Truffle Burrata
$22Creamy pugliese burrata, shavings of winter black truffle, heirloom tomato textures, aged balsamic pearls.
Chef's Pick
Our Menu
Les Entrees
Begin your journey with light yet complex compositions.
Seared Scallops
$28Hand-dived scallops, cauliflower puree, crispy pancetta, golden raisin reduction.
Heritage Beet Carpaccio
$18Salt-baked beets, goat cheese mousse, candied walnuts, citrus vinaigrette.
Wild Mushroom Veloute
$16Forest mushrooms, thyme cream, truffle oil, brioche croutons.
Duck Liver Parfait
$24Smooth duck liver, port wine jelly, toasted sourdough, pickled shallots.
Tuna Tartare
$26Yellowfin tuna, avocado mousse, sesame tuile, yuzu dressing.
Chef's Selection
Recommended Pairing
Roasted Rack of Veal
$58Provencal herbs, pomme puree, charred asparagus, bone marrow jus. Sourced from small-batch farms in the Loire Valley.
Pairs exquisitely with our 2018 Chateau Margaux
The Experience
“Cooking is a language through which all the properties of the ingredient are revealed.”
— Chef de Cuisine
Tuna Tartare
$26Yellowfin tuna, avocado mousse, sesame tuile, yuzu dressing.
Creme Brulee
$16Madagascar vanilla, seasonal berries, burnt sugar crust.
Les Plats
Roasted Rack of Veal
$58Provencal herbs, pomme puree, charred asparagus, bone marrow jus. Sourced from small-batch farms in the Loire Valley.
Seasonal
Pan-Roasted Duck Breast
$48Honey glaze, cherry gastrique, parsnip puree, wilted kale.
Grilled Wagyu Ribeye
$65A5 Grade, truffle butter, triple-cooked chips, red wine reduction.
Chef's Pick
Herb-Crusted Lamb Rack
$56Pistachio crust, fondant potato, pea shoots, mint jus.
Miso-Glazed Black Cod
$44Bok choy, ginger-soy broth, pickled daikon, sesame.
La Pasta
Handmade Agnolotti
$32Agnolotti del Plin, roasted veal filling, sage brown butter, parmesan reggiano.
Lobster Linguine
$38Fresh lobster tail, spicy tomato bisque, garlic confit, lemon zest.
Cacio e Pepe
$24Tonnarelli, pecorino romano, toasted black peppercorns.
Truffle Risotto
$36Acquerello rice, porcini mushrooms, fresh winter truffle, mascarpone.
Les Desserts
Dark Chocolate Fondant
$1870% Valrhona, salted caramel heart, vanilla bean gelato.
Creme Brulee
$16Madagascar vanilla, seasonal berries, burnt sugar crust.
Tarte Tatin
$18Caramelized heritage apples, puff pastry, creme fraiche.
Chocolate Souffle
$20Grand Marnier dark chocolate, creme anglaise, cocoa dust.
Les Boissons
Signature Cocktails
$18Artisanal spirits, botanical infusions, house-made bitters.
Signature
Wine by the Glass
$22A rotating selection of old and new world varietals.
Champagne & Sparkling
$28Grower champagnes and artisan pet-nats, curated by our sommelier.
Seasonal
After-Dinner Spirits
$24Cognac, armagnac, calvados, and aged grappa selections.
Non-Alcoholic Elixirs
$12Cold-pressed juices, herb-infused syrups, sparkling spring water.
Wine Pairing
Our sommelier curates seasonal pairings to complement each course. Explore selections from small-batch vineyards across France and beyond, chosen to elevate every dish on our menu.