Restaurant Week
September 12th - 24th

 

Vichyssoise

Chilled potato and leek soup, parsley oil, croutons, leek hay

 

Escargots à la Bourguignonne

Burgundy snails, garlic herb butter, croutons

 

Terrine de foie gras

House made foie gras terrine, brioche, apricot-Madeira purée, pickled blueberries, pine nuts, frisèe

 

Œuf du pêcheur

Fisherman’s style poached egg, toast, mussels, tarragon cream

 

Salade de tomates

Heirloom cherry tomatoes, peach, plum, banyuls vinaigrette, basil, smoked ricotta

Les Entrées

Les Plats

Lapin rôti à la moutarde

Mustard-braised rabbit, house-made tagliatelle, rabbit jus

 

Truite meunière

Miller-style trout, haricots verts, fingerling potatoes, toasted almonds, lemon brown butter

 

Tarte aux ratatouilles

Ratatouille tart, goat cheese, balsamic-port reduction, fennel pollen, petite salad, roasted tomato vinaigrette

 

Porc Farci

Pork loin stuffed with apricot, cherries and raisins; pommes paillason, roasted rapini, Calvados sauce

 

Poulet röti

Pan seared-half chicken, eggplant, squash, red pepper-tomato sauce, Niçoise olives, Espelette pepper

Dessert

Mille Feuille aux framboises

Caramelized puff pastry, vanilla pastry cream, raspberries, raspberry sauce

 

Crème Brûlée

Lavender scented custard, caramelized sugar, blueberries, walnut-rosemary crumble

 

Terrine au chocolate

Chocolate terrine, hazelnut praline, cacao powder, brandied cherry sauce, cherries, crème Chantilly

 

Glaces et sorbets

Daily selection of house-made ice creams and sorbets