Menu (à la carte)

The Menu Changes Daily. The Quality Never Does. Our chef crafts each day’s menu around the freshest local produce available.

Appetizer

Main Course

Dessert

Appetizer

Asparagus with crab

A classic culinary pairing that balances the rich sweetness of crab with the earthy, bright snap of fresh asparagus.

$

White Asparagus

the same plant as green asparagus, but it is grown completely buried under dirt and deprived of sunlight. This lack of light prevents photosynthesis, resulting in tender, ivory-colored stalks with a milder, more delicate flavor.

$

Burgundy Snails

A classic French delicacy featuring Helix pomatia snails served in their shells with a rich garlic, parsley, and shallot butter sauce.

$ 16

Camembert roti with honey

French appetizer made by baking a whole wheel of Camembert topped with honey

$

Ceviche

It’s mixed with ingredients like onions, cilantro, chili peppers, tomatoes, and avocado, and served cold as an appetizer.

(Sea bass, Red snapper, Halibut, Wild Pacific rockfish, Corvina, Doado, Escolar, Mahi-mahi, Shrimp, Scallops)

$

Charcuterie platter

Artistic arrangement of cured meats, cheeses, crackers, fruits, nuts, and spreads on a platter.

$

Mango, avocado, prawn with salad

The sweet mango balances the rich avocado, while a zesty lime dressing cuts through both to tie the dish together.

$

Cheese Platter

A balanced cheese platter by pairing 3-4 cheeses of varying textures (hard, soft, blue).

$

Foie gras

Made from the fattened liver of a duck or goose, known for its rich, buttery texture and nutty flavor.

$

French fish soup

A rich, aromatic seafood stew featuring Mediterranean fish, shellfish, vegetables (tomatoes, fennel, leeks), saffron, and olive oil.

$

French onion soup

Caramelized onions in a rich beef broth, topped with a toasted bread crouton and melted cheese and then broiled until bubbly.

$

Oysters

$

Salmon Gravlax

Gravlax is a dish of raw salmon cured in a salt, sugar, and dill mixture

$

Smoked Salmon

Salmon that has been cured and then smoked, resulting in a rich, savory flavor and flaky texture.

$

Salmon tartare

Fresh sushi-grade salmon, finely diced and lightly dressed with citrus, herbs, and olive oil. Served chilled.

$

Tuna Tartare

Fresh sushi-grade tuna, finely diced and lightly dressed with citrus, herbs, and olive oil. Served chilled.

$

Sesame Crusted Tuna Tataki

Tuna that is briefly seared over high heat, leaving the center raw, then sliced thinly.

$

Velouté of the day

A chef’s daily soup that uses this silky, velvety sauce as its creamy foundation.

• Green peas with burrata, Water cress, White carrot, Gazpacho, Butternut, Pumpkin, Cauliflower

$

Salade niçoise

Tomatoes, hard-boiled eggs, Niçoise olives, and tuna, dressed with vinaigrette.

$

Shopska salad

Diced tomatoes, cucumbers, onions, and peppers, topped with a generous grating of feta cheese and dressed with olive oil.

$

Cobb salad

Chopped lettuce, tomato, bacon, chicken, hard-boiled eggs, avocado, and blue cheese, served with vinaigrette.

$

Panzanella Salad

Crouton, tomatoes, red onions, cucumber, basil and vinaigrette dressing.

$

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Main Course

Steak tartare

Finely chopped or minced raw, high-quality beef, mixed with seasonings like capers, onions, mustard, and Worcestershire sauce topped with a raw egg yolk.

$

Rib eye steak

a flavorful, tender cut of beef from the rib section, known for its rich marbling (intramuscular fat) that melts during cooking, creating a buttery texture and bold flavor.

$

Beef bourguignon

A stew featuring beef chuck slow-cooked in Burgundy red wine with bacon, pearl onions, carrots, and mushrooms.

$

Blanquette de veau

A classic French stew featuring tender veal, mushrooms, and pearl onions in a rich, creamy white sauce.

$

Paleron de bœuf

A flavorful, well-marbled cut from the cow’s shoulder. Because it contains a distinct line of connective tissue, it is perfect for long, slow braises, stews being cut into tender individual steaks.

$

Chateaubriand

Thick, center-cut portion of beef tenderloin, known for being exceptionally tender. Grilled serve with sauce Béarnaise.

$

Sweetbread

The thymus and pancreas glands from beef and are considered a delicacy with a rich, creamy texture and mild, slightly sweet flavor. (not actual bread)

$

Veal kidneys

delicate texture and rich flavor, prepared by flambéing and served with rich, savory sauces like mustard, cream, or Bordelaise.

$

Vealliver (foie de veau)

Premium, highly prized cut of offal known for its pale color, delicate flavor, and incredibly tender, velvety texture.

$

Farce de volaille

stuffed chicken quater poultry dishes.

$

Duck leg confit

Duck legs slow-cooked in their own fat after being cured in salt and seasonings, resulting in incredibly tender.

$

Magret de canard (Duck breast)

The breast meat of a Moulard duck fattened for foie gras.

$

Lamb shank

The meat is tough and full of rich, collagen-rich connective tissue. To achieve the ultimate fall-off-the-bone, melt-in-your-mouth tenderness.

$

Mustard Rabbit

Rabbit pieces seared in butter and bacon fat, smothered in a rich, velvety sauce made of Dijon mustard, white wine, shallots, and heavy cream or crème fraîche.

$

Risotto with prawn

$

Octopus

$

Stingray

Uniquely textured, flavorful seafood.

$

Grilled salmon

$

Tuna

$

Flounder

$

Halibut

$

Monkfish

$

Bass

$

Swordfish

$

Scallop

$

Live lobster

$

Dessert

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