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RESTAURANT WEEK
60 per person / no sharing
choose one appetizer, main course and dessert
APPETIZER
FROG LEGS
w/ provençal garlic butter
SAUTÉED BRUSSELS SPROUTS
balsamic / espelette piment / shaved almonds / cranberries
ESCARGOT PERSILLADE
garlic / butter / parsley
MAIN COURSE
DUCK CONFIT PARMENTIER
crushed potato / truffle purée & pearls
BUTTERFLY SALMON
lemon pepper / ratatouille provençal
VEGETARIAN BUDDHA BOWL
edamame / beet / jasmine rice /
spaghetti squash / ratatouille provençal
DESSERT
CHEEESE PLATE
choice of:
garlic & herb triple crème
ossau iraty
camembert
fromag d'affinois
served w/ baguette / grapes / walnuts / apple / fig jam
CRÊPE
sugar / butter / salted caramel
CHOCOLATE COULANT
gluten free
served w/ strawberry coulis
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