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Menus
This is our current menu as of February 2026.
Please note that our menu can change daily with the bounty of local farms and purveyors.
Executive Chef: Alberto Cuevas
to share
mille fleurs deviled eggs
piperade, micro greensVegetarian
chef's selection oysters
grapefruit champagne mignonettetraditional escargots
garlic & herb butterosetra caviar tin
crème fraîche, chives, buckwheat blinis, potato gaufrettesFish
to start
lobster bisque
chives, crème fraîche, oloroso sherryfrench onion soup
bone broth, raclette, brioche farmer's market duo of endive salad
shropshire, candied macadamia, raspberry vinaigretteVegetarian
sage hill farms multicolored beet salad
goat cheese, arugula, horseradish emulsionVegetarian
little neck clams “marinière”
nduja white wine broth, epi baguettetruffled carnaroli mushroom risotto, chanterelles
chanterelles, black truffle, black trumpet, parmesan fricoVegetarian
mille fleurs lobster salad
mangos, grapefruits, avocado, lemon emulsionmain course
traditional duck confit
potato sarladaises, rainbow carrots, grilled sweet cabbage, classic sauce quercynoisealmond crusted seabass
forbidden rice, purple cauliflower, meyer lemon beurre blancatlantic dover sole
sea asparagus, lemon caper beurre noisette lan-roc farm pork chop
sauce chasseur, asparagus, pommes robuchon creek stone farm prime angus "steak frites"
french fries, sauce au poivre
mille fleurs wienerschnitzel
veal loin, potatoes sarladaises, lemon caper saucesilver fern farm rack of lamb
herbes de provence, jus de cuisson, haricot verts, couscous "1855" prime filet
sauce bordelaise, pommes robuchon, asparagushouse made fettucine “cacio e pepe”
grana padano, pecorino, asparagus confettiVegetarian
sides
truffled french fries
smoked bell pepper aioliVegetarian
grilled asparagus
olive oil, lemon zestVegetarian
haricot verts
almondine styleVegetarian
pommes robuchon
yukon gold puréeVegetarian
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