Silky duck liver terrine with brioche toast, fig compote, and aged balsamic reduction.
Pairs with Pairs with Sauternes
Chef's carefully curated five-course tasting of seasonal bites to awaken your palate.
Six plump snails baked in their shells with garlic parsley butter and Gruyère cheese.
Pairs with Pairs with Chablis
Pan-seared Gulf shrimp with roasted garlic, white wine, and fresh thyme butter sauce.
Classic French onion soup with caramelized layers and melted Gruyère cheese crust.
Heirloom tomatoes, hard-boiled egg, Nicoise olives, anchovies, tuna, and dijon vinaigrette.
Burgundy wine-braised chicken with mushrooms, pearl onions, and bacon lardons, silky and complex.
Pairs with Pairs with Pinot Noir
Succulent Atlantic lobster in creamy Dijon mustard sauce with gratin top, table-side finished.
Prime beef tenderloin with wild mushroom duxelles, truffle jus, and seasonal vegetables.
Pairs with Pairs with Bordeaux
Dover sole pan-fried in brown butter, lemon, and capers with extraordinary delicate sweetness.
Pairs with Pairs with Albariño
Roasted duckling breast with cherry gastrique, foie gras essence, and root vegetable purée.
Creamy Arborio rice with fresh black truffle, Parmigiano-Reggiano, and wild mushrooms.
Pairs with Pairs with Pinot Grigio
Provençal seafood stew with saffron, fennel, white fish, shellfish, and rouille crostini.
Thinly sliced potatoes layered with clarified butter, crispy outside with creamy center.
Creamy potato gratin layered with Gruyère cheese, nutmeg, and aromatic thyme.
Wilted fresh spinach with butter, cream, nutmeg, and Parmigiano-Reggiano cheese.
Seasonal vegetables - baby carrots, green beans, pearl onions - roasted with garlic and thyme.
Ethereal dark chocolate soufflé with molten center, served with crème anglaise and berries.
Silky vanilla bean custard with caramelized sugar crust, a timeless classic executed flawlessly.
Caramelized apple tart with buttery puff pastry, vanilla ice cream, and warm caramel sauce.
Silky Italian cream with fresh red berry compote, mint, and almond tuile.
Crisp pastry layers with pastry cream and fresh strawberries, dusted with powdered sugar.
Curated selection of artisanal French cheeses with nuts, fruit, and house-made crackers.
Luxurious prestige cuvée with complexity, elegance, and persistent golden bubbles.
Three premium red wines representing Left Bank elegance and Right Bank richness.
Three Pinot Noir expressions showcasing terroir from Côte de Nuits and Côte de Beaune.
Three crisp whites: Sancerre, Pouilly-Fumé, and Vouvray showcasing mineral elegance.
Sparkling Italian mineral water with subtle carbonation and pure refreshment.
Artisan espresso paired with a selection of cognac, armagnac, or digestif liqueurs.