19.00TomatoGarden heirloom tomatoes, black mission tree figs, micro sweet basil, 12-years aged balsamic di modena and basil oil
26.00RosevalPotato and thyme confit, foie gras rougie terrine, french radish, baby arugula and seasonal truffles with black truffle vinaigrette
22.00BetteravesRoasted heirloom beets, crottin de chavignol, beaumont macadamia nuts, garden sucrine and mandarin oranges with white balsamic vinaigrette
18.00ChicoryBelgium endive, apple-wood smoked lardon, gabriel coulet roquefort, california walnuts and bartlett pears with acacia honey vinaigrette
13.00Salade Du MarcheMesclun greens, treviso, frisee, lollo rosso, fine herbs and campari tomatoes with house lemon como vinaigrette
Soups
38.00Melano SporumDouble chicken stock, forest mushrooms, foie gras, perigord black truffles, layered puff pastry and murray's river fleur de sel, hommage a V.G.E.
18.00Celeriac VelouteCream of celeriac, crispy lardon, granny smith apples, beurre noisette croutons, chives and piment d'espelette
Charcuterie
28.0014-Months Aged Prosciutto Di San Daniele
28.0036 Months Cinco Jotas Jamón Bellota Iberico Pata Negra
28.00French Saucisson La Rosette De Lyon
28.00Fra’Mani Salame Gentile
28.00Cornichons and Pearl Onions
Appetizers
26.00Tartare De BoeufPrime angus beef tenderloin, spanish capers, fresh parsley, pickled cornichons and organic farm eggs; served with pain de campagne
22.00Aubergine FumeSmoked eggplant caviar, petite jardinerie, cumin scented croutons with fernando pensato oil
28.00Foie Gras TorchonYears aged balsamic reduction with apple, apricot and pineapple chutney
26.00Cinco Jotas HamToasted with tomato concasse and basil
28.00LangoustineCrispy en papillote with fresh basil and parsley coulis
24.00Saumon FumeHomemade norwegian smoked salmon, creme fraiche, black tellicherry peppercorn, citrus and pan de campagne
Le Caviar
125.001 Oz. California White Sturgeon OsetraWhite sturgeon, farm-raised in california, USA. Beautiful golden brown to black color, medium-sized pearls with a smooth, bold flavor and a hint of green seaweed
205.00Oz. Caspian SevrugaNative to the caspian sea, raised in bulgaria. Smooth grey-colored pearls encases bright clean ocean taste with buttery elegance and a slightly sweet finish
275.001 Oz. Karat Amber Russian OsetraOriginating from israel, these amber and chestnut-colored pearls bring bold notes of the sea in the medium-large pearls beads with sweet, salty and rich flavors
Caviar TinLayers of colossal florida stone crab and crème fraîcheOptions:
1 oz. California white sturgeon osetra (155.00)
, 1 oz. Caspian sevruga (235.00)
, 1 oz. Karat amber russian osetra (305.00)
The Meats
48.00USDA Black Angus Filet Mignon (10 Oz.)
56.00Lafrieda 30-Days Prime Dry-Aged New York Strip Loin (12 Oz.)
Lafrieda 30-Days Prime Dry-Aged Bone-In
68.00New York Strip Loin (18 Oz.)
54.00Lafrieda 30-Days Prime Dry-Aged Bone-in Rib Eye (18 Oz.)
105.00Lafrieda 30-Days Prime Dry-Aged Bone-in Porter House (28 Oz.)
40.00USDA Prime Lamb Rack (4 Bones)
The Butcher’S Cut
Farm Raised Air Chilled ChickenChicken simply roasted, served with wild mushrooms, roasted potatoes diamant and truffle chicken demi-glaceOptions:
Half (32.00)
, Whole (62.00)
49 per personColorado LambRoasted rack of lamb, ail en chemise, gnocchi, niçoise olives, tomato confit with fresh thyme and lamb jus
52 per personVeal ChopRoasted milk-fed holsteinveal chop, heirloom purple baby carrots, herb salad and jus gras
68 per personCôte De BoeufUSDA prime dry-aged 32 oz. Rib eye, roasted potatoes gratin dauphinois and roquefort gabriel coulet sauce
Classic Braised Meats
28.00BlanquetteBraised veal en cocotte, button mushrooms, carrots and pearl onions; served with robes des champs potatoes and fresh parsley
32.00NavarinBraised lamb shoulder en cocotte, heirloom tomatoes and seasonal vegetables with thyme
38.00Short RibsBraised USDA prime short ribs, cabernet red wine, juniper berries, california prunes and truffle crème fraîche; served with tagliatelle pasta
68.00Dover SoleSeared meuniere, parsley, lemon juice and brown butter
36.00Monkfish a La ProvencaleTomato confit, pine nuts, sauce vierge and roasted fingerling potatoes
68.00Grilled LobsterGrilled maine lobster with tender spring vegetables in basil nage
Side Dishes
11.00Les FritesHomemade cut fries
11.00La PureeIdaho potatoes whipped with butter A.O.C. With truffles ($6 extra)
11.00GnocchiTomato confit and nicoise olives
11.00FingerlingOrganic potatoes diamant with bretagne butter and fresh parsley
11.00Wild MushroomsSeasonal fricassee en persillade, whipped cream and beef jus
11.00IdahoTraditional potatoes gratin dauphinois
From the Market
12.00AsparagusHudson river steamed asparagus
12.00BayaldiLayered vegetables provencale with eggplant, zucchini and tomatoes
12.00BouquetiereSteamed garden fresh vegetables
Classic Sauces
6.00BordelaiseA classic sauce from bordeaux with shallots, thyme and a reduction of cabernet sauvignon
6.00BearnaiseReduction of white wine vinegar, shallots and fresh tarragon
6.00RoquefortReduction of chicken stock with cream and roquefort gabriel coulet blue cheese
6.00Au PoivreBeef jus and green peppercorns flambe with french cognac
6.00MorelsReduction of beef jus with creme fraiche, morel mushrooms and fresh parsley
6.00AngusTraditional beef jus, roasted black pepper, onions, garlic and thyme
6.00PerigueuxFresh perigord black truffles with a reduction of port wine (a $4 surcharge will apply)
Cheese Selection
Assiette De Fromages
28.00Roquefort Gabriel Coulet
28.00Humboldt Fog
28.00Truffle Tremor Goat Cheese
28.00Comte 15-Months Reserve
28.00J.Haxaire Munster Gerome Aoc
28.00Selection of Homemade Marmalade and Fig Cake
Les Clarines
26.00Baked Cheese Vacherin with Sauvignon Blanc; Served with Toast Points and Homemade Blueberry Marmalade
Sweet Finale
13.00Chocolate Milk-Hazelnut TartSweet tart shell and praline croustillant topped with savory chocolate milk ganache and roasted hazelnuts
13.00The Baba Au RumTypical neapolitan specialty
13.00Brioche Punch with Syrup, Shiny Glaze and Slight Cream Madame;Accompanied by a jar of jamaican rum
13.00Strawberry TartClassic sable breton with strawberry marmalade and fresh california strawberries
13.00Classic Valrhona MousseChocolate mousse cake with chocolate purée; a special memory of your childhood
13.00The ClafoutiA gervais family recipe for seasonal fruit tart
13.00Lemon TartAuthentic dessert from menton “French riviera”; lemon crémeux with zest and French meringue
Grill
Salads
19.00TomatoGarden heirloom tomatoes, black mission tree figs, micro sweet basil, 12-year aged balsamic di modena and basil oil
26.00RosevalPotato and thyme confit, foie gras rougié terrine, french radish, baby arugula and seasonal truffles with black truffle vinaigrette
22.00BetteravesRoasted heirloom beets, crottin de chavignol, beaumont macadamia nuts, garden sucrine and mandarin oranges with white balsamic vinaigrette
18.00ChicoryBelgium endive, apple-wood smoked lardon, gabriel coulet roquefort, california walnuts and bartlett pears with acacia honey vinaigrette
13.00Salade du marchéMesclun greens, treviso, frisée, lollo rosso, fine herbs and campari tomatoes with house lemon como vinaigrette
Soups
38.00Melano sporumDouble chicken stock, forest mushrooms, foie gras, perigord black truffles, layered puff pastry and murray’s river fleur de sel, hommage a v.G.E.
18.00CeleriacveloutéCream of celeriac, crispy lardon, granny smith apples, beurre noisette croutons, chives and piment d’espelette
Charcuterie
28.0014-Month Aged Prosciutto Di San Daniele
28.0036 Month Cinco Jotas Jamón Bellota Iberico Pata Negra
28.00French saucisson la rosette de lyon
28.00Fra’mani salame gentile
28.00Cornichons and pearl onions
Appetizers
26.00Tartare de boeufPrime angus beef tenderloin, spanish capers, fresh parsley, pickled cornichons and organic farm eggs; served with pain de campagne
22.00Aubergine fuméSmoked eggplant caviar, petite jardinerie, cumin scented croutons with fernando pensato oil
28.00Foie gras torchon12-year aged balsamic reduction with apple, apricot and pineapple chutney
26.00Cinco jotas hamToasted with tomato concassé and basil
28.00LangoustineCrispy en papillote with fresh basil and parsley coulis
24.00Saumon fuméHomemade norwegian smoked salmon, crème fraîche, black tellicherry peppercorn, citrus and pan de campagne
Le Caviar
125.001 oz. California white sturgeon osetraWhite sturgeon, farm-raised in california, usa. Beautiful golden brown to black color, medium-sized pearls with a smooth, bold flavor and a hint of green seaweed
205.001 oz. Caspian sevrugaNative to the caspian sea, raised in bulgaria. Smooth grey-colored pearls encases bright clean ocean taste with buttery elegance and a slightly sweet finish
275.001 oz. Karat amber russian osetraOriginating from israel, these amber and chestnut-colored pearls bring bold notes of the sea in the medium-large pearls beads with sweet, salty and rich flavors
Caviar tinLayers of colossal florida stone crab and crème fraîcheOptions:
1 oz. California white sturgeon osetra (155.00)
, 1 oz. Caspian sevruga (235.00)
, 1 oz. Karat amber russian osetra (305.00)
The Meats
48.00Usda blackangus filetmignon (10 oz.)
56.00Lafrieda 30-day prime dry-aged newyorkstrip loin (12 oz.)
68.00Lafrieda 30-day prime dry-aged bone-in newyorkstrip loin (18 oz.)
54.00Lafrieda 30-day prime dry-aged bone-in rib eye (18 oz.)\
125.00Lafrieda 60-day prime dry-aged bone-in tomahawksteak(32 oz.)
105.00Lafrieda 30-day prime dry-aged bone-in porter house (28 oz.)
40.00Usdaprime lamb rack (4 bones)
The Butcher’S Cut
Farm-raised air-chilled chickenChicken simply roasted, served with wild mushrooms, roasted potatoes diamant and truffle chicken demi-glaceOptions:
Half (32.00)
, Whole (62.00)
Colorado lambRoasted rack of lamb, ail en chemise, gnocchi, niçoise olives, tomato confit with fresh thyme and lamb jus 49pp
Veal chopRoasted milk-fed holstein veal chop, heirloom purple baby carrots, herb salad and jus gras 52pp
Côte de boeufUsda prime dry-aged 32 oz. Rib eye, roasted potatoes gratin dauphinois and roquefort gabriel coulet sauce 68pp
Classic Braised Meats
28.00BlanquetteBraised veal en cocotte, button mushrooms, carrots and pearl onionsserved with robes des champs potatoes and fresh parsley
32.00NavarinBraised lamb shoulder en cocotte, heirloom tomatoes and seasonal vegetables with thyme
38.00Short ribsBraised usda prime short ribs, cabernet red wine, juniper berries, california prunes and truffle crème fraîche; served with tagliatelle pasta
From the Sea
Oysters(Served on the half shell) selection of: fancy sweets (new brunswick, canada) kumamoto (pacific nw)Options:
Half dozen (18.00)
, 1 dozen (34.00)
68.00Dover soleSeared meunière, parsley, lemon juice and brown butter
36.00Monkfish à la provençaleTomato confit, pine nuts, sauce vierge and roasted fingerling potatoes
68.00Grilled lobsterGrilled maine lobster with tender spring vegetables in basil nage
Side Dishes
11.00Les fritesHomemade cut fries
11.00La puréeIdaho potatoes whipped with butter a.O.C.With truffles ($6 extra)
11.00GnocchiTomato confit and niçoise olives
11.00FingerlingOrganic potatoes diamant with bretagne butter and Fresh parsley
11.00Wild mushroomsSeasonal fricassée en persillade, whipped cream and beef jus
11.00IdahoTraditional potatoes gratin dauphinois
From the Market
12.00AsparagusHudson river steamed asparagus
12.00BayaldiLayered vegetables provençale with eggplant, zucchini and tomatoes
12.00BouquetièreSteamed garden fresh vegetables
Classic Sauces
6.00BordelaiseA classic sauce from bordeaux with shallots, thyme and a reduction of cabernet sauvignon
6.00BéarnaiseReduction of white wine vinegar, shallots and fresh tarragon
6.00RoquefortReduction of chicken stock with cream and roquefort gabriel coulet blue cheese
6.00Au poivreBeef jus and green peppercorns flambé with french cognac
6.00MorelsReduction of beef jus with crème fraîche, morel mushrooms and fresh parsley
6.00AngusTraditional beef jus, roasted black pepper, onions, garlic and thyme
6.00PerigueuxFresh perigord black truffles with a reduction of port wine
Cheese Selection
28.00Assiette De FromagesOptions:
Roquefort gabriel coulet, Humboldt fog, Truffle tremor goat cheese, Comté 15-month reserve, J.Haxaire münster gerome aoc, Selection of homemade marmalade and fig cake
26.00Les ClarinesBaked cheese vacherin with sauvignon blanc; served with toast pointsand homemade blueberry marmalade
Sweet Finale
13.00Milk chocolate hazelnut tartSweet tart shell and praline croustillant topped with savory milk chocolate ganache and roasted hazelnuts
13.00The baba au rumTypical neapolitan specialty brioche punch with syrup, shiny glaze and slight cream madame accompanied by a jar of jamaican rum
13.00Strawberry tartClassic sable breton with strawberry marmalade and fresh california strawberries
13.00Classicvalrhona mousseChocolate mousse cake with chocolate purée; a special memory from childhood
13.00The clafoutiA gervais family recipe for seasonal fruit tart
13.00Lemon tartAuthentic dessert from menton “french riviera;" lemon crémeux with zest and french meringue
Lounge
Small Bites
19.00TomatoGarden heirloom tomatoes, black mission tree figs, micro sweet basil, 12-year aged balsamic di modena and basil oil
24.00Saumon FuméHomemade norwegian smoked salmon, crème fraîche, black tellicherry peppercorns, citrus and pan de campagne
12.00Potato CroquettePomme purée with iberico ham
Charcuterie
28.0014-Month Aged Prosciutto Di San Daniele
28.0036 Month Cinco Jotas Jamón Bellota Iberico Pata Negra
28.00French Saucisson Larosette De Lyon
28.00Fra’Mani Salame Gentile
28.00Cornichonsand Pearl Onions
26.00Cinco Jotas HamToasted with tomato concassé and basil
Assiette De Fromages
28.00Roquefortgabriel Coulet
28.00Humboldt Fog
28.00Truffle Tremor Goat Cheese
28.00Comté 15-Month Reserve
28.00J.Haxaire Münster Gerome Aoc
28.00Selection of Homemade Marmalade and Fig Cake
From the Sea
Oysters(Served on the half shell) selection of: fancy sweets (new brunswick, canada) kumamoto (pacific nw)Options:
Half dozen (18.00)
, 1 dozen (34.00)
28.00LangoustineCrispy en papillote with fresh basil and parsley coulis
Sweet Finale
13.00Milk Chocolate Hazelnut TartSweet tart shell and praline croustillant topped with savory milk chocolate ganache and roasted hazelnuts
13.00The Baba AurumTypical neapolitan specialty brioche punch with syrup, shiny glaze and slight cream madame accompanied by a jar of jamaican rum
13.00Strawberry TartClassic sable breton with strawberry marmalade and fresh california strawberries
13.00Classic Valrhona MousseChocolate mousse cake with chocolate purée; a special memory from childhood
13.00The ClafoutiA gervais family recipe for seasonal fruit tart
13.00Lemon TartAuthentic dessert from menton “french riviera;” lemon crémeux with zest and french meringue
Signature Cocktails the Specialty
18.00Chili PassionmartiniChili-infused russian standard vodka, passion fruit-infused rum,passion fruit pulp, ginger syrup and chili flakes
18.00Saigon GimletChili-infused russian standard vodka, ginger liquor citrus, simple syrup and basil
18.00ZenLemongrass and jasmine tea-infused russian standard vodka,honey, citrus and ginger syrup
18.00Yen RoséRose petal-infused well of wisdom sake, peach-infused russian standard vodka, rose syrup, rosé champagne and grains of desire
18.00Nut CapPecan-infused bacardi rum, amaretto disaronno, baileys, whipped rum and almond foam
The Seasonal
16.00RosamariaSanta teresa 1796 rum, blackberry preserves, citrus, rosemary and allspice
16.00The SetaiappleApple and lemon-infused russian standard vodka, apple juice,simple syrup, fresh rosemary and fresh mint with an absinthe rinse
15.00Jack RoseLaird’s apple brandy, homemade grenadine, pomegranate juice, citrus and fresh cardamom
15.00Pomegranate Pisco SourPomegranate-infused kappa pisco, pomegranate juice, homemade grenadine, citrus and an egg white
The Gold Martini
100.00Russian Standard Gold EditionCrafted according to dmitri mendeleev’s 1894 recipe with carefully selected extracts of siberian golden root (ginseng), creating a uniquely rich and exceptionally smooth vodka.
100.00Louis Xiii Cognac De Rémy MartinCreated in 1874, louis xiii has always been a tireless pursuit of excellence. More than 1,200 eaux-de-vie from the grande champagne region of cognac, all aged between 40–100 years in specially crafted limousin oak barrels, make up the louis xiii blend. Richly woven with history and steeped in family tradition, louis xiii is acclaimed as the ultimate cognac.
100.00Grand Marnier “Cuvée Cent Cinquantenaire”Launched by jacques marnier lapostolle, the company’s ceo, in 1977 to commemorate the 150th anniversary of the house of grand marnier®. This opulent blend, presented in a unique decanter, was created for cognac enthusiasts. It combines essence of orange with very old cognacs mainly from grande champagne, the most prestigious production area in the cognac region. The epitome of grand marnier’s® luxury and authenticity, the bottle’s distinctive ‘art nouveau’ decoration is still hand-finished today.
100.00Riesling Ice Wine by Mission Hills 2009 Okanagan Valley, British ColombiaNaturally frozen on the vine, grapes destined for icewine production are painstakingly hand harvested at temperatures of 8°c or colder. As the frozen grapes are pressed, only a few precious drops of concentrated juice are obtained. At mission hill family estate, ice wine isn’t made every year. We wait for mother nature’s blessing. Under the watchful eye of winemaker john simes, the grapes are harvested and turned into a delicately balanced, aromatic wine. Technically challenging, time consuming and very risky, ice wine is truly an art and is considered to be a delicacy
10.00FizzygingerFresh ginger, passion fruit and topped with ginger beer
10.00Tropical Fruit PunchPassion fruit with a hint of grenadine; blended with freshly squeezed juices
10.00Blueberry Passion ColadaFresh blueberries, passion fruit nectar and coconut
Coffee
6.00Coffee, Espresso, Macchiato, Latte
7.00Cappuccino, Double Espresso
6.00Iced Coffee, Iced Espresso Sceccherato
Teas (Dammann Frères)
10.00Earl Grey Yin ZhenThe earl grey yin zhen, a high-quality tea (keemun), is sprinkled with white tips and refined with bergamot essential oil from calabria. Infusion: 4/6 minutes.
10.00Goût Russe DouchkaThe blend ”goût russe” is a preciously treasured recipe with a blend of special chinese teas. The addition of citrus fruits essential oil gives a captivating character to this blend.Infusion: 4/5 minutes.
10.00L’OrientalThe blend ”l’oriental” is a green gunpowder tea from china. This blend is flavored with passion fruit, peach and wild strawberry, then sprinkled with fruit pieces and multicolored cornflowers.Infusion: 3/4 minutes.
10.00Soleil VertChinese green sencha with blood orange essential oil and orange peel bits.Infusion: 3/4 minutes.
10.00TouaregThe green tea mint touareg offers a green tea leaf of chinese gunpowder tea then sprinkled with «nanah» mint. To be drank very hot and sweet: the desert tea. Infusion: 3/4 minutes.
