Bouche

Pan Seared Day Boat Scallop

Plump scallops with a golden crust served over tarragon polenta and calamari armoricaine, the sauce rich with tomato and shellfish depth

Steak Tartare

Hand-cut raw beef with classic French preparation

Pan Seared Petrale Sole

Delicate sole with a crispy porcini risotto base and a luxurious lobster cream sauce that ties the whole plate together

Pork Tenderloin

Roasted pork tenderloin with seasonal accompaniments

Wild Mushroom Soup

Velvety and earthy, a testament to seasonal California mushrooms treated with French technique

Endive Salad with Smoked Trout

Endive with smoked trout, balanced texture and flavor contrast

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