sweet cream butter, amuse bouche
the french classic baked with gruyère cheese
apricot jam, brown butter walnuts, mint, croutons
wild oven-roasted snails, garlic-herb butter
red wine-dijon mustard, cornichons
dijon aioli, hand-cut gaufrette chips
northern white beans, bacon, cornichons, kale
traditional garnish, brioche toast
warm thick-cut bacon, soft-poached organic egg, champagne-dijon vinaigrette
grana padano, chili oil, croutons
avocado, herbs, verjus vinaigrette
corsican feta, basil, red wine vinaigrette
little gem, radicchio, farmer's market vegetables, roquefort, buttermilk dressing
served ice cold
leek, onion, garlic, white wine, herb butter
maître d'hôtel butter
brandy peppercorn sauce
caramelized onion, red wine sauce
blue cheese sauce
classic béarnaise sauce
the butcher's cut, bordeaux butter
crème fraîche
bordeaux butter, red wine reduction
22 oz bone-in ribeye smothered in leek & shallot beef butter, served with whipped horseradish crème
tomme de savoie cheese, house pickles, diced onion
leek, onion, garlic, white wine
crispy free range half chicken, thick-cut bacon, sautéed mushrooms, pommes purée, chicken au jus
niçoise olives, artichoke, fennel, basil
new potatoes, montpellier crème fraîche, petite sorrel
french green beans, brown butter, lemon
semi-sweet chocolate, whipped cream, chocolate pearls
vanilla bean custard, burnt sugar top