7 dishes
French onion soup - gruyère toast
Ask whether the broth is vegetable rather than meat or fish stock.
Ask whether it is fried in the same duck fat.
Ask what comes with it, and what each part is made with.
Ask whether it is made with bacon (pork) and parmesan.
Ask whether the vegetables are finished with butter.
Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.
Ask what comes with it, and what each part is made with.
25 dishes
Burrata - heirloom tomatoes - shallot vinaigrette - parsley
Roasted goat cheese toasts - bacon - lemon honey - mixed greens
Atlantic salmon - candied pecans - feta - tomatoes - strawberries - croutons - spring mix
Bacon, tomatoes, scallions, crispy onions & blue cheese dressing
Lobster croquettes - lime aïoli - pickled onions
Feta - scallions - sriracha aioli
French baguette - whipped butter
Chef Fabrice’s famous escargots
Frog legs - garlic parsley butter
Beef tartare - cornichons - capers - crispy onions
Steamed mussels in a weekly rotating sauce
*8Oz Wagyu patty - caramelized onions - bacon - brie
Bacon wrapped center cut 8oz filet mignon - choice of side & sauce
Grilled prime ribeye - choice of side & sauce
Filet mignon - mushroom duxelle - puff pastry - demi glace - choice of side
Chef’s selection meat & cheeses - toast - jam - candied nuts
Fried brie - garlic toast - jam - mixed greens
Dijonnaise - sautéed garlic potatoes - asparagus
Duck breast - black cherry confit - duck jus - potatoes Sarladaise
New Zealand lamb - sweet pea purée - thyme jus
Atlantic salmon - smoked trout roe - creamy polenta - leek infusion
Seared Alaskan halibut - lemon parsley butter - carrots Vichy
1 dish
Chef’s selection meat & cheeses - toast - jam - candied nuts