Menu - Left Bank

Fresh; grilled all‐natural Scottish Salmon filet; served + a black rice flan; tomato coulis; broccoli puree & broccoli florets

Hand‐chopped beef filet mixed + onions; capers cornichons; fresh parsley; & jalapeño to order; served + grilled bread

Dry‐Aged; bone‐in Prime Rib steak; grilled & served + sautéed marble potatoes; grilled asparagus; & both Béarnaise & Bordelaise sauces. Market Price

Homemade French onion soup

Whole; pan‐seared Dover Sole; served in a lemon; butter; & parsley sauce + a casserole of vegetable & marble potatoes. De‐boned tableside

Escargots baked + butter; garlic parsley

Homemade lobster stock seasoned + saffron; thickened + cream & Maine lobster meat

Valrhona Chocolate soufflé served + a vanilla crème anglaise

Pan‐seared fresh duck liver; served + Palisade plum poached in vanilla & rum; & a homemade Palisade plum marmalade

Homemade tomato soup topped + a puff pastry

Fresh; homemade duck liver pâté seasoned + Sauternes; served + grilled bread; pear poached in a Porto reduction; & a marmalade of sweet onion.

Fresh boneless trout sautéed + olive oil; capers; caper berries; lemon; oven‐dried tomatoes; potato & vegetables

Thin puff pastry shell; lined + spinach & filled + fresh lobster; shrimp & asparagus served + a creamy saffron sauce

Fresh lobster; shrimp; scallops & mussels served in a lobster broth + fresh fennel; rice; garlic croutons & a side of rouille

Fresh oysters; market selection; half dozen; served + fresh lemon; red wine vinegar‐shallot mignonette & cocktail sauce

1oz. Prime Osetra caviar; served + fresh blinis; poached egg; diced onion; parsley; capers; & crème fraîche

Thinly sliced raw salmon + lime juice; green peppercorns & chives; served + toast points

Sliced artichoke heart; fresh avocado; heirloom cherry tomatoes; asparagus & hearts of palm on a tomato coulis

Braised duck breast served + an orange gastrique; orange marmalade; & a vegetable napoleon of potato; zucchini; squash & sweet potato

Homemade pasta served + a julienne of winter truffles

Two mini pancakes topped + sour cream; cold‐smoked salmon & Prime Osetra caviar

Baby spinach leaves tossed in a shallot & ginger vinaigrette; feta cheese & topped + a beef chip

Belgium endives; radicchio salad tossed + apples; spiced pecans; & Roquefort vinaigrette

Black Angus Beef filet rolled in crushed white peppercorns; served + a Cognac cream sauce; potato purée & vegetables

Pan‐seared elk chops; served + sautéed wild mushrooms; pomme dauphine; & a sherry sauce

Slowly braised Waygu short rib served + root vegetables; potato purée; & a red wine & onion reduction

Sautéed; milk‐fed veal chop; served + grilled asparagus; marble potatoes & truffle foie gras sauce Market Price

Sautéed; milk‐fed veal chop; served + grilled asparagus; marble potatoes & truffle foie gras sauce; & topped + a slice of pan‐seared foie gras Market Price

Lemon soufflé served + a Grand Marnier crème anglais

Fresh pear tart served + homemade vanilla ice cream

Homemade lemon cheesecake + graham cracker crust; served + homemade lemon ice cream & lemon coulis

Layered opera cake of almond biscuit & buttercream; served + a Valrhona chocolate coffee sauce

Assortment of fine French cheeses accompanied + crackers & dried fruit

Roulade of caramel & praline; thin chocolate mousse & almond biscuit Joconde

Cold foie gras marinated in Armagnac; served + aspic of cassis berry & pain d’épice biscotte

Rack of Colorado lamb coated + Dijon mustard & garlic; rolled in breadcrumbs Provençal; served + potato au gratin Market Price

Micro‐arugula salad served + a shallot & Jerez vinaigrette; triple cream truffle cheese

Maine Lobster tail confit in butter served on a bed of organic mushrooms; topped + a saffron emulsion

Wagyu filet in puff pastry; served + a croustillant of truffle potatoes & jus of foie gras