5PM – 10PM
Inspired by Félix Landrum’s Parisian-American upbringing and his love for Paris, the menu is composed of French-inspired fare intended to be enjoyed at all times of day, including Petit Plats, Plats, & Soupe et Salades.
Inspired by Félix Landrum’s Parisian-American upbringing and his love for Paris, the menu is composed of French-inspired fare intended to be enjoyed at all times of day, including Petit Plats, Plats, & Soupe et Salades.
chive, espelette, dijon, lobster, brown butter crumb
fried brussels sprouts, crispy lardon, pickled red onion, balsamic reduction, parmigiano-reggiano
gruyère, béchamel sauce, crispy prosciutto, baked brioche crumbs
warm seasonal french cheese dip, watermelon radish, grilled baguette
tri-color beets, herbed chèvre, toasted pistachios, micro arugula
jalapeño-leek aïoli, watermelon radish
steamed in white wine, garlic butter, cherry tomatoes, olives, garlic, thyme
selection of cured meats & seasonal imported french cheeses, local honey, candied pecans, champagne dressed arugula, olives, grilled baguette
caramelized onion, melted gruyère, toasted baguette
frisée, arugula, champagne vinaigrette, crispy lardon, storey farms poached egg
arugula, candied pecans, champagne vinaigrette, warm chèvre toast points
little gem lettuce, parmigiano-reggiano, house caesar dressing, toasted parmesan crisps
[add storey farms poached egg 4 | chicken 9 | add 4oz filet mignon, shrimp or fish mkt]

double short rib-brisket blended patties, caramelized onion, dijonnaise, raclette, local bakery sesame bun, house cut pommes frites
rigatoni, mushroom mélange, parmesan, chive, crème fraiche, crispy shallot
prosciutto, boursin cheese, potato gratin, seared broccolini, sauce soubise
spring pea risotto, persillade breadcrumbs, sauce bordelaise
chef’s selection of seasonal fish
8oz seared filet mignon, béarnaise, house cut pommes frites
