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les entrees froides et chaudes
Hot and Cold Appetizers
Le Jambon Iberico de Bellota iberian ham served with toasted tomato bread				39
La Saint-jacques seared day boat scallops with an endive salad				45
La Chataigne chestnut soup emulsion with celeriac puree and cardamom with black truffle				31
Le Homard chilled maine lobster with artichokes, seasonal vegetables and fresh cilantro				49
Le Caviar caviar over a crisp poached egg and smoked salmon				91
La Poule foie gras ravioli in a warm chicken and oriental herb broth				32
Le Ris de Veau sweetbreads with a spring of fresh laurel and stuffed romaine lettuce				27
Les Spaghettis spaghetti carbonara, poached egg and parmesan cheese				36
les poissons et les viandes
Fish and Meat Entrees
L’amadai sautéed amadai in a yuzu broth with lotus root				39
Le Bar pan seared sea bass with a lemongrass foam and stewed baby leeks				40
Le Homard roasted lobster with seasonal vegetables, yellow wine emulsion				52
Le Boeuf 4 oz. sliced wagyu rib eye, wasabi spinach and harlequin peppers				57
L’onglet 6 oz. roasted hanger steak, sautéed shallots and shishito peppers				48
La Caille free-range caramelized quail stuffed with foie gras, potato puree				47
Le Boeuf steak tartar with hand cut french fries				38
Les Fromages our selection of fine imported french cheeses				26
La Tomme de Brebis tourmalet sheep cheese with a black cherry jam				24
la carte des plats en petites portions degustation
Small Tasting Portions
Le Foie gras* pressed duck foie gras with toasted bread				34
Le Haricot vert* french bean on a mimosa salad, foie gras, wasabi cream				25
Le crabe* crab meat with avocado cream and tomato powder				26
Le carpaccio* scallop carpaccio with sea urchin				30
Les huitres* poached baby kushi oysters with salted butter				23
La papillote* crispy langoustine papillote with basil pesto				19
L’oeuf de poule* soft boiled eggs with eggplant veloute flavored with cumin				23
La ricotta* ricotta and spinach ravioli with quail egg, girolles and parsley emulsion				29
Le calamar* sauteed squid with violet artichoke and chorizo in tomato water				26
La saint-jacques* scallop cooked in the shell with a spicy chive oil				26
Le Bar pan seared sea bass with a lemongrass foam and stewed baby leeks				25
L’amadai sautéed amadai in a yuzu broth with lotus root				27
Le Black Cod caramelized black cod with daikon and yuzu broth				26
La Juoe de Veau confit veal cheeks in green curry with tofu and carrots				26
Le Foie Gras seared duck foie gras with muscat grapes and ginger confit				35
La Caille free-range caramelized quail stuffed with foie gras, potato puree				29
Les Burgers beef and foie gras burgers with lightly caramelized bell peppers				38
découverte $190
Wine Pairing $95
Le Caviar delicate chilled corn veloute with caviar
France, Loire alley, Sancerre "le rochoy" Domaine Laporte 2009
La Saint-jacques scallop carpaccio with sea urchin
Italy, Pinot nero, cavallotto, Langhe bianco, piemonte, 2008
La Langoustine black truffle langoustine ravioli with lightly braised green cabbage and foie gras
Usa, chardonnay, Hanzeli vineyards, Sonoma valley, 2009
Le Foie Gras seared duck foie gras with muscat grapes and ginger confit
Usa, california, Late Harvest Sauvignon blanc, Merry edwards, 2008
L'amadai sauteed amadai in a yuzu broth with lotus root
France, Premieres Cotes de bordeaux, Chateau Reynon 2009
La Caille or le Boeuf free-range caramelized quail stuffed with foie gras, potato puree
Spain, Tempranillo garnacha, r. Lopez de Heredia "viña bosconia" rioja, 2003
Glazed Wagyu Tenderloin With olives, Capers and Piquillos				supp 15
France, bordeaux, Saint julien, Château Gruaud larose, 1998
Le Cheesecake cranberry and mascarpone cheesecake
Le Chocolat chocolate cream, bitter chocolate sorbet and oreo cookies
Six grapes, Ruby port, Wood Aged Mv
Le Cafe - le the espresso coffee served with nougat
la carte des desserts $19
Le Tendance Chocolat chocolate cream, bitter chocolate sorbet and oreo cookies
La Bulle de Sucre purple sugar bubble filled with violet cream, blueberry sherbet and compote, lemon jam
Le Mango-mango lightness of mango mousse and passion fruit coulis
La Menthe warm molten araguani chocolate cake with mint ice cream and cotton candy
Le Parfum Des les passion fruit cream, rum granite, coconut silk
La Sphère white chocolate sphere filled with raspberry flavors and yuzu ice cream
Le soufflé passion fruit soufflé with banana, passion fruit sorbet
Les Tartes selection of traditional tart

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