Lunch

to share

mille fleurs deviled eggs

crispy capers, micro greens

smoked salmon on country bread crostini

dill herb crème, capers, pickled red onions

osetra caviar tin

crème fraîche, chives, buckwheat blinis, potato gaufrettes

Fish

to start

wild & tame mushroom soup

crispy beech mushrooms, porcini dust, truffle oil

traditional lobster bisque

chives, creme fraiche, oloroso sherry

sage hill farms multicolored beet salad

goat cheese, arugula, horseradish emulsion

Vegetarian

truffled carnaroli risotto

périgord winter truffles, chantarelles

Vegetarian

traditional escargots

garlic & herb butter, house-made epi baguette

main course

avocado on toasted brioche

fried egg, crispy garlic, micro greens

Vegetarian

jidori chicken breast salad

beluga lentils, farmers greens, grain mustard dressing

traditional duck confit

pommes sarladaises, grilled sweet cabbage, sauce quercynoise

mille fleurs lobster salad

mangos, grapefruits, avocado, lemon emulsion

almond crusted sea bass

spaghetti squash, bok choy, meyer lemon beurre blanc

prime double beef burger

house-made bbq, onion rings, bacon, gruyère

traditional wienerschnitzel

veal loin, potatoes gratin, lemon caper sauce

prime hanger “steak frites”

sauce au poivre, fries

pan seared venison

caramelized cauliflower puree, long beans almondine, blackberry gastrique

sides

truffled french fries

truffle oil, grana padano

Vegetarian

beer-battered onion rings

house-made bbq

Vegetarian