALE AUX SAVEURS DU MIDI

baked filet of dorade, patty pan squash, zucchini, fennel cream, kalamata olives sauce vierge

VOLAILLE DES BOIS À L’ESTRAGON

roasted sasso chicken breast, beluga lentils, fingerling potatoes, maitakes, chanterelles tarragon sauce

CANARD SAUCE MONTMORENCY*

roasted duck breast, confit leg ravioli, cured foie gras shavings, red cherries, kohlrabi sauce montmorency

SYMPHONIE DE BŒUF, ENTRE TERRE ET BRASSAGE*

braised black angus short rib & NY strip, pommes anna, melilot sauce « beer carbonnade »