La Palette

Horse Tartare

Raw horse tenderloin seasoned in the classic French tartare tradition — leaner and slightly sweeter than beef, with a clean finish that converts skeptics

Moules Frites

Steamed mussels in a fragrant white wine and herb broth, served with crisp frites built for dipping

Steak Frites

A reliable bistro standard — properly rested cut with golden frites and a classic pan sauce

Duck Confit

Slow-rendered duck leg with crisp burnished skin and yielding dark meat — a French bistro staple executed with care

French Onion Soup

Deep, sweet onion broth under a thick molten cap of Gruyère — warming and properly built