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Hors d’oeuvres, Entrées and Salades
Huîtres “Isigny”* $28
warm oysters, camembert cream, spinach
Poireaux vinaigrette $20
leeks, hazelnuts
Paté en croute, tradition Bourgeoise $31
foie gras and sweetbread terrine
Thon à l’espelette $28
big eye tuna, scallop, espelette oil, spring onions
Lotte frite au sarrasin $29
buckwheat fried monkfish, cucumbers and curry vinaigrette
Tartare de boeuf $89
hand-cut prime filet, traditional condiments, kristal caviar
Gourmandises
Foie gras poché au Sauternes $41
morels and turnips, spiked consommé
Quenelle de brochet, sauce américaine $35
pike mousse and lobster sauce
Crépinette de volaille au foie gras $36
chicken and foie gras, autumn fruit
Ris de veau à l’estragon $39
veal sweetbreads, cream, tarragon, maitake mushrooms
Les 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
Agneau au vert $59
lamb chop with spring vegetables, green garlic, chard stuffed with the neck
Canette aux abricots $62
duck breast with apricots, “gibelotte” of the rest with chanterelles
Filet de boeuf $75
marrow bone, pommes purée “noir et blanc”, sauce chateaubriand