Food Menu

Warm and crispy phyllo dough, reblochon cheese, baby greens, lemon vinaigrette.

Charcuterie board: cold cuts, olive country bread and garnitures.

Bibb lettuce, endive salad, tangerine, toasted walnuts, pickled shallots, radishes, gorgonzola, basil-grapefruit vinaigrette.

Warm duck confit croustillant, mixed greens, tangerine vinaigrette, dark cherry sauce.

Maryland blue crab marinated with citrus zest, mango tartare, red onion, jalapeño brunoise, coconut milk emulsion, sesame crisp.

Organic heirloom tomatoes, shallots, basil, balsamic vinaigrette, burrata, fresh basil, pistachio pistou.

Traditional French onion soup, croutons, melted Emmental cheese.

Beef tartare, gribiche sauce, cured egg yolk, smoked paprika lavash crackers.

Tomato and watermelon gazpacho, shrimp, guacamole, sesame crisp.

Burgundy snails, pastis, hazelnuts, garlic-parsley butter.

"Foie gras" style duck mousse, black truffle and Sauternes aspic.

Frisée, pork belly lardons, brioche croutons, poached egg, truffle vinaigrette.

Homemade mushroom ravioli, white truffle oil, Parmesan, port wine sauce.

White wine, garlic, shallot, herb butter, cream. Served with fries.

Piquillo peppers, Niçoise olives, confit cherry tomatoes, tomato sauce, basil-lemon butter, green onions. Served with fries.

Freshly baked artisan French baguette.

House French fries.

Creamy pomme purée.

Sautéed French green beans.

Roasted Brussels sprouts.

Sautéed seasonal vegetables.

Sautéed fingerling potatoes.

Crispy tempura wild mushrooms ($10 + $3 add-on).

Sautéed wild mushrooms ($10 + $2 add-on).

Freshly baked artisan French baguette.

Pan seared mediterranean branzino, Provençal vegetable napoleon, panisse, shaved fennel and arugula salad, lemon beurre blanc with capers.

Seared Main diver scallops, crab-stuffed zucchini blossoms, cauliflower rice, lemon beurre blanc.

Butter-poached Maine lobster, sautéed garden vegetables, fresh linguini, Champagne beurre blanc.

Roasted wild caught ocean trout, fregola pasta, artichoke barigoule, arugula pesto, walnut oil, romesco sauce, basil oil (may contain bones).

Braised chicken leg, braised leeks, chunky mashed potatoes, confit pork belly, carrots, red wine sauce.

Pan-roasted maple leaf duck breast, artichoke purée, roasted potatoes, kale, sunchoke chips, orange gastrique.

Classic beef Bourguignon, fresh pappardelle pasta, white mushrooms, carrots, pearl onions, cabernet sauce.

Grilled Angus flat iron steak, french fries, onion marmalade, grilled broccolini, herbes de Provence, haricots verts, green peppercorn sauce.

Duroc pork chop, Tarbais beans casserole, roasted Brussels sprouts, Violette de Brive moutarde sauce.

Braised lamb shank, bell pepper compote, pomme purée, pine nuts and herb gremolata, lamb-cumin reduction.

Pan roasted chicken breast ballotine, fingerling potatoes, pearl onions, English pea mousseline, white mushrooms, bacon, mushroom-port wine sauce.

Crispy duck leg confit, potato galette, mushrooms, onion cream, braised Swiss chard, port wine fig sauce.

Chef Vincent's selection of sautéed seasonal vegetables.

Linguini, wild mushrooms, peas, fava beans, romesco sauce, Pecorino Romano.

House French fries.

Creamy pomme purée.

Sautéed French green beans.

Roasted Brussels sprouts.

Sautéed seasonal vegetables.

Sautéed fingerling potatoes.

Crispy tempura wild mushrooms ($10 + $3 add-on).

Sautéed wild mushrooms ($10 + $2 add-on).

Freshly baked artisan French baguette.

72% Caribbean dark chocolate mousse, raspberry tulip, raspberry coulis and Chantilly.

Classic profiteroles, vanilla ice cream, warm chocolate sauce.

Meyer lemon and blueberry tart, blueberry sauce, vanilla whipped cream.

Strawberry short cake, raspberry coulis, fresh berries, passion fruit sauce.

Vanilla-raspberry crème brûlée, fresh berries.

Floating island, vanilla crème anglaise, caramel sauce.

Vanilla ice cream, raspberry sorbet, poached peaches, fresh berries, vanilla whipped cream, Gavotte wafers, toasted almonds.

Dessert platter: profiteroles, madeleines, charlotte, mini pot de crème, lemon tart, raspberry sorbet.

Soufflé of the day, freshly baked to order, dusted with powdered sugar, served with warm house sauce.