Dinner Menu

Pour la Table. / To share

Pain | 12 (V)
Artisanal breads baked daily — warm focaccia, fougasse, baguette, and za’atar roll

Fromages Artisanaux | $7 per serving (V)
A curated selection of French cheeses, from delicate alpine profiles to robust finishes, with nuts, dry fruits and crostini

Caviar 1oz choice of Petrossian Tsar Imperial Ossetra | 210 or Tsar Imperial Kaluga | 255 (P)

Sustainably sourced pearls with a silky, buttery finish accompanied by blinis and accoutrements

Huîtres (half dozen) | 26 (GF, DF, P)
Pristine chilled oysters, bright and briny, with a nuanced mignonette

Pour Commencer / To start

Soupe au Pistou | 22 (GF, V)
A Provençal harvest of vegetables, gently simmered and finished with fragrant basil pistou and olive oil

Supions | 24 (DF, P)
Tender, pan-sautéed calamari vibrant with fresh lemon, savory garlic, and red bell pepper confit.

Carpaccio de Bar | 32 (GF, DF, P)
Silken sea bass with Blood and Cara Cara orange, finger lime pearls and cilantro.

Fleurs de Courgettes Farcies et Croustillantes | 26

Zucchini blossom flowers stiffed with a delicate Goat cheese & oregano herbs, Tempura style, Piquillos Bell Pepper Coulis and Basil Oil.

Artichauts Grillés | 25 (GF, DF, V)
Flame-kissed artichoke hearts with a bright, zesty remoulade

Salade Niçoise | 34 (GF, DF, P)
Seared tuna with fresh vegetables, soft egg, and olives - a Riviera classic

Laitue | 24 (GF, DF, VG)
Tender butter lettuce and crisp Persian cucumber in champagne shallot vinaigrette

French Classic "Escargots" | 33

Delicate tomatoes and herbs concassées, light garlic butter and toast of white bread

Tartare de Boeuf | 35

Handcut black angus beef, capers, cornichons, fine herbs and our chef special sauce. Served with crostini and little gems crispy salad

Pour continuer / To continue

Rigate au Ragoût de Boeuf | 38 (DF)
Lumache pasta in a rich wine and tomato ragout with tender, slow-braised beef chuck roll and herbs

Gigli aux Truffes | 57 (V)
Fluted Gigli pasta coated in a aromatic summer truffle flavored sauce

Crevettes Grillées | 62 (GF, DF, P)

Flame-charred jumbo prawns over a fresh Mediterranean fennel and orange salad

Ratatouille de legumes et Polenta | 33 (GF, DF, VG)

Summer vegetables slowly cooked with golden corn polenta fries

Petits Farcis Méditerranéens | 45 (Nuts allergen)

Traditional Nice style vegetables stuffed with a savory blend of braised beef and chicken legs confit from the city of Nice

Loup de Mer | 52 (GF, P)
Mediterranean Sea bass filet with charred baby leeks, velvety whipped potatoes, and sauce vierge

Filet au poivre | 64

Beef tenderloin fillet served with crispy homemade fries and green peppercorn sauce

Sun la braise/on the. charcoal 2/3 persons

Comes with your two choices of smash potatoes, potato puree or fries.

Porterhouse T-Bone (32oz) | 255

Whole Mediterranean Sea bass | 165

GF Gluten-Free | DF Dairy-Free | P Pescatarian | V Vegetarian | VG Vegan

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain

medical conditions.

A service charge of 20% will be added to party of 6 and above. Thank you for dining with us and supporting our team members.