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Bouche
Three-course prix fixe at $60/person; menu changes every other Wednesday.
Steak Tartare
Pan Seared Day Boat Scallop
Pan Seared Petrale Sole
Pork Tenderloin
Endive Salad with Smoked Trout
Wild Mushroom Soup
Hand-cut raw beef with classic French preparation
Plump scallops with a golden crust served over tarragon polenta and calamari armoricaine, the sauce rich with tomato and shellfish depth
Delicate sole with a crispy porcini risotto base and a luxurious lobster cream sauce that ties the whole plate together
Roasted pork tenderloin with seasonal accompaniments
Endive with smoked trout, balanced texture and flavor contrast
Velvety and earthy, a testament to seasonal California mushrooms treated with French technique
Lamb Tartar
Bold and gamey, a French classic executed with California ingredients and impeccable seasoning
Cornish Hen
Roasted Cornish hen, juicy main course option
Squid Ink Pasta
Jet-black noodles with a briny depth, a dramatic and flavorful course in the prix fixe progression
Three-Course Prix Fixe
The signature dining format: three seasonal courses that change every other Wednesday, always a surprise
Charcuterie Board
Roasted Bone Marrow
Steak With Bone Marrow
Watermelon and Peach Salad with Arugula
Based on 721 reviews
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