small salad of baby arugula
burgundian grand helix snails sauteed with butter, garlic and fresh herbs and served over braised spinach
black mussels in white wine cream sauce with tomatoes and fresh herbs
roasted pear, belgian endive salad, port shallot sauce
smooth pate served with onion confit, cornichons and brioche toast
baby spinach dressed with champagne vinaigrette
hearts of palm, red pepper and english cucmber; herbed mustard vinaigrette
roasted pear, toasted hazelnuts and brioche croutons; sherry hazelnut vinaigrette
fresh asparagus with french green lentils and cherry tomato compote; herbed mustard vinaigrette
marinated beets, celery root remoulade and herbed carrot threads with bouquet of mixed field greens
ratatouille provencal in puff pastry turnovers french green beans and green puy lentils tomato basil compote
sauteed wild mushrooms finished with port, cream and fresh herbs and folded into handmade crepes
spring vegetables and russian fingerling potatoes; green herb sauce
braised spinach and roasted red potatoes wild mushroom sauce
saute of asparagus and wild mushrooms; green peppercorn sauce
tuna loin with black pepper crust
zucchini and pasta custard, ratatouille provencal, port shallot sauce
french green beans and braised red potatoes
sliced breast of duck with french green beans, baby peas and gingered carrot flan port shallot sauce
breast of guinea fowl roasted with lavendar honey; chinese forbidden rice scented with sesame oil and almonds; fresh asparagus and glazed baby carrots; port shallot sauce
filled with shiitake hazelnut mousse fresh asparagus and pasta al nero double mustard sauce
medallions of roasted pork tenderloin with french green beans, pureed yukon gold potatoes and prunes macerated in white wine
potato cups filled with sauteed wild mushrooms; pink peppercorn sauce
herb-crusted rack of lamb with zucchini and pasta custard and ratatouille provencal; cognac bordelaise sauce
french vanilla ice cream
forest berry sauce
chantilly cream and chocolate sauce
french vanilla ice cream
french vanilla ice cream in pastry puffs with hot chocolate sauce
pink guava sorbet
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.