The Menu

Classic soup with caramelized onions, Gruyere cheese, and crusty bread crouton

Burgundy snails baked in garlic herb butter with fresh parsley

Fresh ahi tuna with avocado, sesame, citrus ponzu, and wonton crisps

Thinly sliced raw beef with arugula, capers, parmesan, and truffle oil

Warm goat cheese on mixed greens with walnuts, beets, and honey vinaigrette

Silky duck liver terrine with brioche toast and fig compote

8oz prime beef tenderloin with truffle butter, asparagus, and pommes puree

Roasted duck breast with orange glaze, seasonal vegetables, and duck fat potatoes

Braised chicken in red wine with pearl onions, mushrooms, and lardons

Herb-crusted lamb with mint pesto, roasted vegetables, and rosemary jus

Slow-braised beef in burgundy wine with carrots, potatoes, and pearl onions

Seasonal vegetables wrapped in puff pastry with wild mushroom sauce

Classic ribeye steak with hand-cut fries and bearnaise sauce

Roasted chicken with tomatoes, olives, capers, and herbs de Provence

Whole Maine lobster with cognac cream sauce, gruyere, and herb crumb

Atlantic salmon with lemon beurre blanc, quinoa, and haricots verts

Traditional Marseille fish stew with mussels, shrimp, and rouille

Whole Dover sole with brown butter, capers, and parsley

Classic vanilla custard with caramelized sugar crust

Warm chocolate soufflé with vanilla ice cream (20 min preparation)

Upside-down caramelized apple tart with creme fraiche

Choux pastry ring with praline cream and toasted hazelnuts

Single-origin Ethiopian coffee, freshly pressed

Veuve Clicquot Brut, glass or bottle