Menu Du Chef

Honoring M. Paul Bocuse

served at dinner only throughout February

Full five-course meal for 99 
(with 3oz wine pairings 32)
or three-course meal for 69
(choice of soupe or sole, Oeuf appetizer or dessert)

or order à la carte


Oeuf avex Beaujolais

Poached Egg with Beaujolais Wine Sauce, Crouton and Herbs 12
2016 Beaujolais-Villages, Jacky Janodet “Domain Les Fines Graves” 12 


Soupe aux Truffes Noires V.G.E.

A dish created for the French President in 1975
Beef Soup with Foie Gras, Vegetables and Black Truffles Baked Under a Flaky Crust 25
2014 Crozes-Hermitage, M. Chapoutier “Petite Ruche” 15 


Sole a la Ferdinand Point

A classic from Fernand Point, a mentor of Paul Bocuse
Fillets of Dover Sole with Pasta and Mushrooms in a Creamy Sauce 25
2015 Meursault, Bouchard Pere & Fils “Les Clous” 22 


Fricassee de Volaille a la Crème et aux Morilles

Fricassee of Chicken in Cream Sauce, Morel Mushrooms 35
2016 Moulin-a-Vent, Jacky Janodet “Domain Les Fines Graves” 14 


Tarte Tatin

Classic Apple Tart with Whipped Crème Fraiche 10