
Restaurant Week
January 15th - 28th
Velouté de poireaux aux noisette
Leek and hazelnut soup, crispy sage, praline, chives
Escargots à la Bourguignonne
Burgundy snails, garlic herb butter, croutons
Salade Landaise
Duck confit, foie gras terrine, walnuts, chicory
Tartare de bœuf
Ribeye, smoked bone marrow, cured egg, toast
Asperges blanches maltaise d'orange sanguine
White asparagus, frisée, 6-minute egg, sauce Maltaise
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
Blanquette de Champignons
Braised wild mushrooms, sauce a la crème, carrots, pearl onions, rice pilaf
Volaille à la truffe rôtie
Pan seared chicken breast, truffle farce, pommes purée, braised leeks, leek jus
Jarret d'Agneau
Red wine-braised lamb shank, sunchoke creamed spinach, lardons, natural lamb jus
Dessert
Mille Feuille aux framboises
Caramelized puff pastry, vanilla pastry cream, raspberries, raspberry sauce
Pot de crème
Caramel custard, cat's tounge cookies, crème Chantilly
Mousse au chocolate
Chocolate mousse, chocolate crumbles, praline, brandied cherries
Glaces et sorbets
Daily selection of house-made ice creams and sorbets