Le Diplomate menu — United States

Monday's daily special is a whole sea bream baked in parchment paper with herbs and vegetables.

This Tuesday special features creamy Italian-style rice cooked with tender pieces of lobster.

Wednesday's daily special is a traditional roasted pork dish.

Thursday's special is a savory chicken pastry baked in a light, flaky crust.

A traditional Provençal fish stew served with a variety of fresh seafood in a flavorful, herb-infused broth.

A roasted rack of lamb served as the featured daily special.

This traditional French dish features chicken braised in a creamy Riesling wine sauce, typically served with mushrooms and onions.

These are fresh, earthy Black Burgundy truffles served as a gourmet delicacy.

A curated selection of artisanal cheeses served with traditional accompaniments.

A chilled selection of fresh seafood designed to be shared by one to three people.

A large, shared platter of assorted fresh seafood designed to serve four to six people.

Half of a fresh, chilled lobster served cold.

Finely diced raw salmon seasoned and served chilled.

Chilled, large pieces of fresh crab meat served with a side of dipping sauce.

Thinly sliced raw scallops served chilled, typically seasoned with citrus, oil, and fresh herbs.

Chilled shrimp served with a tangy tomato-based dipping sauce.

A selection of six fresh oysters served chilled.

Six fresh, raw top neck clams served on the half shell.

This 30-gram serving of Royal Baika caviar is accompanied by traditional garnishes.

A fresh, mild cheese served with honeycomb, hazelnuts, and fresh mint.

A classic appetizer of finely hand-chopped raw beef seasoned with capers and topped with a raw quail egg.

A chilled soup made from local tomatoes and red onion, served with crunchy croutons.

Thinly sliced raw tuna served with a light leek-based vinaigrette.

These delicate pasta pillows are filled with creamy ricotta cheese and served in a light sauce of plum tomatoes and fresh basil.

This appetizer features cavatelli pasta baked with Gruyère cheese and topped with a crispy thyme-infused breadcrumb crust.

Crispy fried artichoke hearts served with a side of garlic-infused mayonnaise and fresh lemon.

A selection of cured meats served with a crisp gem lettuce salad, tangy mustard vinaigrette, and pickled gherkins.

Fresh spring asparagus served with chopped egg, toasted hazelnuts, and a light leek vinaigrette.

These are light, airy baked cheese puffs made with Gruyère and finished with a touch of sea salt.

Tender snails baked in a savory garlic and parsley butter, served with a baguette for dipping.

A savory pastry tart topped with pioppino mushrooms, truffle-infused pecorino cheese, and fresh chives.

A rich onion soup topped with a toasted bread slice and melted Gruyère cheese, finished with a splash of sherry.

A rustic country-style pork pâté served with pistachios, pickled cipollini onions, and cassis mustard.

Thinly sliced ham served with tangy pickles, nutty browned butter, and a crusty baguette.

A fresh green salad featuring crisp green beans and sliced radishes, tossed in a red wine vinaigrette.

A warm salad featuring shrimp served with a lemon butter sauce and fresh avocado.

A fresh ball of creamy Italian cheese served with heirloom tomatoes and pickled red onions.

Grilled branzino served with a savory olive tapenade, roasted peppers, and large white beans.

A half roast chicken served with creamy mashed potatoes and a savory chicken reduction.

Wide, flat pasta ribbons served with tender rabbit in a light sauce of Riesling wine and tomatoes.

Steamed mussels prepared in a white wine and herb broth, served with a side of crispy French fries and mayonnaise.

A cheeseburger served with a side of french fries.

Roasted salmon served with a fresh tomato and herb sauce, accompanied by baby zucchini.

A tender steak served with herb-infused butter and crispy French fries.

A New York strip steak crusted with black pepper, served with garlic spinach and a rich cognac-based sauce.

Pan-seared trout topped with toasted almonds and lemon brown butter, served with a side of green beans.

Spaghetti served with shaved Périgord truffles and Parmesan cheese.

A classic French beef stew slow-cooked in a rich red wine sauce with cremini mushrooms and savory bacon pieces.

Slow-cooked duck leg served with frisée salad, smashed potatoes, and a savory duck reduction.

Pan-seared black bass served with creamy mashed potatoes, capers, and a lemon butter sauce.

A thin, tender slice of veal served with wild ramps, chanterelles, and a creamy mushroom sauce.

A fluffy omelette made with farm-fresh eggs, melted Gruyère cheese, and a blend of fresh herbs.

Slow-cooked lamb shank served with couscous, a citrus-infused yogurt, and a spicy harissa vinaigrette.

Crispy, golden-fried potato strips served as a side dish.

These are thin, tender French green beans, typically lightly sautéed or steamed.

Creamy, smooth mashed potatoes prepared with butter.

Fresh spinach sautéed with minced garlic.

A rich vanilla custard topped with a layer of caramelized sugar, served with a warm madeleine cake.

A rich, smooth milk chocolate custard topped with lightly sweetened whipped cream.

A crisp almond pastry shell filled with tangy passion fruit curd and topped with lightly sweetened whipped cream.

A sponge cake soaked in Armagnac brandy, served with whipped cream and a prune compote.

A classic French dessert featuring layers of vanilla and strawberry ice cream, crisp meringue, whipped cream, and fresh strawberries.

Cream puffs filled with vanilla ice cream and banana, topped with praline and bittersweet chocolate sauce.

A selection of handcrafted frozen desserts, including fruit-based sorbets and creamy ice creams.