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Our Menu

 

Please note the menu below is our sampler menu which is subject to change.

 

Course One

Caspian Sea Osetra Caviar with traditional accoutrements. 59/99

Parmesan Soup. Creamy Parmesan Reggiano Soup with Peas, Bacon, Croutons. 18

Endive and Watercress Salad. Belgian Endive, Watercress, Locally Grown Mixed Greens, Gala Apple, Fresh Herbs, Walnut Champagne Vinaigrette, Point Reyes Blue Cheese, Spiced
Walnuts. 17

Seared Foie Gras with Pistachio. Dark Cherry Mostarda, Brioche. 29

Steamed Mussels. Garlic, White Wine, Saffron, Mustard. Served with Toast.  18

 

Course Two

Curried Massachusetts Sea Scallops. Seared in a House Made Curry. Served on a Bed of Vadouvan Curried Artichokes. Tamarind Black Garlic Ketchup. Garnished with Snap Peas. 39

American Lamb. Boneless Colorado Lamb Loin, Mediterranean Bagna Cauda Sauce, Baby
Turnip, Baby Carrot, Fresh Fava Beans, French Breakfast Radish. 48

Truffled Pheasant Pot Pie. Carrots, Potatoes, Pearl Onion. French Winter Black Truffles. Served with Swiss Chard and Pickled Raisins.  39

A5 Wagyu from the Miyazaki Prefecture of Japan. Your choice of either a 16 oz Ribeye OR an 8 oz Filet. Seared in Beef Tallow and topped with a Smoked Marrow Butter. Paired with Potatoes Rissolé and Asparagus. Filet 129 – Ribeye 169

Course Three

 

Belgian Dark Chocolate Creme Brulee. Fresh Berries. Served with a Rolled Chocolate Hazelnut Crepe. 12

Mille Feuille. Crispy French Puff Pastry Layered with a Madagascar Vanilla Bean & Mascarpone Pastry Cream, Dusted with Powdered Sugar and topped with Fresh
Strawberries. 12

Our Hours

TUES – SAT
6:00pm – 10:00pm

SUN & MON
We are closed

Our Location

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