• Escargots à la Bourguignonne
  Classic Burgundy-style snails served in garlic butter and parsley sauce

• Tartare de Thon
  Ahi tuna tartare with avocado, cucumber, and a citrus dressing

• Foie Gras Terrine
  Rich and creamy duck liver pâté served with fig compote and brioche toast

• Moules Marinières
  Fresh mussels steamed in a white wine and garlic broth, served with a slice of crusty baguette for soaking up the delicious broth

• Huitres au Champagne
  Our exquisite oysters served with a refreshing splash of Champagne 

• Soupe à l'Oignon
  Traditional French onion soup with croutons and melted Gruyère cheese

• Lobster Bisque with Crème Fraîche and Chives
  A creamy, indulgent soup made with rich lobster stock, finished with a dollop of crème fraîche and fresh chives

• Grilled Octopus with Fennel and Lemon Confit
  Tender, smoky octopus paired with shaved fennel and tangy lemon confit, for a bright and refreshing start to your meal

• Coquilles Saint-Jacques
  Seared scallops served with a creamy leek and bacon sauce, garnished with crispy pancetta

• Frisée aux Lardons with poached egg and Dijon vinaigrette
  A classic French salad of frisée lettuce and crispy bacon lardons, topped with a perfectly poached egg and a tangy Dijon vinaigrette

• Beet and Goat Cheese Salad with arugula and sherry vinaigrette
  A colorful salad made with roasted beets, creamy goat cheese, and peppery arugula, finished with a sweet and tangy sherry vinaigrette

• Endive and Roquefort Salad with walnuts and apple cider vinaigrette
  A crisp salad made with endive lettuce and tangy Roquefort cheese, topped with crunchy walnuts and a refreshing apple cider vinaigrette

• Salade Niçoise
  A classic French salad from the city of Nice, featuring seared tuna, boiled eggs, green beans, potatoes, tomatoes, and olives, served with a Dijon vinaigrette

• Salade d'Endives
  A refreshing salad featuring Belgian endives, crisp apple slices, walnuts, and blue cheese, dressed with a citrus vinaigrette

• Salade de Crabe
  A light and fresh salad featuring lump crab meat, avocado, grapefruit, and mixed greens, tossed in a lemon vinaigrette

Cuisine de la terre 

• Canard à l'Orange
  Crispy duck leg confit served with orange gastrique and roasted root vegetables

• Filet Mignon Rossini
  Tender beef filet topped with seared foie gras and black truffle sauce, served with gratin dauphinois and haricots verts

• Filet de boeuf au poivre vert
  Tender beef filet coated with a classic green peppercorn sauce, served with roasted potatoes and a side of sautéed vegetables

• Gigot d'agneau aux herbes de Provence
  Slow-roasted lamb leg with aromatic herbs of Provence, served with garlic mashed potatoes and a side of ratatouille

• Toulouse Sausage Cassoulet
  Slow-cooked white beans and savory Toulouse sausages baked in a rich tomato sauce with aromatic herbs and spices

• Steak frites
  Juicy hanger steak served with crispy fries and a side of classic béarnaise sauce

• Ris de Veau
  Delicate and richly flavored calf pancreas sautéed to perfection with earthy mushrooms and served with a savory Madeira sauce

• Côte de boeuf grillée
  Grilled bone-in ribeye steak served with roasted fingerling potatoes, braised leeks, and a side of bordelaise sauce

• Escalope de veau à la crème
  Tender veal escalope smothered in a creamy mushroom sauce, served with sautéed spinach and buttered carrots

• Coq au Vin
  A hearty French stew made with tender chicken, red wine, and mushrooms, served over buttered egg noodles with caramelized pearl onions

• Beef Wellington
  A classic dish of tender beef fillet encased in buttery puff pastry, served with a rich truffle jus and roasted root vegetables

• Crème Brûlée
  Classic vanilla custard with a caramelized sugar crust

• Tarte Tatin
  Warm upside-down apple tart with vanilla ice cream

• Mousse au Chocolat
  Rich and silky chocolate mousse with a hint of espresso

• Soufflé au chocolat
  Light and airy chocolate soufflé with a decadent chocolate sauce

• Mille-feuille
  Layers of puff pastry and pastry cream, topped with a dusting of powdered sugar

• Île flottante
  A delicate dessert of poached meringue floating on a pool of crème anglaise

• Tarte aux fraises
  Fresh strawberry tart with a crumbly shortbread crust and a dollop of whipped cream

• Clafoutis
  Traditional French dessert of baked fruit (such as cherries) in a custard-like batter

• Baba au rhum
  Light and airy yeast cake soaked in rum syrup and served with whipped cream

• Profiteroles
  Delicate, fluffy pastry puffs filled with rich salted caramel ice cream and drizzled with smooth, dark chocolate ganache

Selection of artisanal cheeses with honeycomb, fig jam, and baguette slices - A selection of fine French cheeses, paired with sweet and savory accompaniments, and served with crusty baguette slices. A sample of our selections include: 

• Brie - A soft, creamy cheese from the Île-de-France region, Brie is one of the most well-known French cheeses. It has a mild, buttery flavor and a soft, edible rind.

• Camembert - Similar to Brie, Camembert is a soft, creamy cheese that is made from cow's milk. It has a stronger flavor than Brie, with hints of earthiness and mushroom.

• Roquefort - This blue cheese is made from sheep's milk and aged in caves in the Roquefort-sur-Soulzon region of southern France. It has a sharp, tangy flavor and a crumbly texture.

• Comté - A hard, nutty cheese from the Franche-Comté region, Comté is made from unpasteurized cow's milk. It has a rich, complex flavor with notes of caramel and fruit.

• Chevre - Chevre is a type of goat cheese that comes in many different varieties. It can be creamy or crumbly, and has a tangy, slightly acidic flavor.

• Tomme de Savoie - This semi-hard cheese is made from cow's milk in the Savoie region of southeastern France. It has a nutty, earthy flavor and a slightly firm texture.

• Reblochon - A soft, creamy cheese from the Haute-Savoie region, Reblochon is made from unpasteurized cow's milk. It has a mild, buttery flavor and a slightly tangy finish. It's often used in the traditional French dish, tartiflette.

Les cockatails
A selection of classic French cocktails made with champagne, fruit liqueurs, and other premium ingredients

• French 75
  A classic cocktail made with gin, lemon juice, simple syrup, and Champagne

• Sidecar
  Another classic cocktail featuring Cognac, orange liqueur, and lemon juice

• Kir Royale
  A French twist on the classic Kir, made with Crème de Cassis and Champagne

• La Vie en Rose
  A refreshing cocktail made with vodka, grapefruit juice, and a splash of rose syrup

• Boulevardier
  A French variation of the classic Negroni, made with rye whiskey, Campari, and sweet vermouth

• Champs-Élysées
  A sophisticated cocktail made with Cognac, lemon juice, green Chartreuse, and Angostura bitters

• French Martini
  A fruity cocktail made with vodka, Chambord, and pineapple juice

• Le Saint-Germain
  A floral cocktail made with elderflower liqueur, gin, and lemon juice, served in a champagne flute

• Corpse Reviver #2
  A bold cocktail made with gin, Lillet Blanc, Cointreau, lemon juice, and a dash of absinthe

• French Connection
  A simple but elegant cocktail made with equal parts Cognac and amaretto, served on the rocks

Carte des vins
A curated selection of fine French wines perfect for pairing with your meal

• See our curated wine list including Champagne, Bordeaux, and Burgundy