Dinner Menu

Pour la Table

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

Fromages Artisanaux | 45 (V)
A curated selection of French cheeses, from delicate alpine profiles reto robust finishes, with accoutrements

Caviar (choice of Petrossian or Kaviari) | MP (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

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 finely chopped parsley

Tartare de Boeuf | 36 (GF, DF)
Hand-cut prime beef, delicately seasoned with piquant capers, shallots, and olive oil

Poulpe Grillé | 36 (GF, DF, P)
Mediterranean octopus, slow-cooked then charred over open flame, tender arugula

Carpaccio de Bar | 34 (GF, DF, P)
Silken sea bass with Blood and Cara Cara orange, preserved lemon, and pink peppercorn

Artichauts Grillés | 26 (GF, DF, V)
Flame-kissed artichoke hearts with a bright, zesty remoulade

Fleurs de Courgettes | 24 (V)
Crisped blossoms stuffed with herb-whipped ricotta over a vibrant bell pepper confit

Burrata et Tomates | 32 (GF, V)
Cool, creamy burrata with tomato tartare, pistachio, and aged balsamic

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

Salade Riviera au Jardin | 26 (V)
Wild arugula, shaved fennel, seared artichokes, fried capers, parmesan and tarragon dressing

Made in house daily.

Spaghettini au Homard | 54 (P)
Poached lobster folded into spaghettini with a rich, velvety lobster bisque

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

Spaghetti au Pistou et Tomates Séchées | 34 (V)
Spaghetti tossed in garlic, basil, and Parmesan pistou with sun-dried tomatoes

Gigli aux Truffes | 57 (V)
Fluted Gigli pasta coated in indulgent white wine cream with fresh shaved black truffles

Pavé de Saumon Grillé | 49 (GF, P)
Crisp-skin salmon with saffron-scented fennel, wood charred asparagus and blood orange sauce

Crevettes Grillées | 62 (GF, DF, P)
Flame-charred jumbo prawns over a fresh Mediterranean fennel and orange salad

Petits Farcis | 45
Traditional Nice-style vegetables stuffed with a savory blend of beef, veal, and pork with rice pilaf

Ratatouille et Polenta | 37 (GF, DF, VG)
Summer vegetables slowly cooked and served in a crisp golden polenta bowl

Poitrine de Poulet | 43
Slow-roasted Mary’s chicken airline with a walnut & herb crust, tomato confit and arugula salad, crisp potatoes

Steak Frites | 53
Seared Flannery beef hanger steak with hot golden homemade frites and green peppercorn sauce

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

Purée de Pommes de Terre | 16 (GF, V)
Velvety whipped potatoes, rich with French butter

Asperges Grillées | 16 (GF, DF, VG)
Wood charred asparagus seasoned with sea salt and a bright finish of lemon zest

Frites | 16 (GF, DF, VG)
Golden homemade fries, crisp and addictive (Truffle enhancement +$16)

Ratatouille | 18 (GF, DF, VG)
Slow-cooked Provençal confit of eggplant, zucchini, and peppers

A Signature Menu created and crafted by Chef Eric Cuénin
and by Executive Chef Stanley Suchy

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.