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Rabbit rillettes with purple mustard
Chilled sweet corn soup, jumbo lump crab, roasted corn salad
Snail ragout, fava beans and Mousserons mushrooms, flavored with tarragon
Scottish smoked salmon, sweet corn cream
Pan-seared foie gras, roasted mango, Port wine and cassis reduction
Mâche salad, breaded goat cheese and candied walnuts
Braised pig feet stuffed with foie gras, French lentils
Seared scallop, pickled “ratatouille”, clams, Saffron sauce
Hanger steak with shallot & red wine sauce, sautéed potatoes, green asparagus
Sautéed halibut, basmati rice and wild ramps, ginger emulsion
Veal medallions, crushed potatoes and wilted mustard green, Natural jus flavored with lemon thyme
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