Paradou

Blended with lemon & lime zest, capers, cornichons, shallots, dijon mustard & quail egg

Canadian sturgeon caviar with vodka creme fraiche, chives and warm mini crepes

Layers of roast beets & goat cheese atop puff pastry with golden beets, walnuts & beet coulis

Court bouillon-poached calamari with cherry tomato confit, toasted pine nuts, mache & black nicoise olive oil

Served with dried figs & orange zest. House-made foie gras accented with dried figs and orange zest, served with brioche

French-style antipasto plate for two featuring artisanal hams, salamis, pates with mixed greens, asparagus & haricot vert

Herbed seared tuna, grilled sardines, smoked trout with baby vegetables served with saffron aioli

Marinated frog legs & wild mushrooms with fingerling potatoes, frisee & paprika creme fraiche

Served with oven roasted tomatoes

Served with herbed pan-seared tuna & olives

Served with goat cheese brulee croutons

Served with ramps and crushed purple potatoes. Cold poached salmon crusted with bitter chocolate grain mustard with ramps & hot crushed purple peruvian potatoes

Fish of the day

Day boat scallops with baby vegetables in a light white wine, garlic jus

Zaatar-spiced semi-boned half chicken and truffled mashed potatoes

Served with white peach chutney & roast butternut squash. Pan seared duck breast with vanilla bean, white peach chutney & roast butternut squash

New zealand rack of lamb with lavender rice & the chef's sauce orange a i orientale

Grilled pork loin with spring pea puree, accented with paprika oil

Grilled shell steak with potato gratin & mesclun salad - choice of roquefort, shallot or pepper sauce

Beer-braised beef cheeks with vegetable mire poix and celeriac puree

Served with banana creme anglaise

Served with white balsamic reduction

Filled ile flotante with wild berry compote & rose water gelees