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Verjus
Duck Pate en Croute
Gibson
Omelet Boursin
Vieux Carré
House-Made Sausages
Pisco Punch
Duck-based pate en croute with pistachios; the menu's most-named dish.
A crisp, classic cocktail—vermouth and gin with a briny twist—executed with natural‑spirits precision
Glossy, butter‑coated omelet folded with creamy Boursin cheese and topped with chives
A storied New Orleans‑style cocktail, refined with house‑made vermouth and amaro for depth
Charcuterie-program sausages; a reliable bistro staple.
Bright and fruity, a classic cocktail given a clean, natural‑spirits treatment
Caramelized Brioche Pain Perdu
French toast-style dessert; the standby sweet finish.
Saucisse Manchego
Juicy pork sausage studded with nutty Manchego cheese atop seasonal greens
Champagne cocktail (with absinthe & yellow chartreuse)
A refined Champagne cocktail enhanced with absinthe and yellow chartreuse for aromatic complexity
Oeufs Mentaiko
Eggs with Japanese pollock-roe twist; $10 small plate, signaling the menu's playful side.
Omelette Boursin
Glossy, butter‑coated omelet with melted Boursin cheese and chives—silky and rich
Duck Leg Confit
Tender, slow‑cooked duck with crispy skin and rich flavor
Pâté en croûte
Show‑stopping pâté wrapped in browned pastry, with whole‑seed mustard and cornichons
Soupe de Poisson
Comforting fish soup with tomato, fragrant saffron, and rouille
Le Grand Aioli
Nicely cooked salmon with seasonal vegetables and a goblet of whipped aioli—light yet flavorful
Mussels Escabeche
Tender mussels with house‑made aioli and tangy pickled peppers
Pain perdu
Luscious brioche French toast crowned with caramel sauce and vanilla ice cream
Based on 278 reviews
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