Special French course in celebration of 40th anniversary (Fri, Sat, Sun from 7/3 to 8/30)

Snow crab creme croquette
Small Basque piperade

Croquette au crabe et à la crème et Petits Piperade Basquaise

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The flavor of snow crab and the flavor of stewed vegetables, two different tastes in every bite.

Summer vegetable étube with smoked tiger prawns and scallops gruyere
Bouillon de l’égume foam and caviar

Étuvée de Légumes d’Éte au Crevette Fumée et Saint-Jacques Grillées Bouillon de Légumes Écume et Caviar

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The summer vegetables are steamed with a small amount of water and olive oil in an “étube” process to lock in their flavor. The prawns and scallops are cooked in different ways to broaden the flavor, and the light, frothy vegetable broth and salty accents of caviar add delicacy.

Clear tomato jus with tomato espuma on top
Basil infusion

ESPUMA de Tomate Froid sur Gelée de Tomate Clairé Infusion de Basilic

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A clear julée from which only the essence of the tomato is extracted. A fluffy tomato espuma is layered on top of it. The fresh aroma of basil gives a cool feeling.

Meuniere of conger eel and foie gras poire
with five-grain rice risotto and radish bresse in perigueux sauce

Filet de Congre Meunière au Foie Gras Poêlé Risotte de Céréales et Radis Braisés , Sauce Périgueux

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Crispy on the outside and plump on the inside, this dish combines conger eel with rich foie gras. The dish is blended with a variety of textures by the combination of a rich five-grain rice risotto and a daikon radish boulesé with soup stock. The unique ingredients are brought together by the truffle-scented perigourd sauce.

Roasted Wagyu sirloin with vinegared zest and mignonette
Braised beef cheeks in red wine with bolognaise
with roasted romaine lettuce

Entrecôte de Bœuf Rôti au Zest de Bigarade et Mignonette Joue de Bœuf Braisée au Vin Rouge à la Vol au Vent Petite Laitue Romaine Rôti

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For the main course, enjoy beef prepared in two contrasting ways. The sirloin is baked to a moist and tender perfection, lightly flavored with citrus fruits and coarsely ground pepper. The beef cheeks are slow braised in red wine, which locks the richness of the beef into the crispy pie. The whole dish is then put together.

Passion fruit sorbet on mango mousse
with white chocolate

Mousse de Mangue et Sorbet Fruit de la Passion au Chocolat Blanc

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The rich mango mousse is accompanied by a refreshing sorbet with a hint of passion fruit acidity. The gentle sweetness of the white chocolate garnish beautifully rounds out the tropical aftertaste.