DE LA MER
EAST COAST OYSTERS ½ SHELL 18
WEST COAST/24
½ dozen chilled oysters, red wine vinegar mignonette, lemon wedge
CHILLED JUMBO SHRIMP COCKTAIL 20
4 poached shrimp, cocktail sauce, lemon wedge
CHILLED LUMP CRAB COCKTAIL 25
¼ lb chilled jumbo lump, saffron aioli, cocktail sauce, lemon wedge
POUR LE TABLE
ARTISANAL BREAD 14
assorted dinner rolls, grand cru cultured butter, EVOO, olives, confit garlic
HUMMUS 14
sweet potato, chick pea, tahini, cucumbers, tomatoes, olives, red onion, pomegranate, molasses, evoo, grilled sourdough
OLIVES 9
marinated olives, zest, garlic, chili flakes
LE GRANDE PLATEAU
For 2/85 For 4/170
3 west coast & 3 east coast oysters, 4 poached shrimp, 1/4 lb lump crab, salmon tartare
CAVIAR 150 (30gr)
organic siberian caviar, warm blinis, crème fraîche, chives
LES SALADES
HEIRLOOM TOMATO 18
peaches, goat cheese mousse, white balsamic-lavender vinaigrette, toasted hazelnuts
FENNEL & APPLE 14
shaved fennel, celery, honeycrisp apples, shaved parmigiano, lemon, evoo
SUMMER CAESAR 16
crisp gem lettuce, shaved parmigiano, shaved cured egg yolk, creamy caesar dressing
LES HORS-D’OEUVRES
SALMON TARTARE 21/32
radish, cucumber, wasabi tobiko, crème fraîche, chili oil, sake, crispy wonton
STEAK TARTARE 25/38
hand cut & prime beef filet, traditional flavors & garnishes, crostini
CHICKEN & CORN SUMMER CHOWDER 16/24
black truffle-goat cheese, crouton
BURRATA 14
black olive tapenade, grilled sourdough
CRÊPE 21
mushrooms, herb beurre blanc, white truffle oil, add lump crabmeat/+10
CHORIZO & WHITE BEANS 14
braised cannellini beans, chorizo, charred tomato, pimenton, grilled sourdough
CRISP PORK BELLY 24
corn purée, pickled shallots, peaches, grain mustard jus, charred corn
LES ENTRÉES
RATATOUILLE & PIPERADE 36
individually baked provençal vegetables, goat cheese, tapenade, garlic bread
RIGATONI 32
braised beef short ribs, niçoise olives, roasted grape tomatoes, basil, orange zest, mint
LINGUINE 36
shrimp, tomato "sauce tomate", calabrian chilies, mint & basil, lump crab, breadcrumbs
FETTUCCINE 30
corn pesto, pine nuts, crisp pancetta, pecorino, basil
“MOULES” 34
p.e.i. mussels, white wine, garlic confit, shallots, pernod-cream, grilled sourdough
HALIBUT 42
artichoke heart, farro, tomato, gremolata
SALMON 38
spinach, corn purée, smoked trout caviar
TROUT 36
haricot vert, cauliflower, corn, lemon, "beurre noisette", toasted almonds, butternut squash purée
GRILLED CHICKEN PAILLARD 34
marinated chicken breast, shoestring potatoes, provençal vinaigrette, charred lemon
DUCK 42
butter & thyme glazed sugar snaps, radish, peas, leek, celeriac purée, duck jus
PORK CHOP 40
snake river farms 16 oz kurobuta chop, romesco, charred fingerlings, fried shallots, jus
FILET MIGNON C.A.B 10OZ 60
mushroom & brioche crust, asparagus, potato purée, sauce au poivre "vert"
"LE PARISIAN" BURGER 28
char grilled 8 oz angus beef patty, onion jam. smoked blue cheese, dijon-chive aioli, poppyseed & caramelized onion brioche bun, fries
LES ACCOUTREMENTS
fries 7
white truffle oil fries 8
parmesan & herb fries 10
"au poivre" fries 14
lemon-herb fingerling potatoes 12
haricot vert “amandine” 12
sautéed spinach 12
potato purée 12
asparagus 12
Please inform your server of any food allergies, restrictions or sensitivities*
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE RISK OF FOODBORN ILLNESS ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS
Updated 6/24/2026