French Menu

Starters

Escargots à la Bourguignonne

Snails baked in garlic-herb butter, served with crusty baguette.

Œufs en Meurette

Poached eggs in red wine sauce with lardons and croutons.

Coquilles Saint-Jacques

Pan-seared diver scallops with leeks in beurre blanc.

French Onion Soup Gratinée

Caramelized onions under Gruyère toast.

Caviar Blinis

Buckwheat blinis with crème fraîche and premium caviar.

Foie Gras Terrine

Smooth duck foie gras with brioche and fig chutney.

Tarte Flambée

Thin-crust tart with crème fraîche, lardons, and onions.

Gougères

Cheesy choux puffs filled with Gruyère and herbs.

Velouté de Châtaignes

Chestnut soup with cream and crispy pancetta.

Confit de Canard Rillettes

Duck confit spread with cornichons and toast.

Entrées

Coq au Vin

Chicken braised in Burgundy with bacon and mushrooms.

Boeuf Bourguignon

Beef stewed in red wine with carrots and herbs.

Duck à l'Orange

Roasted duck with Grand Marnier glaze.

Cassoulet

Beans with duck confit, sausage, and garlic sausage.

Bouillabaisse

Seafood stew with rouille and saffron aioli.

Magret de Canard

Seared duck breast with cherry-port reduction.

Filet de Boeuf au Poivre

Pepper-crusted beef tenderloin in cream sauce.

Sole Meunière

Pan-fried sole in browned butter with lemon.

Poulet Rôti Grand-Mère

Roast chicken with potatoes, bacon, and onions.

Check your date availability