RESTAURANT WEEK
60 per person / no sharing

choose one appetizer, main course and dessert

APPETIZER

FROG LEGS

w/ provençal garlic butter

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SAUTÉED BRUSSELS SPROUTS

balsamic / espelette piment / shaved almonds / cranberries

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ESCARGOT PERSILLADE

garlic / butter / parsley

MAIN COURSE

DUCK CONFIT PARMENTIER

crushed potato / truffle purée & pearls

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BUTTERFLY SALMON

lemon pepper / ratatouille provençal

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VEGETARIAN BUDDHA BOWL

edamame / beet / jasmine rice /

spaghetti squash / ratatouille provençal

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DESSERT

CHEEESE PLATE

choice of: 

garlic & herb triple crème

ossau iraty

camembert

fromag d'affinois

served w/ baguette / grapes / walnuts / apple / fig jam

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CRÊPE

sugar / butter / salted caramel

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CHOCOLATE COULANT

gluten free

served w/ strawberry coulis

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