Food

Silky asparagus velouté finished with cream.

Selection of French cheeses with baguette and seasonal compote.

Burgundy snails baked in parsley–garlic butter.

Country-style pork pâté, Dijon, cornichons, toasted brioche.

Thinly sliced French cured pork sausage with cornichons and Dijon.

Seared scallops with beurre blanc and herbs.

Classic caramelized onion soup gratinéed with Swiss cheese.

Hand-chopped beef with capers, Dijon, shallot; toasted baguette.

Oscietra caviar served with blinis, crème fraîche, and chives.

Hudson Valley duck foie gras torchon with fig jam and brioche.

Lobster bisque finished with cream and cognac.

Slow-braised beef in Burgundy wine with carrots, pearl onions, and mushrooms.

Crispy duck leg confit, duck fat potatoes, jus and dressed greens.

Center-cut beef tenderloin with demi-glace; choice of side.

Grilled bavette steak, sauce au poivre, bistro fries.

Larger portion steak tartare with frites and salad.

Pan-seared trout, toasted almonds, lemon brown butter.

Grilled asparagus with lemon and olive oil.

Hand-cut fries with aioli.

Warm baguette and cultured butter.

Crispy potatoes roasted in duck fat.

Extra slices of artisan sourdough.

Bistro greens with shallot-Dijon vinaigrette.

Espresso served with a trio of mini-desserts.

Classic vanilla custard with caramelized sugar crust.

Assorted French macarons.

Dark chocolate mousse, lightly whipped cream.