Events

“The only thing I like better than talking about Food is eating.” – John Walters

Restaurant Week
September 24th – October 1st

Jambonneau en Terrine, Gribiche, Salade de Haricots Blanc à la Truffe
Organic Pork Hock Terrine, Cannellini Bean Salad, Truffle, Gribiche Sauce

OR

Reblochon en Aumonière Croustillante, Salade de Roquette, Miel Poivré
Croustillant de Roblochon Cheese, Arugula Salad, Peppered Honey

OR

Gaspacho de Tomate et Pastèque, Menthe Poivrée
Chilled Tomato & Watermelon Gaspacho, Peppered Mint

✸ ✸ ✸

Joues de Boeuf Braisées au Vin de Syrah
Beef Cheek Braised for 24 Hours in Deep Syrah Sauce, Mashed Potato, Fall Carrots & Pearl Onions

OR

Saint Jacques du Maine, Risotto de Legumes d’Automne
Maine Diver Scallops, Fall Vegetable Risotto

OR

Raviolis aux Champignons, Sauce au Porto, Parmesan Reggiano
Homemade Wild Mushroom Ravioli, Port Wine & White Truffle Oil Sauce

✸ ✸ ✸

Profiteroles, Glace Grand Marnier, Sauce Chocolat
Classic Profiteroles, Grand Marnier Ice Cream, Chocolate Sauce

OR

Fondant au Chocolat, Sorbet Mandarine
Semi-Bitter Chocolate Fondant, Sorbet Mandarine

OR

Île Flottante, Crème Anglaise au Rhum Agricole
Light Meringue, Rum Agricole Crème Anglaise

✸ ✸ ✸


$50 PER PERSON

$68 WITH WINE PAIRING
Chef Propriétaire | Jean-Michel Diot
Chef de Cuisine | Miguel Baez / Alain Delahaye
Corkage Fee | $30 per Bottle
18% Gratuity Included for Parties of 6 or More