-Hors d’Oeuvres- Duck Liver Mousse

Huîtres * 18 Œuf Outhier * 19 Époisses Gougéres 11 Beignet * 6

Four Blue Point Oysters, Soft Scrambled Farm Egg, Choux Puff, Raspberry Jam,
Broiled Ramp Butter Vodka Crème Fraîche, Warm Époisses Cheese Foie Fat Feuilletine,
Golden Kaluga Caviar Fleur de Sel

-Les Classiques- -Les Plats-

Escargots à la Bourguignonne 14 Steak Frites *
Snails, Garlic & Parsley Butter Grilled Top-Sirloin, Hand-Cut Fries
with Maître d’ Butter 34
Tarte à l’Oignon Alsacienne 15 with Sauce au Poivre 38
Caramelized Onions, Raclette, Bacon “Manion” Style 40

Moules à la Provençale * 20 Poulet Rôti 29

PEI Mussels, Basil, Tomatoes, Half Amish Chicken, Robuchon Potatoes,
Fennel, Shallots, Lillet Haricot Vert, Chicken Skin Jus

Soupe à l’Oignon Gratinée 12 Cassoulet Toulousain * 44

Beef Broth, Caramelized Onion, White Beans, Pork Belly, Confit Duck Leg,
Gruyère, Croutons Armagnac Duck Sausage,
Braised Lamb Shoulder
Salade Lyonnaise * 13
Frisée, Escarole, Poached Egg, Lapin en Croûte 34
Lardons, Croutons, Mustard Vinaigrette Braised Rabbit, Cider-Sunchoke Purée,
Rabbit Sausage, Root Vegetables, Puff Pastry
Salade Betteraves 13
Baby Beet Salad, Avocado Crème, Truite Des Fjords en Croûte * 31
Orange, Dukkah, Mint Ocean Trout Wrapped in Puff Pastry,
English Pea Mousse, Sauce Sorrel “Troisgros,”
Smoked Trout Roe
Cuisses de Grenouilles 16
Seared Frog Legs,
Fish Sauce, Lemon Garlic Butter Agnolotti 36
Roast Sunchoke & Boursin Pasta,
Caramelized Brown Butter Sauce,
Pâté en Croûte 19 Périgord Truffle
Duck, Wild Boar, and Pistachio Pâté, Foie
Gras, Cornichons, House Made Mustard
-Plats Pour 2-
-Saison-
Oxtail Bourguinon 70
Red Wine Braised Whole Oxtail,
Asperges Blanches 32 Pommes Aligot, Thumbelina Carrots,
Glazed AAA White Asparagus,
Brown Butter Breadcrumbs, Espelette Pearl Onions, Beech Mushrooms,
Hollandaise, Périgord Truffle Sauce Bordelaise

Seared Foie Gras * 28 Canard Rôti 75

Foie Fat Panisse, Maple Agrodolce, Whole Roasted Pekin Duck,
Macerated Blueberries, Sauce Bigarade, Duck Fat Spätzle,
Brown Butter Hazelnuts Braised Cabbage, Duck Bacon
Tartare D’agneau * 25
Diced Lamb Loin, Green Garlic Aioli, Chef/Owner : Oliver Poilevey
Fried Capers, Whole Wheat Poori Executive Chef: Wbaldo Gallegos
Chef de Cuisine: Henry Zimmerman
Salade de Chou 15 Sous Chefs: Leti Rodriquez/Zach Gordon
Baby Kale, Roquefort, Pickled Pear,
Brown Butter Pecans, Apple-Honey Vinaigrette
Spéciales
*Consuming raw or undercooked meats, poultry, seafood,
shellfish, or eggs may increase your risk of food borne illness. Monday: Half-Price Bottles of Wine
These items can be ordered raw or undercooked,
or may contain raw or undercooked ingredients