Our Menu
Curated by Chef Antoine Dubois. Changes every season.
Truffle Burrata
Black truffle, heirloom tomatoes, basil oil.
Seared Scallops
Cauliflower purée, crispy capers, golden raisin jus.
Foie Gras Torchon
Brioche toast, fig compote, micro herbs.
Lobster Bisque
Maine lobster, crème fraîche, tarragon.
Wagyu Tenderloin
A5 Japanese Wagyu, bone marrow butter, truffle jus.
Dover Sole
Brown butter, lemon, hand-picked capers.
Duck à l'Orange
Moulard duck, lavender honey, fennel gratin.
Wild Mushroom Risotto
Porcini, chanterelle, morel, aged Parmigiano, black truffle.
Lamb Rack Provençal
Herbed crust, ratatouille, rosemary jus.
7-Course Tasting Menu
Chef Antoine's seasonal culinary journey. Wine pairing available.
Surf & Turf Royale
Nova Scotia lobster tail, dry-aged ribeye, caviar.
Chocolate Soufflé
Valrhona chocolate, vanilla bean ice cream, gold flake.
Tarte Tatin
Caramelized apple, crème Normande, calvados foam.
Mille-Feuille
Puff pastry, vanilla cream, wild strawberries.
Champagne Rosé NV
Laurent-Perrier Cuvée Rosé, fine bubbles.
Seasonal Cocktails
Crafted by our award-winning mixologist.