Sample menu with items subject to change. Please download above for the most current menu.
Bar seats and bar hi-tops are walk-in only and not open to reservations.
We add a 18% service charge to your bill that is fully distributed to our hourly employees to equalize wages between our front- and back-of-house teams.
5 COURSES FOR $95
ONE
canapé
choux pastry filled with gruyère cheese, golden osetra caviar, prosciutto, cured egg yolk
TWO
for the table:
salad
market lettuces, gruyère cheese, dijon vinaigrette
THREE
choice of:
add black truffle +9
saucisse en brioche
pork & fennel sausage wrapped in brioche, pistachio
add black truffle +9
tomato
heirloom tomato, cucumber, herbed breadcrumbs, fermented tomato vinaigrette
quenelles +15
scallop mousse quenelles, golden osetra caviar, chive beurre blanc, chervil
FOUR
choice of:
striped bass
roasted corn, sautéed fennel, sungold tomatoes, blue crab, dijon & koji beurre blanc
squash blossom
ratatouille, parisian gnocchi, harissa
chicken
seasonal mushrooms, champagne chicken jus
add black truffle +27
steak +12
6oz hanger, sauce au poivre, maître d’ butter, fingerling potatoes, aioli
add black truffle +27
FIVE
choice of:
cheese
cheese of the day, crostini, candied pecans, quince paste
mousse
mango mousse, mango curd, vanilla cookie
burnt basque cheesecake
burnt on the outside, runny on the inside
soufflé +15
70% valrhona chocolate, vanilla ice cream, candied hazelnuts
5 COURSES FOR $125
ONE
foie brioche
duck & chicken liver mousse, shaved black truffle, truffle shallot jam
TWO
salad
market greens, fried duck skin, duck fat sherry vinaigrette
THREE
leg
duck leg confit & preserved cherry tartelette, sorrel, parsley
FOUR
breast
roasted duck breast, sauce rouennaise à la presse, brussels sprouts & kale
FIVE
cake
duck fat cake, almond anglaise, caramel apple sauce
LE BAR
22
foie de poulet
brioche filled with chicken liver mousse, truffle shallot jam
22
with truffle 28
17
gougères madames
choux pastry filled with gruyère cheese sauce, prosciutto, egg yolk
17
w
/
duck skin 12
deviled eggs
french deviled eggs, chive
w
/
duck skin 12
w/ truffle 24
w/ caviar 32
½ oz 90
caviar
golden osetra caviar, smoked sturgeon, crème fraîche, egg, butter crackers
½ oz 90
1 oz 165
19
salad
market lettuce, fried shallots, comté cheese, dijon vinaigrette
19
18
duck a l’orange
fried duck wings, orange gastrique
18
12
pj potatoes
fried fingerling potatoes, rosemary & shallot, gruyère aioli
12
w/ truffle 32
10
baguette
½ baguette, house-cultured butter
10
21
croque matthieu
bayonne ham, gruyère cheese, & caramelized onion sandwich
21
w/ truffle 42
24
burger (limited availability)
dry-aged beef, white cheddar, red onion “au poivre”, marrow aioli, brioche bun
24
16
burnt basque cheesecake (limited availability)
burnt on the outside, runny on the inside
16
24
soufflé (allow 20 minutes)
70% valrhona chocolate, vanilla ice cream, candied hazelnuts
24
3 COURSES FOR $65
ONE
choice of:
salad
market lettuces, gruyère cheese, dijon vinaigrette
tomato
heirloom tomato, cucumber, herbed breadcrumbs, fermented tomato vinaigrette
quenelles +15
scallop mousse quenelles, golden osetra caviar, chive beurre blanc, chervil
TWO
choice of:
striped bass
roasted corn, sautéed fennel, sungold tomatoes, blue crab, dijon & koji beurre blanc
squash blossom
ratatouille, parisian gnocchi, harissa
chicken
seasonal mushrooms, champagne chicken jus
add black truffle +27
steak +12
6oz hanger, sauce au poivre, maître d’ butter, fingerling potatoes, aioli
add black truffle +27
THREE
choice of:
cheese
cheese of the day, crostini, candied pecans, quince paste
burnt basque cheesecake
burnt on the outside, runny on the inside
soufflé +15
70% valrhona chocolate, vanilla ice cream, candied hazelnuts