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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

Tomato, Farro, and White Bean Soup. Kale, Garlic, Fresh Herbs. Garnished with Parmesan Reggiano and Corto Olive Oil. 17

Beet & Goat Cheese Salad. Spiced Walnuts, Locally Grown Mixed Greens, Fresh Herbs, Walnut Champagne Vinaigrette. 16

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


Course Two

European Dover Sole En Papillote. Fresh Imported Dover Sole Steamed in a Parchment Pillow. French White Beans, Spanish Chorizo, Maitake Mushrooms, Saffron. Garlic Brown Butter Brussels Sprouts. 45

Asian Style Charcoal Grilled Venison Tenderloin with Pinenut Bacon Crumble. Served with Braised Red Cabbage and a Caramelized Root Vegetable Medley. 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 Black Truffle Butter. Paired with Potatoes Rissolé and Asparagus. Filet 129 Ribeye 169

Course Three

Belgian Dark Chocolate Creme Brulee. Fresh Berries. Toasted Almond Biscotti. 12

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

Our Hours

6:00pm – 10:00pm

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Our Location

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