Valentine's Menu 2026
Available February 11–15, our Valentine’s menu will be served exclusively during these dates.
Created with romance in mind, the menu highlights rich flavors with aphrodisiacal properties - dishes meant to be savored together. Whether you’re celebrating love, friendship, or simply a beautiful meal, we look forward to welcoming you.
Les Soupes
LOBSTER BISQUE 12
(GF)
A rich soup made of lobster stock flambéed with Cognac, and thickened with rice, tomato paste, cream and a touch of cayenne
FRENCH ONION SOUP AU GRATIN 12
(GF*)
Traditional French onion soup sweetened with Port wine and veal stock topped with a crouton and melted Gruyère and Parmesan cheeses
CARROT, CARDAMOM, COCONUT CREAM SOUP 12
(V, VE, GF, DF)
A smooth and flavorful blend of carrots, aromatic cardamom, and velvety coconut cream
Les Salades
SALADE DE LA MAISON 10
(V, VE, GF, DF)
Mixed field greens tossed in a tangy citrus Dijon vinaigrette and topped with carrot ribbons
BEET ARUGULA SALAD 12
(V, VE, GF, DF, N)
Quartered beets dressed in lemon vinaigrette paired with orange segments, candied pecans, and spicy arugula tossed with balsamic vinaigrette
GOAT CHEESE SALAD 14
(V, GF*)
Warm goat cheese atop a crouton, fig compote, roasted peppers, field greens, and citrus vinaigrette
Les Hors d'Oeuvres
SIX OYSTERS ON THE HALF SHELL, CHAMPAGNE MIGNONETTE* 18
(GF, DF)
Raw Oysters on the Half Shell served with Champagne Mignonette
MUSHROOMS À LA GRECQUE 16
(V, VE, DF, GF)
A mélange of mushrooms - oyster, Parisienne, and portobello - in a tart vinegar marinade with leeks, onions, chives, and red bell peppers
PAIN D'EPICES 22
Foie Gras Mousse layered between spiced bread
TUNA TARTARE* 21
(GF, DF, N*)
Hand chopped sushi grade Ahi Tuna, shallots, soy sauce, Tabasco, sesame and chive oils, wasabi with seaweed salad and sesame seeds
STEAK TARTARE* 24
(GF, DF)
Hand chopped filet with shallots, capers, cornichons, Worcestershire, Tabasco, and coddled egg served with pommes frites
FOIE FOCACCIA 20
Focaccia with caramelized shallots, Kalamata olives, and Mission figs, with a dark balsamic reduction and tomato sage purée
OCTOPUS WITH WARM BACON DRESSING, SAFFRON POTATOES 24
(GF)
Tender octopus sautéed with bacon, onions, carrots and leeks then mixed with tangy red wine vinegar, served withsaffron potatoes
ESCARGOTS PROVENÇALES 15 (GF)
Our signature half dozen Helix Snails baked with garlic-butter, oven dried tomatoes and fresh basil
BAKED BRIE EN CROÛTE, PEACH COMPOTE, CANDIED PECANS 16
(V, N*)
Baked Brie served in a puff pastry with peach compote and candied pecans
LANGOUSTINE PURSE 18
Langoustine tails mixed with cream cheese and chives in a phyllo purse, fried, with a lobster sauce
Vegetarien & Vegan
ESCAR-NO! VEGETARIEN PASTA 26
(V)
Sautéed mushrooms and penne pasta tossed in our signature garlic-butter sauce with fresh basil and oven-dried tomatoes. For our guests who choose not to eat snails, this dish offers a way to enjoy the beautiful butter sauce animal-free. Finished with a sprinkle of Parmesan.
TAJINE VEGETALIEN 22
(V, VE, GF, DF, N)
Vegetable Tagine made with eggplant, onions, zucchini, yellow squash, chickpeas, dried fruit, almonds, walnuts, bell pepper & exotic spices on a bed of lime infused quinoa
Les Poissons
DOVER SOLE 68
Whole Dover Sole pan seared, deboned tableside with a butter parsley sauce served with Parmesan risotto and sautéed vegetables
LOBSTER TAIL – VANILLA CHAMPAGNE BEURRE BLANC 52
(GF*)
Maine lobster tail in a butter sauce of champagne and vanilla served with creamy risotto
DIVER SEA SCALLOPS 54
U8 Diver Sea Scallops, pan-seared with a veal demi, Marsala wine and Morel mushroom sauce, served with potato gnocchi and sautéed vegetables
BRANZINO 41
(GF)
Baked Mediterranean Sea Bass with a sauce of fish stock, goat cheese, oregano and white Balsamic vinegar served with lump crab meat, parmesan risotto and sautéed vegetables garnished with parmesan crisp
CHILEAN SEA BASS 56
Pan seared Chilean Sea Bass with a sauce made of dark chicken stock, beef chorizo, saffron, tomato and cream served with Parmesan risotto and sautéed vegetables
Les Viandes, Volailles & Gibiers
FILET LE FOU MIGNON WITH LOBSTER MEAT AND BOURSIN CHEESE SABAYON* 68
Filet Mignon paired with Lobster meat with a Boursin Sabayon, served with Dauphine potatoes and grilled asparagus
STEAK AU POIVRE – KC STRIP IN COGNAC PEPPERCORN CREAM SAUCE* 54
(GF)
Kansas City Strip Steak pan seared, flambéed in Cognac with Madagascar green peppercorns, veal demi glace and cream served with pommes frites and mixed field greens
WILD BOAR RAVIOLI – SAUCE OF CHOCOLATE, JUNIPER, AND CHILI FLAKE 42
Wild Boar Ravioli and root vegetables served with a complex sauce of pork jus, dark chocolate, chili flakes and juniper berry.
LAMB CHOPS MARINATED AND GRILLED WITH A ROSEMARY AU JUS* 49
New Zealand Lamb Chops marinated in olive oil, garlic and rosemary, pan seared and
finished in the oven with a rosemary au jus, served with cumin scented couscous and ratatouille
QUAIL – BRIOCHE, FOIE GRAS, TRUFFLES, SAUCE PÉRIGOURDINE 41
Grilled Quail with a stuffing of brioche, foie gras, truffles, and savory herbed vegetables, with a sauce of game stock, melted foie gras, truffles and Madeira wine. Served over mashed potatoes with sautéed vegetables
DIETARY LEGEND
V - Vegetarian VE - Vegan GF - Gluten-Free DF - Dairy-Free N - Contains Nuts