Le Suprême

Enjoy an assorted basket of fresh, artisanal French pastries, featuring golden flakiness and buttery perfection.

A classic French croissant featuring layers of buttery, flaky pastry baked to absolute golden perfection.

A deliciously flaky croissant filled generously with sweet almond cream and topped with toasted almond flakes.

Traditional French puff pastry enveloping rich, melting dark chocolate bars for a decadent morning treat.

A sweet, tender pastry cake packed with juicy blueberries and finished with a delightful crumbly streusel topping.

Delicate, brown-butter French almond sponge cake infused with bright, refreshing notes of lemon.

A thick, exceptionally moist slice of artisanal banana bread boasting rich flavor and a tender crumb.

Jumbo poached shrimp served chilled with a house-crafted zesty cocktail sauce and fresh lemon.

Hand-chopped premium beef tartare served with capers, crunchy cornichons, and a glossy quail egg.

Velvety smooth butternut squash soup enhanced with a luxurious truffle chantilly cream.

Delicate raw tuna slices drizzled with Meyer lemon oil, fresh chives, and sea salt.

Classic deviled eggs finished with smoked trout roe and a hint of espelette pepper.

Layered clear glass of creamy yogurt, sweet blueberry compote, fresh blueberries, and housemade granola.

Burgundy snails baked in rich garlic parsley herb butter with tender button mushrooms.

Baked macaroni pasta coated in a luxurious Mornay sauce and topped with a gratinéed gruyère crust.

Chilled, tender lobster tail meat served with traditional house cocktail sauce.

Plump marinated mussels served cold in a bright, aromatic vinegar-based escabeche sauce.

Country-style artisan pâté served with cornichons, grain mustard, and a pickled vegetable salad.

Silky smooth foie gras torchon paired with pickled blueberries, mustard frills, and toasted brioche.

Finely diced fresh salmon mixed with bright lemon aioli, horseradish, and petite herbs.

Poached eggs and delicate smoked salmon over an English muffin, draped in creamy hollandaise sauce.

Classic breakfast dish with poached eggs, Canadian bacon, fresh spinach, and rich hollandaise sauce.

Classic rolled French omelette made with local farm eggs, fine herbs, and melted gruyère cheese.

Baked eggs en cocotte nested in savory ratatouille with fresh basil and parmesan cheese.

Traditional French quiche featuring savory bacon, tender leeks, and rich gruyère cheese in a flaky crust.

Two farm-fresh eggs prepared your preferred style.

An exquisite curation of artisanal French cheeses served with traditional accompaniments.

Crisp Bibb lettuce tossed in red wine vinaigrette with fresh radishes and cucumbers.

Frisée lettuce tossed with savory bacon lardons, crunchy croutons, and a poached egg.

Classic Niçoise salad with green beans, tomatoes, olives, hard-boiled egg, and both raw and cooked tuna.

Crisp endive leaves with aged Comté cheese shavings, ruby grapefruit segments, walnut crumble, and truffle dressing.

Crispy, perfectly salted golden French fries.

Fresh baby spinach gently wilted with garlic and extra virgin olive oil.

Traditional Lyonnaise-style sautéed potatoes with onions and fresh parsley.

Crispy, savory smoked pork bacon slices.

Savory seasoned pork sausage links.

Flavorful chicken and apple sausage links with a touch of sweetness.

Luxuriously rich and buttery French mashed potatoes.

Crispy layered potato pavé topped with luxurious caviar and fresh chives.

Tender green beans gently sautéed in butter and sea salt.

Refreshing small side green salad tossed with a light house vinaigrette.

Fluffy golden buttermilk pancakes served with real maple syrup and powdered sugar.

Thick-cut brioche French toast with vanilla anglaise, caramelized apples, and whipped crème fraîche.

Tender seared chicken breast served with fennel, green apple, arugula, and cider vinaigrette.

Fresh mussels steamed in a flavorful white wine and shallot broth, served with pommes frites.

Crispy duck leg confit served over savory potato sarladaise and fresh frisée lettuce.

Soft pan-fried Parisian gnocchi tossed with autumn squash and sautéed maitake mushrooms.

Classic French omelette prepared as an entrée with farm eggs, herbs, and melted gruyère.

Pepper-crusted beef tenderloin with cognac peppercorn sauce and wilted spinach.

Pristine Mediterranean sea bass fillet over saffron-braised potatoes with sauce vierge.

Braised farm rabbit served over fresh tagliatelle pasta in a rich mustard crème sauce.

Open-faced tartine on artisanal bread with horseradish crème fraîche, smoked salmon, and trout roe.

Toasted sourdough topped with smashed avocado, roasted tomato compote, fresh basil, and grated egg.

Crusty French baguette filled with Parisian ham, Brie cheese, salted butter, and cornichons.

Chilled succulent lobster tail served with classic cocktail sauce and lemon.

Monday special featuring tender honey-roasted duck with crispy skin and seasonal sides.

Tuesday special featuring traditional French fish stew in rich saffron tomato broth.

Wednesday special featuring grilled lobster served with drawn butter and pommes frites.

Thursday special featuring tender pan-roasted venison loin with game reduction sauce.

Friday special featuring whole Dover sole cooked meunière-style in brown butter and lemon.

Saturday special featuring premium grilled strip steak with thick-cut French fries.

Sunday special featuring classic beef stew braised in red wine with mushrooms and bacon.

A curated selection of preserved artisan meats and fine accompaniments.

Sophisticated cocktail featuring añejo tequila, Jamaican rum, salers, vermouth, and génépy.

Refreshing blend of gin, cassis, caramelized pineapple, black pepper, lime, and egg white.

Vibrant cocktail crafted with gin, tequila, strega, lime juice, jalapeño, and honey.

Crisp, effervescent drink combining Calvados, elixir végétal, and tonic water.

Mood-forward spirit blend of cognac, rye whiskey, strega, and angostura red wine reduction.

Elegant pour featuring tequila, lillet blanc, acid-adjusted chablis, orange, and citrus tincture.

Blushing cocktail with vodka, lemon, rhubarb, rose, absinthe, and sparkling rosé.

Smooth bourbon cocktail featuring lemon, vanilla, pineau des charentes, and peach.

Classic Tahitian vanilla bean crème brûlée topped with a crackled caramelized sugar crust and fresh berries.

Choux pastry puffs filled with vanilla ice cream and drizzled with warm dark chocolate sauce.

Warm upside-down caramelized apple tart served with cider caramel and vanilla ice cream.

Refreshing lemon tart garnished with lavender strawberries, poppyseed milk crumb, and candied ginger.

Assorted French macarons in chocolate, coffee, raspberry, and salted caramel flavors.