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les entrees froides et chaudes
Hot and Cold Appetizers
Le Jambon Iberico de Bellota iberian ham served, toasted tomato salad				49
L'asperge Verte green asparagus on a mimosa salad, caviar, wasabi cream				29
La Sucrine baby gem nicoise salad with confit tuna belly				35
La Langoustine fresh langoustine carpaccio with toasted poppy seeds				38
La Saint-jacques seared day boat scallops with an endive salad				49
Le Caviar caviar over a crisp poached egg and smoked salmon				91
Le Poulet shrimp and chicken dumpling in a ginger and cilantro broth, foie gras				33
Les Legumes de Saison seasonal vegetables slowly cooked with olive oil				28
Les Spaghettis spaghetti with morel mushrooms, english peas and vin jaune				38
le carte des plats en petites portions degustation
Small Tasting Portions
Le Foie Gras pressed duck foie gras, date marmalade, toasted bread				34
Le Crabe crab meat with minty guacamole, sweet & sour tomato sauce				29
Le Hamachi hamachi sashimi with minty guacamole, citrus dressing				26
L'oursin sea urchin in a lobster gelee, topped with a cauliflower cream				35
L'asperge Verte green asparagus veloute, lobster, morel, cashew nuts				29
La Langoustine crispy langoustine papillote with basil pesto				19
La Morille morels and mushrooms custard, turnip mousseline, iberico ham				26
Le Calamar sauteed squid with violet artichokes and chorizo in tomato essence				24
La Saint-jacques day boat scallop with spicy chive oil, coconut and cilantro emulsion				26
Le Foie Gras seared foie gras and kumquat compote, fresh blueberry				35
Le Zephyr Au Fromage gruyere cheese souffle with morels and green asparagus				24
Le Saumon wild infused salmon belly with olive oil marinated potato				28
Le Bar roasted sea bass, lightly sauteed vegetables, barigoule jus				29
Le Thon Blanc walu crusted with nuts and spices, eggplant veloute				27
Le Black Cod marinated and caramelized black cod with miso, daikon and yuzu broth				32
La Caille free-range quail stuffed with foie gras served with potato puree				29
Le Plat de Cote shortribs braised with red wine, cumin carrot				37
Le Ris de Veau sweetbreads with a sprig of fresh laurel and stuffed romaine lettuce				39
Les Burgers beef and foie gras burgers with lightly caramelized bell peppers				41
les poissons et les viandes
Fish and Meat Entrees
L'amadai sauteed amadai in a yuzu broth, lotus root				45
Le St-pierre whole john dory a la plancha scented with rosemary				(for 2 pp) 89
Le Homard roasted lobster, seasonal vegetables, yellow wine emulsion				52
La Joue de Veau confit veal cheeks in green curry with tofu and carrots				49
Le Boeuf 4oz. sliced wagyu rib eye, wasabi spinach and harlequin peppers				57
L'onglet 6oz. roasted hanger steak, sauteed shallots and shishito peppers				48
La Caille free-range quail stuffed with foie gras served with potato puree				47
Le Canard long island caramelized duck breast with spices and nuts, zucchini nipitella				52
Le Boeuf steak tartar with hand cut french fries				38
Les Fromages our selection of fine cheeses				26
La Tomme de Brebis tourmalet sheep cheese with a black cherry jam				24
le menu decouverte de saison
Tasting Menu $190 / Wine Pairing $95. Imagine Par Joel Robuchon
Le Caviar delicate chilled white asparagus gaspacho with caviar
France, Loire valley, Sancerre "le rochoy" Domaine laporte, 2010
Le Hamachi hamachi sashimi with minty guacamole, citrus dressing
France, Premieres Cotes de bordeaux, Chateau Reynon 2009
La Saint-jacques day boat scallop with spicy chive oil, coconut and cilantro emulsion
France, Riesling Grand Cru "schlossberg" Domaine Paul blank, 2006
Le Foie Gras seared foie gras and kumquat compote and fresh blueberry
France, bordeaux, sauternes, Chateau filhot, 2005
L'amadai sauteed amadai in a yuzu broth, lotus root
Italy, Pinot nero, cavallotto, Langhe bianco, piemonte, 2008
Le Canard long island caramelized duck breast with spices and nuts, zucchini nipitella
France, burgundy, Savigny lavieres, Domaine Tollot-beaut 2008
Le Boeuf glazed wagyu tenderloin with olives, capers and piquillos
France, chateauneuf-pape, Maison tardieu-laurent, 2008
Le Dalhia cranberry and mascarpone cheesecake
Le Chocolat chocolate cream, bitter chocolate sorbet and oreo cookies
Canasa, Cabernet Franc icewine, Peller estates, Niagara peninsula, 2007
Le Cafe-le the espresso coffee served with nougat
la carte des desserts $19
Le Tendance chocolate cream, bitter chocolate sorbet and oreo cookies
La Bulle de Sucre golden sugar bubble filled with elderflower cream, pineapple thyme sorbet and lemon jam
Le Mango-mango lightness of mango mousse and passion fruit coulis
Le Chocolat chocolate custard, light almond "panna cotta", chocolate pop rocks, milk ice cream
Le Parfum Des Iles passion fruit cream, rum granite, coconut silk
La Sphere white chocolate sphere filled with raspberry flavors and yuzu ice cream
Le Souffle calvados souffle with caramel ice cream
Les Tartes selection of traditional tart

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