Restaurant Week
Jan 21st - Feb 3rd
(excluding Sundays & Mondays)

3 Courses $45

Rest Week Top

Velouté de potiron

Butternut squash soup, mushrooms, bacon, hazelnuts, crème fraiche

Escargots à la Bourguignonne

Six Burgundy snails, garlic herb butter, croutons

Oeuf du pêcheur

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

Mousse au foie gras

Foie gras mousse, brioche toast, quince compote

Salade d'endive à la poire

Endives, fennel, walnuts, blue cheese, pears, walnut vinaigrette

Les Entrées

Truite meunière

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

Quenelles natures

Comté cheese dumplings, mushroom sauce, frisée

Coq au vin

Red wine-braised chicken, fingerling potatoes, bacon, mushrooms, pearl onions

Steak au poivre

Faux filet steak, cognac peppercorn sauce, pommes purée, fava beans

Pavé de saumon

Pan-seared salmon, beurre blanc, pommes Anna, sautéed spinach

Mille Feuille aux framboises

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

Pot de crème

Caramel pudding, cat's tounge cookies, crème Chantilly

Tarte au citron

Lemon tart, cassis sorbet

Assiette des sorbets

Raspberry & mango