Restaurant Menu

Daily selection of a half-dozen oysters, mignonette

Prawns, avocado, grapefruit, romaine

Roasted beets, cider vinegar, horseradish cream, dill

Leeks, green peppercorn-poached pears, truffle vinaigrette

Endives, gruyère, apple, lardons, walnuts

Beef terrine, Muscat gelée, horseradish cream, haricots verts

Pasture raised eggs, mayonnaise, lettuce, radish

Beef tartare, raw yolk, capers, gaufrettes

Pan-seared foie, Tokyo turnips, espelette

Frog legs, garlic-parsley butter

Beef broth, caramelized onions, cognac, gruyère, sourdough

Snails, garlic-parsley butter, toasted baguette

Cod petals, brown butter bread crumbs, pomme purée, alliums

Roasted tail, pineapple, turmeric-ginger cream

Dover sole, brown butter, lemon

Confit duck leg, caraflex cabbage, bitter orange

Chicken with sauerkraut, paprika, sour cream

Orecchiette, basil, garlic, tomato, olive oil

Orecchiette, ham, truffle, crème fraîche

Ground beef, poached egg, sautéed potatoes

Roasted chicken, jus, grande laitue

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Grilled, sauce verte, sheep yogurt, lemon marmalade

Turbot is a flatfish with a fine, delicate texture, available grilled or steamed.

Fresh salmon prepared to your preference: grilled or steamed.

A tender beef fillet prepared to your preference, either grilled or pan-seared.

A tender and flavorful cut of beef, prepared either grilled or pan-seared to your preference.

A rib eye steak prepared to your preference, either grilled or pan-seared.

Crispy, deep-fried potato strips.

Creamy, smooth mashed potatoes.

Thinly sliced potatoes baked in a rich, creamy sauce.

Fresh spinach quickly pan-sautéed until tender.

Tender green beans served as a side dish.

A fresh salad made with seasonal green vegetables.

A large serving of fresh lettuce leaves.

A light and airy baked dish made with a blend of five cheeses.