Escargots à la française

Traditional French snails served in their shells with parsley and garlic butter

Foie gras pôélé avec gastrique de mûres

Seared “Au Bon Canard” Foie Gras, toasted bread with caramelized onion, blackberry sauce

Risotto à la noix de Saint-Jacques

Sweet potato and bacon risotto, topped with a large, seared scallop and fried sage

Carpaccio de boeuf*

Thinly sliced seasoned beef, micro greens, shaved Parmesan Reggiano, capers, chive oil, and garlic crostini

Salade de betterave

Spinach salad, beets, goat cheese, honey, fresh orange, pine nuts, and rosemary vinaigrette

Soupe à l’oignon gratinée

French onion soup topped with bread and garlic, broiled with Gruyère cheese 

Crevettes grillées, risotto de tomates

Grilled shrimp, roasted tomato risotto, confit tomatoes, edamame, shallots, Parmesan Reggiano

Barramundi et lentilles épicées

Seared barramundi on a bed of warm spiced lentils, lemon and garlic cream sauce, and tomato oil

Magret de canard, gastrique aux cerises, avec purée de panais*

Seared duck breast with parsnip purée, Brussels sprouts, and spiced cherry gastrique sauce

Steak au poivre*

Pepper-crusted seared beef tenderloin, duchess potatoes, mushrooms, shallots, spinach, black & green pepper cream sauce

Terre et Mer*

6oz beef tenderloin with a poached lobster tail, Dauphinoise potatoes, asparagus, and demi-glace

Substitute the lobster tail for 2 scallops – add $18

Crème brûlée à la vanille

Classic vanilla bean crème brûlée, sweet cream, and macerated cherries

Gâteau à l’huile d’olive et glace au safran

Olive oil cake, topped with homemade vanilla bean and saffron ice cream, basil brittle

Parfait noix de coco et igname pourpre

Coconut and Ube semifreddo, crunchy kataifi, blackberry, and Port wine reduction