French Onion Soup Gratinée - 10
Heirloom Tomato Bisque - Butter Poached Dungeness Crab - 13
Vichyssoise with Pacific Oysters
Farm Raised Osetra, Citrus Creme Fraiche - 14
Spicy Ahi Tartare - Avocado, Sesame Wafers - 15
Free Range Escargots
Toulouse Sausage, Forest Mushrooms, Garlic Butter - 14
Hudson Valley Foie Gras - Chef's Nightly Preparation - 20
Shrimp en Cassolette
Cognac-Dijon Mustard Sauce, Tomato Fondue - 14
Chilled Pacific Oysters
Champagne Gelee, English Cucumber - 15
Seared Day Boat Scallops
White Cheddar Polenta, Corn, Bacon & Sage Ragout - 15
Butter Lettuce Salad
Toasted Almonds, Roquefort-Dijon Vinaigrette - 13
Belgian Endive Salad
Watercress, Arugula, Candied Walnuts, Apples, Manchego Cheese - 13
Warm Frisee and Asparagus Salad
Asparagus, Warm Poached Egg, Manchego, Banyuls Vinaigrette - 14
Santa Barbara Field Greens - Sherry Vinaigrette - 11
Heriloom Tomato Salad - Humbolt Fog, Vincotta Vinaigrette - 13
A Little Fromage - Artisanal Cheeses, Seasonal Exotica, Grilled Breads Three Cheeses - 16 . . . Five Cheeses - 22
Entrees
Braised All Natural Angus Boneless Short Ribs
Red Wine Sauce, Mashed Potatoes, Horseradish Cream - 26
Seabass 'Picholine'
Spinach, Capers, Fingerling Potatoes, Picholine Olive Sauce - 28
Pan Roasted Salmon
Rock Shrimp and White Summer Corn Chowder - 26
Three Way Duck
Confit, Grilled Breast, Seared Foie Gras, Port-Sour Cherry - 36
Moules Frites
White Wine, Garlic, Cream, Pommes Frites - 18
Seared Rare Ahi 'Nicoise'
Aspargus, Spinach, Fingerlings, Quail Egg
and Preserved Meyer Lemon Vinaigrette - 34
Rosemary Roasted Prime Colorado Rack of Lamb
Gratin Dauphinois, Asparagus, Sweet Garlic Confiture - 40
All Natural, Free Range Chicken Breast Braised with Picholine Olives,
Lemon and Reisling, Mashed Potatoes - 24
Day Boat Scallops on White Cheddar Polenta
Corn, Bacon, Sage Ragout - 26
Beef Stroganoff
Filet Mignon, Forest Mushrooms, Pasta, Dijon Sauce - 26
Summer Vegetable Risotto
Chef's Farmer's Market Vegetables - 18
‘Signature Steaks’
We serve the finest corn-fed aged, hand-selected, Prime Midwestern beef.
In true Parisian style
our steaks are seared over high heat in French,
17th Century designed blue steel pans.
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Flatiron Steak au Poivre
Cognac Peppercorn Sauce, French Fries - 28
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Basque Spiced 14 oz. All Natural Ribeye
Valdeon Butter, Cabernet Jus - 40
Sides
Serve Two - $7
Gratin Dauphinois
Roquefort Mashed Potatoes
Steamed Asparagus with Hollandaise
Creamed White Corn with Parmesan Crust
Pommes Frites - Fleur de Sel, Fresh Thyme
Spinach with Toasted Garlic
Medley of Seasonal Vegetables
Sauteed Broccolini with Toasted Garlic, Red Pepper Flakes
20% Gratuity will be added to Parties of 8 or More
Please Inquire about our Corkage Policy
Children's menu available upon request.
Menu items and prices subject to change.
