| Degustation Menu By Master Chef Brazier |
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| $145.00 Per Person, Plus Tax & Service |
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| L’oeuf surprise |
| Scrambled eggs with vodka, topped with Osetra Caviar and served in a shell |
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| Fin veloute au fumet de celery et son foie gras frais poele |
| Cream of celery root and fresh sautéed foie gras |
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| Saint-Jacques en croute d’amandes – beurre de pamplemousse |
| Sea scallops seared with almonds and served in a grapefruit beurre blanc sauce |
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| Filet Mignon de Veau aux morilles et truffes noires Coeur de fenouil braise |
| Oven roasted veal medallions with morels mushrooms and black truffles sauce served with caramelized hearts of fennels |
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| Pruneaux farcis au Roquefort |
| Roquefort stuffed prunes, served in a port wine reduction |
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| Tarte tatin aux epices douces, servie sur une sauce Anglaise aux filaments de safran |
| Spicy tart tatin served with saffron crème anglaise |
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$145.00 Per Person, Plus Tax & Service |
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