Starter (choice of one)

Tuna Crudo & Foie Gras – yellowfin tuna crudo and duck foie gras torchon with tomato water vinaigrette, chives, citrus zest, and toasted brioche

Heritage Tomato Salad – colorful heirloom tomatoes, black garlic emulsion, basil, and citrus olive oil

Soupe à l’Oignon Gratinée – traditional French onion soup with caramelized onions, rich beef broth, toasted baguette, and gratinéed Gruyère

6 Oysters – Beausoleil, +$12

Charcuterie Board, +$8

Escargot a la Bourguignonne, +$8

Plats Principaux (choice of one)

Salmon Provençal – with grilled salmon, sauce vierge, summer zucchini salad, and basil pistou

Duck Leg Confit – served with pommes purée, sauce moutarde, and roasted baby carrots

Gnocchi Parisienne aux Champignons – with Parisian-style gnocchi, roasted mushrooms, summer squash, and comte velouté

Spring Chicken “Poussin” (+$15) – bone in, roasted potato, pesto

Nduja Panko-Encrusted Scallops (+$20) – rouille sauce

8 oz. Filet Mignon au Poivre (+$25) – green peppercorn sauce, veal jus, Cognac

Dessert (choice of one)

Tarte au Citron – classic lemon tart, buttery sablé crust, and zested lemon crème

Crème Brûlée – vanilla bean custard, caramelized sugar, fresh berries