Lunch

to share

mille fleurs "a la carbonara"

parmesan puff, chives

smoked salmon on country bread crostini

dill herb crème, capers, pickled red onions

prince edward island mussels & clams “au gratin”

herb butter, brioche crumbs

chef's selection oysters

grapefruit champagne mignonette

osetra caviar tin

crème fraîche, chives, buckwheat blinis, potato gaufrettes

to start

traditional lobster bisque

chives, creme fraiche, oloroso sherry

sage hill farms beet salad

goat cheese, arugula, horseradish emulsion

Vegetarian

house made “parisian” gnocchi

snow & english peas, brown butter, parmesan

truffled carnaroli risotto

périgord winter truffles, chanterelles, parmesan frico

Vegetarian

traditional escargots

garlic & herb butter, house-made epi baguette

main course

avocado on toasted brioche

fried egg, crispy garlic, micro greens

Vegetarian

mille fleurs lobster salad

mangos, grapefruits, avocado, lemon emulsion

almond crusted sea bass

forbidden rice, bok choy, meyer lemon beurre blanc

prime beef burger

house-made bbq, bacon, gruyère

traditional wienerschnitzel

veal loin, potatoes gratin, lemon caper sauce

creek stone farms prime angus “steak frites”

sauce au poivre, fries

house made fettuccine “cacio e pepe”

grana padano, asparagus

sides

truffled french fries

truffle oil, grana padano

Vegetarian

green bean "almondine"

Vegetarian

potato gratin

Vegetarian