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, jamón
Asperges vertes $26
green asparagus, sauce tonnato
Gourmandises
Foie gras grillé, souvenir de Bretagne $49
cider vinegar, artichoke, buckwheat
Quenelle de brochet, sauce américaine $35
pike mousse, lobster sauce
Morilles farcies $40
stuffed morel mushrooms, jamón
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, 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
Agneau printanier $67
lamb chop with wild garlic, braised neck and young carrots
Canette aux cerises $62
duckling with cherries and foie gras
Filet de boeuf $75
marrow bone, pommes purée “noir et blanc”, sauce chateaubriand