La Grande Boucherie

An extravagant raw bar seafood platter designed for sharing, featuring fresh oysters, clams, jumbo shrimp, and lobster.

Freshly shucked premium oysters served on the half shell with classic mignonette sauce and lemon wedges.

Poached jumbo shrimp served chilled with house-made cocktail sauce and fresh lemon.

Fresh littleneck clams on the half shell served chilled over crushed ice.

Seared Ahi tuna with crisp haricots verts, ripe tomatoes, oak leaf lettuce, potatoes, olives, organic egg, and anchovies in a red wine vinaigrette.

Tender grilled octopus accompanied by fingerling potatoes, smoky harissa hummus, and vibrant herb oil.

Pan-seared scallops served with roasted tomatoes, aromatic garlic butter, fresh herbs, and crusty country bread.

Fresh mixed greens topped with warm goat cheese croutons, sliced apples, cherry tomatoes, and candied walnuts.

Savory ham and melted Gruyère cheese on toasted sourdough bread, topped with a fried farm egg and served with a petite salad.

Toasted English muffin topped with savory ham, perfectly poached farm eggs, and silky Hollandaise sauce.

Toasted English muffin topped with premium smoked salmon, poached farm eggs, and velvety Hollandaise sauce.

Pan-seared salmon fillet over tender green lentils and sweet potato cubes, finished with a classic beurre blanc sauce.

Crispy duck leg confit served alongside tender Swiss chard and rich pomme Sarladaise potatoes.

Juicy dry-aged beef patty topped with sweet caramelized onions and melted Gruyère cheese, served with crisp pommes frites.

Plant-based vegan patty topped with vegan cheddar, earthy mushroom duxelles, avocado, and tofu chipotle mayonnaise, served with fries.

Premium Wagyu beef patty layered with rich truffle dijonnaise, sweet caramelized onions, and melted Gruyère cheese with crisp pommes frites.

Steamed mussels cooked in white wine, aromatic shallots, and fresh parsley, served with golden pommes frites.

Slow-braised beef stewed in red wine with sweet carrots, pearl onions, savory lardons, and tender mushrooms.

Grass-fed NY strip steak grilled to perfection, topped with savory herb butter, served with crisp pommes frites.

Tender grilled filet mignon served over smooth spinach purée, glazed cipollini onions, and luscious truffle butter.

Massive 48oz tomahawk ribeye steak served with roasted bone marrow and rich bordelaise sauce, perfect for sharing.

House-made mushroom ravioli tossed in a rich, aromatic black truffle beurre fondue.

Fresh handmade tagliatelle pasta tossed in a rich, slow-simmered classic meat ragù sauce.

Classic French vanilla Malagasy crème brûlée with a crisp caramelized sugar crust.

Choux pastry wheel filled with hazelnut praline cream, caramelized hazelnuts, and yuzu crème anglaise.

Crisp choux pastry puff filled with vanilla ice cream and warm, rich dark chocolate sauce.

Elegant cocktail crafted with Absolut vodka, Giffard lychee liqueur, tart cranberry purée, and topped with sparkling wine.

Sophisticated blend of Buffalo Trace bourbon, Patrón Añejo tequila, plum, lavender, and lemon oil.

Refined martini featuring Grey Goose vodka, Kübler Blanche absinthe, Noilly Prat dry vermouth, and subtle lavender essence.