Appetizers

FRISEE SALAD ~ Shallot vinaigrette, fresh herbs, Roquefort & walnut

ESCARGOTS A LA BOURGUIGNONE ~ White wine, garlic, parsley, pickled shallots served on toast

STEAK TARTARE ~ Hand cut with cornichons, house pickles & crostini

CHICKEN LIVER MOUSSE ~ Berry gelee & crostini

BEET VELOUTE ~ Charred radicchio & creme fraiche

Entrees

ENTRECOTE FRITES ~ Grilled 10 oz. rib-eye, foie gras butter, frites & truffle aioli ~ 64

SEARED LAMB CHOPS ~ Ratatouille, confir new potato, arugula & crispy shallots ~ 58

WILD BOAR BELLY CONFIT ~ Potato & parsnip mash, endive, fennel, apple, sour cherry gastrique ~ 55

COQ AU VIN ~ Braised leg, yam puree, wild mushroom, carrot, pea shoots & red wine reduction ~ 53

PAN ROASTED ICELANDIC COD ~ Roasted beets with artisan greens, mint, walnut & house made ricotta ~ 56

WILD MUSHROOM PITHIVIER ~ Mixed mushrooms in puff pastry, fennel & arugula salad, herb emulsion ~ 53

Desserts

BEIGNETS ~ Creme anglaise & caramel

LEMON TART ~ Berry coulis

CHOCOLATE & WALNUT TORTE ~ Salted caramel

CHOCOLATE POT AU CREME ~ Chantilly cream

CREME BRULEE