DE LA MER
EAST COAST OYSTERS ½ SHELL 24
WEST COAST/30
½ dozen chilled oysters, red wine vinegar mignonette, lemon wedge
CHILLED JUMBO SHRIMP COCKTAIL 20
poached shrimp, saffron aioli, cocktail sauce, lemon, tender lettuces, cucumber, radish
POUR LE TABLE
ARTISANAL BREAD 14
assorted dinner rolls, grand cru cultured butter, EVOO, olives, confit garlic
HUMMUS 16
sweet potato, chick pea, tahini, cucumbers, tomatoes, olives, red onion, pomegranate, molasses, evoo, fresh herbs, grilled sourdough
OLIVES 11
marinated olives, zest, garlic, chili flakes
LE GRANDE PLATEAU
For 2/85 For 4/170
3 west coast & 3 east coast oysters, 3 poached shrimp, 1/4 lb lump crab, salmon tartare
CAVIAR 150 (30gr)
organic siberian caviar, warm blinis, crème fraîche, chives
LES SALADES
ARUGULA 21
beets & orange, shaved fennel, creamy goat cheese, lemon, evoo
CAESAR 21
crisp gem lettuce, parmigiano, shaved cured egg yolk, toasted pumpkin seeds, creamy caesar dressing
LES HORS-D’OEUVRES
SALMON TARTARE 23/35
radish, cucumber, wasabi tobiko, crème fraîche, chili oil, sake, crispy wonton
STEAK TARTARE 27/40
hand cut & prime beef filet, traditional flavors & garnishes, crostini
BURRATA 16
poached pears, butternut squash purée, hazelnuts, black olive, toasted sourdough
CRÊPE 21
mushrooms, herb beurre blanc, white truffle oil, add lump crabmeat/+10
FRENCH ONION SOUP 16
melted onions, beef broth, thyme, sherry wine, gruyere crouton
LES ENTRÉES
BUTTERNUT ROAST 36
Dupuy lentils, brussels, crisp shallot, creamy goat cheese, pomegranate jus
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
“MOULES” 34
p.e.i. mussels, white wine, garlic confit, shallots, pernod-cream, grilled sourdough
SALMON 38
spinach, butternut squash purée, petite apple-fennel salad
TROUT 36
haricot vert, cauliflower, lemon, "beurre noisette", toasted almonds, celery root purée
ROASTED CHICKEN 34
1/2 chicken, spaetzle, bacon, carrots, pearl onion, thyme-poultry jus
DUCK 42
almond crusted & honey glazed, sunchoke purée, charred rapini, duck jus
PORK CHOP 42
blackened snake river farms 16 oz kurobuta chop, white bean and chorizo stew
FILET MIGNON C.A.B 10OZ 60
mushroom & brioche crust, baby carrots, potato purée, sauce au poivre
"LE PARISIAN" BURGER 32
char grilled 8 oz angus beef patty, onion jam. smoked blue cheese, dijon-chive aioli, brioche bun, "frites"
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
DESSERT
PASSION FRUIT & COCONUT PANNA COTTA 14
pineapple compote
APPLE TART 16
almond purée, vanilla gelato, caramel sauce
MOLTEN LAVA CAKE 14
valrhona chocolate, maldon salt, vanilla gelato
CREME BRULEE 16
tahitian vanilla bean custard, burnt sugar
JUMBO MADELEINES 15
6 large warm butter "cakes", orange marmalade
CHEESE BOARD 21
Chef's seasonal selection of local cheese
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 9/30/2026