Explore our authentic French fine dining menu, featuring classic dishes, fresh seafood, and seasonal specialties crafted with passion.

Entrees

Boeuf Bourguignon - Beef Stew 35

Standardized by Escoffier in 1903, this slow-braised beef stew in Burgundy red wine, carrots, pearl onions and bacon is an iconic dish that warms the soul and celebrates the patience of French cooking.

GF  Filet de Boeuf 49

Tender beef 6oz filet paired with golden truffle French fries. Elegant yet generous, au jus is so beguiling, so mysterious, it may haunt your dreams.

+ 15 « Rossini » with a slice of seared duck foie gras

GF  Canard à l’Orange - Orange Duck 39

A legend of French gastronomy. Seared boneless duck breast in a sauce of sweet and tangy orange. A timeless balance that has charmed Parisian tables since the 19th century.

Veau Marengo - Veal Stew 39

Said to have been created for Napoleon after his victory at Marengo in 1800, this dish brings tender veal simmered with tomatoes, mushrooms, and white wine.

GF  Truite Amandine - Trout 35

Butterflied rainbow trout, boneless, served with butter and toasted almonds, considered as a classic of French cuisine associated with the elegance and simplicity of 19th-century bourgeois cooking.

Filet de Flétan - Halibut 45

Fresh halibut, hand-cut 6oz filet, roasted and boneless. Served with beurre blanc, invented by accident in Loire Valley and revisited by Chef Pierre.

Saint-Jacques à l’Armoricaine - Scallops 49

The combination of four delicate seared scallops, with a savory lobster sauce invented in 1860 by a French Chef who worked in Chicago before opening his restaurant in Paris where he created it.

Marmite du Pêcheur - Fisherman's Pot 49

Chef Pierre’s fisherman’s pot.Wild-caught cold-water lobster tail, scallop, shrimp and fish in a lobster creamy Champagne sauce.

Appetizers

Soupe à l’Oignon Gratinée - Onion Soup 15

A true Parisian classic. Born in the old market halls of Paris to warm early workers, this onion soup comes bubbling, topped with French bread and melted cheese, full of confort and flavor.

GF  Escargots à la Bourguignonne 15

Seeking to impress the tsar with a fragrant and deeply French dish, Talleyrand enlisted his talented Burgundian chef Carême, to prepare these 6 tender snails baked in a generous garlic and parsley butter.

Foie Gras de Canard - Duck Foie Gras 23

The richness of a warm seared duck foie gras meets the sweetness of fig jam, the tang of balsamic, and the spice of gingerbread. King Louis XVI considered it a symbol of luxury and refinement.

+ 11 with a glass of Sauternes

GF  Oeufs Mimosa - Deviled Eggs 15

A French classic born in the 19th century and inspired by the mimosa blossom of the Côte d’Azur. Deviled eggs revisited with tuna and fresh chives for a simple and elegant Parisian Hors d’Oeuvre.

GF Os à Moelle à la Parisienne - Parisian Bone Marrow 16

A beloved staple of 19th-century Parisian bistros, roasted bone marrow is served with flambéed oyster mushrooms, Provençal tomatoes, Port au jus, and a touch of Fleur de Sel.

A timeless expression of French culinary elegance.

Coffee or Decaf 4

Expresso 5

Café au Lait 6

…add a Macaron 4