Lunch Menu

Pour la Table / To share

Pain | 9 (V)
Artisanal bread 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

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

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

Soupe au Pistou | 12 (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.

Artichauts Grillés | 22 (GF, DF, V)
Flame-kissed artichoke hearts with a bright, zesty remoulade

Salade Niçoise | 26 (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

Avocado Tartine | 16 (V)
Creamy avocado on toasted levain topped with crisp radishes, heirloom tomatoes, and espelette

Gravlax Tartine | 16 (P)
House-cured salmon over "our special Boursin cream cheese" , finished with pickled onions, Meyer lemon and zest

Moules Marinières | 25 (P)
Plump mussels steamed in a white wine and garlic broth, served with toasted garlic bread

Wagyu Beef Burger | 37
A luxurious, melt-in-your-mouth Wagyu patty served with golden French fries

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 with hot golden homemade frites and green peppercorn sauce

Sandwich Pain Bagnat au Thon | 25 (DF, P)

Classic and authentic tuna sandwich with persian cucumbers, hard-boiled eggs, black olives nested in a pillowy bread

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

Ratatouille de legumes et Polenta | 37 (GF, DF, VG)

Summer vegetables slowly cooked with golden corn polenta fries

A Signature Menu created by Chef Erik Cuénin and crafted 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.