La Voile

Expertly pan-seared duck liver featuring a caramelized crust, drizzled with honey syrup and served with pistachio raisin brioche, berries, and orange zest marmalade.

Classic Lyonnaise salad featuring crisp frisée leaves, golden fried bacon lardons, a poached egg, crunchy croûtons, shaved Abondance cheese, and savory Dijonnaise dressing.

Vibrant heirloom tomatoes, creamy fresh mozzarella, sweet cantaloupe cubes, fresh berries, green basil pesto, and a rich balsamic glaze drizzle.

Delicate ribbons of smoked salmon paired with green apple, grapefruit, cucumber, creamy crème fraîche, fresh dill, and glistening lemon oil.

Fresh yellowfin tuna tartare tossed with diced cucumber, sweet mango, and toasted sesame seeds, served inside a crisp corn galette.

An exquisite curated selection of three aged farmhouse cheeses from France, served with traditional accompaniments.

A savory chef-crafted duo featuring smooth chicken liver mousse and rich duck rillettes, served with seasonal chutney and fresh salad greens.

A lavish chef's selection charcuterie platter served complete with sweet onion confit and crisp tangy cornichons.

Refreshing cold English green peas velouté accompanied by a delicate brunoise of mixed garden vegetables mirepoix.

Warm, comforting tomato-based fish soup served with toasted croûtons, garlicky aïoli, and grated Swiss cheese.

Chef's daily inspiration quiche with a buttery, flaky crust and savory filling, served alongside fresh field greens.

Classic French bistro sandwich filled with savory ham, melted cheese, and rich creamy béchamel sauce.

Thin slices of tender ribeye steak on a half baguette with melted Swiss cheese, caramelized onions, cornichons, and smoked chili aïoli.

Whole Dover sole pan-seared in rich brown butter with capers and fresh lemon, served with tender green asparagus.

Fresh trout fillet resting on haricots verts, eggplant, peppers, and zucchini, finished with toasted pistachios, basil oil, and tomato sauce.

Whole grilled Mediterranean sea bass served with a classic Provençal Tian and lemon-infused olive oil.

Pan-seared cod fillet over a refreshing corn and quinoa medley with cilantro, feta, lime zest, Espelette pepper, and passion fruit beurre blanc.

Pan-seared prime ribeye steak served with hand-cut pommes frites, fresh salad, and melting Beurre Café de Paris.

Exquisite beef tenderloin accompanied by braised leeks, sweet grape tomato confit, and rich sauce Bordelaise.

Half roasted free-range Crystal Valley chicken served with tender artichokes, haricots verts, and sun-dried tomatoes.

Hand-cut beef tenderloin tartare seasoned with fine herbs, capers, shallots, and cornichons, served with crispy frites.