Claudie

Crispy baguette croutons served alongside a rich spread of authentic Taggiasca olives, garlic, capers, and extra virgin olive oil.

Provençal caramelized onion tart topped with savory anchovies and salty Pitchouline olives on a delicate pastry crust.

Chilled heirloom tomato soup delicately finished with a light, aromatic basil foam.

Tender roasted sweet bell peppers infused with aromatic smoked paprika oil and Mediterranean herbs.

Hand-cut raw Black Angus beef expertly seasoned, served with crispy, delicate pommes gaufrette potato chips.

Fresh garden vegetables served with a bright lemon-balsamic emulsion and sprinkled with Fleur De Sel.

Freshly diced yellowfin tuna tossed with Mediterranean condiments, fresh mint, and fragrant dill oil.

Premium smoked Maine salmon paired with classic mimosa egg, herb-infused cream, and toasted sourdough.

Paper-thin wild branzino raw slices seasoned with fresh lemon, shaved fennel, and fresh tarragon.

Thinly shaved wild shrimp finished with extra virgin olive oil, fresh lime zest, Espelette pepper, chives, and Fleur De Sel.

Traditional Burgundy snails baked in rich garlic, butter, and fresh parsley sauce.

Tender Mediterranean calamari crisp-fried to perfection, accompanied by a fresh basil-mint dipping sauce and Espelette pepper.

The authentic French Riviera salad featuring seared tuna, soft-boiled eggs, haricots verts, olives, anchovies, and marble potatoes.

Tender Boston lettuce hearts tossed in a light zesty lemon vinaigrette with a symphony of fresh garden herbs.

Rare New Caledonian Obsiblue prawns dressed with citrus lemon zest, extra virgin olive oil, and fresh basil leaves.

Creamy imported Pugliese burrata cheese paired with fresh sweet figs, heirloom tomatoes, and vibrant basil oil.

Freshly shucked selection of East Coast and West Coast oysters served cold over crushed ice with classic mignonette and cocktail sauces.

Wild-caught large prawns from the Andaman Sea served chilled with sea salt and citrus.

Whole 1.25 lb fresh Maine lobster poached or chilled, served with house butter and fresh lemon.

Ultimate seafood tower featuring oysters, clams, whole Maine lobster, large prawns, branzino carpaccio, and tuna tartare.

Six fresh Atlantic Ocean Manila clams served raw on ice with cocktail sauce and lemon.

30 grams of premium Petrossian Caviar served with traditional condiments and warm house-made blinis.

1.25 lb whole Maine lobster paired with house-made spaghetti in a velvety lobster bisque reduction.

Artisanal toupie macaroni pasta baked with black truffle, savory ham, and aged Comté cheese sauce.

Benedetto Cavalieri rigatoni in a delicate lemon cream sauce, topped with 30g Kaluga Browne Trading caviar and fresh fennel.

Delicate pillows of ravioli stuffed with spinach and creamy ricotta, tossed in pistachio basil pesto, lemon, and olive oil.

Creamy Carnaroli rice cooked with yellow wine, braised morel mushrooms, fresh green asparagus, and aged Parmesan cheese.

Whole wild turbot grilled over wood embers, served with Mediterranean herbs and olive oil.

Wood-grilled royal sea bream served with a fragrant Sicilian pistachio vierge sauce.

Pan-roasted Dover sole served classic Riviera style with citrus Sauce Vierge.

Mediterranean sea bass grilled over open wood fires, drizzled with traditional French Sauce Vierge.

Wood-roasted salmon fillet served with braised celery, olives, and crisp shaved fennel.

Australian rack of lamb in an aromatic herb crust, served over smoked eggplant caviar.

Roasted chicken breast with artichoke heart, confit tomato, pancetta, chanterelle mushrooms, and preserved lemon.

Prime Black Angus filet tenderloin wood-grilled to perfection, served with sea salt and pan juices.

Highly marbled Wagyu skirt steak cooked over open wood flames and sliced thin.

Prime Wagyu ribeye steak paired with crispy golden French fries and garlic truffle aioli.

32oz prime Wagyu porterhouse steak grilled over wood embers for sharing.

Long-bone Australian Wagyu Tomahawk steak infused with fragrant Herbs de Provence.

Assorted wild seasonal mushrooms sautéed with sweet shallots, garlic, and fresh flat-leaf parsley.

Silky whipped potato purée made with rich Brittany butter, black truffle, and sea salt.

Crispy roasted Brussels sprouts tossed with sweet fig glaze, lemon juice, and wildflower honey.

Hand-cut golden French fries served with garlic truffle aioli and signature CLAUDIE spices.

Tender wood-grilled green asparagus spears drizzled with basil pesto, fresh fig slices, and aged white balsamic.

Aromatic saffron rice tossed with shaved fennel, confit tomato, toasted pine nuts, and chopped herbs.

French green beans sautéed with shallots, garlic, fresh parsley, and extra virgin olive oil.