3-Course Dinner

seasonal produce, fresh herbs

mâche, dill, lemon juice, fleur de sel, pink peppercorn, Sicilian olive oi

mushrooms, roasted tomatoes, Mornay Sauce, truffle oil

tomato, cucumber, avocado, haricot vert, niçoise olives, basil, sherry-shallot vinaigrette

medley of rice, seasonal vegetables, diced tomatoes, parsley, lemon-butter-caper sauce

white beans casserole, duck sausage, foie gras, duck leg confit, braised lamb shoulder, natural duck jus

artichoke, roasted tomato, Niçoise olives, roasted garlic, pesto, pine nuts, Parmigiano Reggiano

pan-seared Certified Prime hanger steak, bone marrow, red wine-shallot sauce, French fries ~ add 12 ~

please ask your server for details

fleur de sel, crème Anglaise, caramel ice cream

Tahitian Vanilla custard, caramel crust

fresh raspberry coulis

please ask your server for details