CLASSIC LYON STYLE SEAFOOD QUENELLES

in a savory lobster sauce, baked with gruyère 15.75

BRAISED SHORT RIB RAVIOLI

cabernet sauvignon reduction, truffle essence, cremini and chanterelle mushrooms 14.75

FRESH BEET AND CREAM CHEESE NAPOLEON

smoked salmon and horseradish herb vinaigrette 14.50

WARM ASPARAGUS WITH MOREL ESSENCE

and fresh thyme oil from Chef Bernard’s herb garden 16.50

AVOCADO FAN WITH WARM GOAT CHEESE

in a shallot, olive oil and cracked black pepper dressing 12.50

LOBSTER RAVIOLI

with truffle and chive sauce 16.50

DIVER SCALLOPS AND MAINE LOBSTER

with​ phyllo dough over garlic tomato coulis with thyme essence 18.50

A SELECTION OF FOUR FARM HOUSE AND IMPORTED ARTISIAN CHEESES

with quince paste, nuts and fruit 11.75

SIBERIAN BLACK PEARL OSETRA CAVIAR

with all the classic condiments Market Price Soups and Salads

WILD MUSHROOM SOUP

with​ chives 12.75

HOMEMADE SOUP OF THE DAY 8.50

SEASONAL BABY FIELD GREENS

with house dressing 9.50

MODERNE CAESAR SALAD

with grana padano 10.50

SEASONAL SALAD

with radicchio chiffonnade, watercress, endive, candied pecans, blue cheese, seasonal fruits served with whole grain mustard vinaigrette 10.50

GRILLED SEASONAL SEABASS

over basmati rice, ginger herb vinaigrette, Chinese lettuce salad, micro amaranth and black sesame seeds 39.75

POACHED SCOTTISH SALMON

in cooking jus, steamed vegetables and a saffron aïoli 41.75

IMPORTED DOVER SOLE FROM THE ENGLISH CHANNEL

cooked on the bone, deboned and served with imported Belgium courgette haricots verts and fresh grape Veronique sauce 48.50

FARFALLE PASTA

fresh tomatoes and basil 24.50

PAPPARDELLE PASTA

truffles, morel mushrooms and fava beans 29.75

TAGLIATELLE PASTA

fresh chanterelle mushrooms, lemon, baby wild arugula and crème fraîche 26.50

DUCK BREAST

roasted pink, leg confit with mango ginger and Madeira sauce 37.50

CRISPY FREE RANGE CHICKEN

over​ aromatic fresh seasonal vegetables and reduced natural juices 33.75

MAINE LOBSTER POT PIE

with​ fresh garden vegetables and a rich lobster fumet 48.75

CALIFORNIA ROASTED QUAIL

stuffed with sweetbreads, creamy black rice in Chablis wine sauce with a side of fresh vegetables 38.75

ROASTED RACK OF LAMB

fresh herbs from our garden, reduced lamb jus, a bouquetière of vegetables and gratin dauphinois 44.75

SKILLET ROASTED VEAL CHOP

wild mushroom sauce, roasted garlic, fresh thyme and a bouquetière of vegetables 48.50

GRILLED FILET OF BEEF

aged​ red wine vinegar sauce, purple shallots, ciboulette, fresh vegetables and gratin dauphinois 45.00

ROASTED RABBIT SADDLE AND LEG

French Basque ragout of braised savoy cabbage and mirepoix tarragon jus 36.75

AGED NEW YORK STEAK AU POIVRE

sea salt, vegetables and gratin dauphinois 42.75

Soupe Du Jour

Lobster Bisque

Lobster meat, sherry veloute

Organic Wild Mushroom Soup

Roasted Beet Salad

Barrel aged greek feta cheese, champagne vinaigrette, olive bread toast points

Salad of Organic California Greens

House vinaigrette

Caesar Salad

Kalamata olives, croutons, grana padano

Fingerling Potatoes and Lyon Sausage

Shallot vinaigrette, parsley

Salmon Carpaccio

Lemon, chives, olive oil, green peppercorns

Farfalle Pasta

Fresh​ tomatoes, basil

One Quenelle

Nantua sauce

Artisan Pate

Celery root salad, cornichons, kalamata olives

Farfalle Bowl

Fresh​ tomato, basil

Tagliatelle

Chanterelles mushrooms, lemon, creme fraiche, arugula

Angel Hair Pasta with Shrimp

Tomatoes, thyme

Asparagus 5 Minute Egg

Prosciutto de parma, sesame seeds, champagne vinaigrette

Warm Shrimp Salad

Field greens, avocados, raspberry vinaigrette

Asian Chicken Salad

Rotisserie chicken, mango, blueberries, napa lettuce, mint, red peppers, peanuts, sesame seed oil dressing

Heirloom Tomatoes

Burrata, arugula, basil, olive oil, balsamic vinegar

Duck Confit

Crispy potatoes, caramelized apples

Chicken Breast

Four cheeses, spinach, crispy potatoes

Half Chicken

Vinegar sauce, vegetable medley

Steak Frites

Green beans, maître d’ butter can be made into a salad

Medallions

Green​ peppercorn sauce, vegetables, potatoes

Veal Patty

Fresh​ herbs, lemon sauce, field greens, crispy potatoes

Seasonal Seabass

Vegetables, spinach, crispy potatoes, grape lemon sauce

Mussels with Chorizo

White wine, garlic, leeks, saffron-aïoli crostini, fries

Lunch Box

Four different tastes in a surprise presentation

Quenelles

2​ quenelles, nantua sauce, green beans

Omelet

Chef’s daily creation. Crispy potatoes, small salad