The Food

The continual beauty of our food and presentation lies in the culture of creativity our restaurant concept allows. We are not an a la carte restaurant and do not have to make the same dish look the same way, night after night.

 

Your menu will be designed after a consultation with our Culinary Brigade and can be as personalized or traditional, as adventurous or reserved, and as many courses as you'd like!

Kumamoto Oysters & Caviar Tasting
Champagne Intermezzo & Copper Cotton
Assorted Truffles
Tart Tatin, Foie Gras & Blue Chee
Frog Leg Soup en Croute
Veal Tenderloin & Artichokes
Steer Tenderloin in Bacon Halo
Smoked Salmon Calla Lily
Tete de Veau
Salad Lyonaise
Potato & Praline Bacon Hors d'Oeuvre
Passed Appetizers
Frozen Beet Orb & Watercress Salad
Cured Salmon
Fig & Foie Gras Stuffed Quail
Pied de Cochon
Beef Tenderloin & Marrow
Charcuterie
Chocolate Palette of Macaroons
Apple Terrine of Foie Gras
Cheese Plate
Duo of Lobster Tails
Trio of Truffled Veal Blanquette
Lobster Stuffed Monkfish
Cucumber & Mint Sorbet
Heirloom Tomato Caprese
Chocolate Timbale with Passion Fruit
Blood Orange Crème Brule
Rhubarb & Fennel Tagliatelle Pasta
Pheasant Ballotine
Lobster Ravioli
Crayfish Bisque
Foie Gras & Mango Gelee Terrine
Tournedos Rossini
Duet of Rabbit Chop & Confit
Chicken Galantine & Celery Potatoes
King Crab Salads