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belgium endive salad, dried cranberries, blue cheese bread crumbs
hand-cut steak tartare served with potato gaufrettes
venison terrine in crust, cranberries cumberland sauce
petite french onion soup
poached egg, crispy potatoes and lardons over frisée salad
cured salmon with red beets, horseradish crème fraiche
grilled ahi tuna, haricots verts, potatoes, tomatoes, niçoise olives, anchovies
appetizer
main course
rabbit ballotine with truffles and foie gras, saffron quince, brussels sprouts, cherry tomato
cape cod mussels, chorizo, fingerling potatoes, bok choy, lobster sauce
chef georges perrier crab cake, endive & haricots verts salad, whole grain mustard sauce
olive oil poached arctic char, asparagus, squash & pomegranate, sumac emulsion
duck leg confit & home-made duck sausage over braised lentils "du puy" , cauliflower
braised short ribs in red wine, homemade pastas, bacon, new jersey carrots, onions & mushrooms
creamy soft cow's milk cheese from isère. 80gr. to share, or not
semi-soft washed rind cow's milk cheese
medium firm sheep's milk cheese from southwest of france
pungent soft cow's milk cheese washed with "marc de bourgogne"
semi-hard and creamy cow's milk blue cheese
lyon cheese spread specialty fresh cheese with herbs, shallots, vinegar, olive oil salt & pepper
soft ash goat cheese from loire valley
milk chocolate brownie; honey butter puff with chocolate; blueberry fruit tart; banana bread pudding; pineapple caramel macaroon
seasonal berries served with chantilly or crème anglaise
mixed berry sorbet; chocolate sorbet; salted caramel ice cream; white chocolate ice cream
regular or decaf
regular or decaf
regular or decaf
herbal: mint mélange, ginger twist, chamomile, green: organic green dragon, black: earl grey, darjeeling
hand-cut steak tartare served with potato gaufrettes
scottish pheasant & dried fig terrine in crust, cranberries cumberland sauce
chilled poached foie gras in red wine, szechuan peppercorn, pickled persimmon
house-smoked salmon, capers, red onion, hardboiled egg, crème fraîche
poached egg, crispy potatoes and lardons over frisée salad
puff pastry garnished with beef tongue, mushroom, black truffle, lobster cream sauce
traditional onion gratinée
fish mousse ravioli flavored with tarragon, black trumpet mushroom, saffron emulsion
pork blood sausage & truffle white boudin, apple compote, sherry vinegar sauce
stuffed potato with snails, hazelnut, scallions & green cauliflower, parsley emulsion
olive oil poached arctic char, saffron quince, brussels sprouts, cherry tomato, sumac emulsion
red kuri squash ravioli, pumpkin seeds, black truffle butter sauce
braised short ribs in red wine, homemade pasta, bacon, new jersey carrots, onions & mushrooms
scottish pheasant breast, salsify purée, black trumpet mushroom, baby arugula, natural jus
hanger steak, darphin potatoes, sauce marchand de vin
tableside fish or meat of the day
classic duck confit and duck sausage over baked tarbais beans
fish quenelle, red rice, lobster tomato sauce
seared scallops, sweet potato purée, asparagus, pomegranate, preserved lemon and fig vinegar vinaigrette
creamy soft cow's milk cheese from isère. 80gr. to share, or not
nutty "chalky" cow's milk cheese from savoie
medium firm sheep's milk cheese from southwest of france
pungent soft cow's milk cheese washed with "marc de bourgogne"
semi-hard and creamy cow's milk blue cheese
lyon cheese spread specialty fresh cheese with herbs, shallots, vinegar, olive oil salt & pepper
soft ash goat cheese from loire valley
caramel glaze, citrus meringue
crème anglaise
served with salted caramel ice cream
white chocolate ice cream