Appetizers

Caspian Sea Osetra Caviar with traditional accoutrements. – 56/98

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

Butternut Squash Soup. Brown Butter. Local Honey. Crispy Prosciutto. – 18

Seared Scallop Salad. Local Winter Greens. Spanish Black Truffles. Parmesan Reggiano Shavings. Sherry Balsamic Vinaigrette. – 26

Country Paté. Heritage Pork and Duck Terrine paired with Pistachios and Dried Apricots. Served with Dijon, Cornichons, and Toast. – 17

Mains

Cassoulet. Traditional Toulouse Style. Duck Confit. Toulouse Heritage Pork Garlic Sausage. French Flageolet White Beans. Pancetta. Brussel Sprouts with Garlic, Lemon, and Ginger. – 42

Braised Short Ribs. Angus Beef Short Ribs Braised in Côtes du Rhône and topped with an Herbed Bone Marrow Butter. Served with Truffled Mashed Potatoes. – 46

Salmon Wellington. Norwegian Salmon wrapped in a Puff Pastry Crust with Fresh Truffles. Served on a Bed of Braised French Savoy Cabbage. Bacon. Apples. Foie Gras Emulsion. – 43

Wagyu Ribeye. Purebred 16 oz Wagyu Steak Poached in Butter then seared. Porcini Chateaubriand Sauce, Lyonnaise Potatoes, Asparagus. – 110

Miyazaki Wagyu Filet. A5 Japanese 8 oz Wagyu Steak. Porcini Chateaubriand Sauce, Lyonnaise Potatoes, Asparagus. – 110

*Add Freshly Shaved Black Truffle to any Dish. – 22

Desserts

Pumpkin Tart. An Almond Sweet Dough Shell filled with Layers of Pumpkin Bread and a Homemade Caramel. Topped with Cinnamon Apples and a Pumpkin Spiced Buttercream. – 13

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