scallop carpaccio with sea urchin
snapper marinated with lime, tomato and virgin olive oil
fresh marinated anchovies with sliced eggplant confit
iberico de bellota » ham with toasted tomato bread
traditionally poached chilled duck foie gras
tuna belly confit on a young vegetable gelée
white onion tart with smoked bacon, quail egg "mirror" and green asparagus
foie gras ravioli in a warm chicken broth with herbs
egg cocotte topped with a light spinach cream and golden croutons
macaroni in a comté gratin, green asparagus and smoked veal bacon
crispy langoustine fritter with basil pesto
poached baby kusshi oysters with french salted butter
maine lobster fricassée with mushrooms and creamy aromatic sauce
caramelized kampachi with soy and endive salad
seared duck foie gras with sweet and sour wild berries
beef and foie gras burgers with caramelized bell peppers
calf sweetbread with fresh laurel and stuffed romaine lettuce
foie gras stuffed free-range quail with mashed potatoes
foie gras parfait with port wine and parmesan foam
celery mousse with wasabi, beef stew gelée and foie gras
sea scallop cooked in the shell with chive oil
langoustines cooked in their shells with green curry and coconut milk
white onion tart with smoked bacon, quail egg "mirror" and green asparagus
lighly smoked salmon with fingerling in a buttery shellfish sauce with curry and baby leeks
foie gras stuffed free-range quail with mashed potatoes
cap of beef ribeye with roasted shallots
yogurt ice cream with tequila gelee, fresh blackberries and pop rocks
spiced ginger cake topped with vanilla infused pineapples, lemon ice cream
all our breads are made in house by our bakery
seasonal vegetable salad
smoked salmon with a potato galette
maine lobster salad with a sherry vinegar dressing
king crab in a salad of greens, tomatoes and fresh mozzarella
"iberico de bellota" ham with toasted tomato bread
crispy langoustine fritters with basil pesto
l'atelier style spaghetti
maine lobster fricassée with mushrooms and creamy aromatic sauce
sea bass roasted on the skin, green curry and warm leeks salad
caramelized kampachi with soy and endive salad
cap of beef ribeye with roasted shallots
foie gras stuffed free-range quail with mashed potatoes
wagyu beef ribeye
malabar pepper coated beef tenderloin
steak tartar with old-fashioned french fries
selection of cheeses
sheep's cheese from belloc abbey with black cherry marmalade
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.