Appetizers

Caspian Sea Osetra Caviar with traditional accoutrements. – 59/99

Seared Foie Gras. Cherry Mostarda. Spiced Pecans. Brioche. – 29

Paté. Rabbit and Pork Terrine made with Dried Apricots and Pistachios. Paired with Dijon, Cornichons, and Toast. – 17

Creamy Sunchoke and Celeriac Soup. Pickled Radish. Arugula Pureé, Croutons. – 18

Nicoise Salad. Seared Premium Tuna, Quail Eggs, French Green Beans, Butter Lettuce, Cherry Tomato, Nicoise Olives, Roast Red Peppers, Fingerling Potato, Bistro Dressing. – 22

Mains

Lapin a la Moutarde. Braised Spanish Rabbit, White Wine, Mustard, Creme Fraiche, Fresh Herbs, and Caramelized Morel Mushrooms served over Pappardelle Pasta with Capers. Paired with Fresh Snap Peas, Carrots, Mint. – 42

Colorado Lamb. Frenched Domestic Lamb Chops paired with a Delicate Brown Sauce infused with Fresh Oyster Essence. Finished with Preserved Meyer Lemon, Indian Long Pepper, and a Charred Onion Butter. Flash Roasted Baby Gem Lettuce with Fresh Herbs and Seaweed Flakes. Served with an Almond, Cauliflower, and Chickpea Biscuit. – 62

Bouillabaisse. A Mediterranean Seafood Stew. Monkfish, Octopus, Scallops, Clams, and Mussels in a Lobster Tomato Saffron Broth. Served with Rouille Toast. – 46

A5 Wagyu. Your choice of either a Purebred 16 oz Wagyu Ribeye OR an 8 oz Miyazaki Filet. Poached in Butter then seared. Porcini Chateaubriand Sauce, Lyonnaise Potatoes, Asparagus. – 115

Desserts

Strawberry Tart. An Almond Sweet Dough Shell filled with a White Chocolate and Basil Mousse. Topped with a Strawberry Compote, Balsamic Macerated Louisiana Strawberries, and a Mascarpone Whipped Cream. – 13

King Louis XV. A Layered Mousse Cake. Layers of Hazelnut Meringue, Praline Feuilletine, and Chocolate Mousse. Finished with a Dark Chocolate Glaze and Vanilla Buttercream. – 15