Obélix menu — United States

Six fresh oysters served with a bright tomato-based vinaigrette and a wedge of lemon.

Chilled shrimp served with a zesty horseradish cocktail sauce and a wedge of lemon.

Thinly sliced raw bluefin tuna served with heirloom tomatoes, watermelon, finger lime, dashi gelée, chili, and basil.

A fresh salad of crisp gem lettuce and heirloom tomatoes, topped with radish, creamy goat cheese, and a savory brown butter breadcrumb dressing.

This appetizer features finely chopped raw filet mignon topped with Osetra caviar, served with a savory onion sauce, egg yolk jam, and toasted sourdough bread.

Tender snails baked in a savory garlic and parsley butter sauce.

This appetizer features a savory wild boar and duck pâté baked in a buttery pastry crust, served with pho-infused aspic, green curry aioli, pickled vegetables, and a fresh green papaya salad.

Grilled and crispy squid served with a spicy spreadable sausage vinaigrette, crispy potatoes, Meyer lemon aioli, and a fresh herb sauce.

A classic French onion soup made with a savory beef broth, topped with toasted croutons and melted Swiss cheese.

This appetizer features a trio of Kaluga, smoked trout, and Osetra caviar served with a savory egg yolk cream, salt and vinegar chips, and toasted brioche bread.

A delicate French almond cookie filled with savory duck liver mousse and sweet date jam.

Seared foie gras served over crispy rice with bluefin tuna, Japanese mustard, and pickled plum.

Seared foie gras served on a corn tortilla with spicy salsa macha, pineapple onion jam, and grilled pineapple.

A duck and foie gras sausage dipped in cornmeal batter, served with foie gras mousse, pickled cherries, pickled mustard seeds, and a cherry fruit condiment.

This chilled Hudson Valley foie gras is served with a blackcurrant glaze, fresh currants, roasted pistachio butter, puffed grains, and a soft milk bun.

This classic French salad features frisée and escarole greens topped with tender duck confit, a rich duck egg, and crunchy croutons toasted in duck fat.

This dish features dry-aged Rohan duck breast served with a savory duck sausage, seasonal vegetables, and a sweet-and-tangy peach tea glaze.

Pan-roasted Dover sole served with fresh grapes, a classic white wine and cream sauce, and a garnish of fresh herbs.

This dish features a variety of tender lamb cuts served with couscous, root vegetables, pomegranate, and poached apricots.

This dish features a tender filet mignon wrapped in mushroom duxelles, prosciutto, and a delicate crêpe, all encased in golden puff pastry and served with French fries, roasted broccolini, and two classic sauces.

A savory vegetable tart featuring eggplant, zucchini, bell peppers, and rainbow chard with tangy goat cheese, baked in a buttery pastry crust and served with tomato sauce.

Roasted chicken breast served with a layered potato cake, a stuffed tomato, sautéed kale, and a savory sauce.

Seared Hokkaido scallops served with sweet corn, chanterelle mushrooms, and black truffle in a creamy corn sauce.

A 14-ounce USDA Prime ribeye steak served with French fries and a peppercorn sauce.

Crispy fried potatoes served with a side of creamy garlic-flavored mayonnaise.

Roasted broccolini served with a creamy tomato-based béarnaise sauce and topped with sweet, toasted milk crumbles.

Baked macaroni topped with melted raclette cheese and a crunchy, caramelized milk crumb topping.

Roasted carrots served with a mild French-inspired curry spice, tangy lemon yogurt, crunchy Marcona almonds, and fresh pomegranate seeds.

A selection of roasted mushrooms served with a savory garlic-anchovy sauce, a nutty herb pesto, balsamic glaze, and a crispy breadcrumb topping.