Let your server know of any food allergies.
The kitchen is able to accommodate most dietary requirements, such as gluten intolerance.
Hors d’oeuvres
Huîtres “Isigny”* $28
warm oysters, camembert cream, spinach
Poireaux vinaigrette $20
leeks, hazelnuts
Thon à l’espelette $28
yellowfin tuna, scallop, espelette oil, spring onions
Lotte frite au sarrasin $29
buckwheat fried monkfish, cucumbers and curry vinaigrette
Tartare de boeuf* $89
hand chopped prime filet, traditional condiments, caviar
Galantine de pintade et foie gras à la chartreuse $32
guinea hen and foie gras roulade, yellow chartreuse gelée, haricots verts, iberico ham
Aubergine voyageuse $24
glazed eggplant, sauce tonnato
Gourmandises
Foie gras grillé, souvenir de Bretagne $41
cider vinegar, artichoke and buckwheat
Quenelle de brochet, sauce américaine $35
pike mousse and lobster sauce
Crépinette de volaille au foie gras $36
chicken and foie gras, last year’s pear
Ris de veau à l’estragon $39
veal sweetbreads, cream, tarragon, maitake mushrooms
Plats
Halibut, beurre blanc $51
fermented daikon | + caviar 60
Homard « Bourse et la Vie » $95
Maine lobster, sauce au poivre, pommes dauphine
Bar noir pur Sud $47
gently steamed black bass, jus de bouillabaisse, spring onion and olives
Filet de sole meunière “Tradition” ou “aux huitres” $80
dover sole, golden butter, spinach, with or without oysters
Tout le lapin $61
all of the rabbit
Canette a l’orange $62
roasted duckling, endives braised with orange
Filet de boeuf $75
marrow bone, pommes purée “noir et blanc”, sauce chateaubriand
Côte de veau gratinée aux cèpes $84
veal chop with porcini and old comté, porcini cream