First Course

Salade a l’eau d’orange

Local mixed berries, whipped sheep feta, lettuce & herb salad. Almond tuiles, honey vinaigrette.

Les Tomates au crabe

Heirloom tomatoes, dungeness crab & baby shiso salad, saffron & blossom water emulsion.

Coquilles st. jacques

Seared scallops, smoked kurobata pork cheek, pickled green beans & horseradish vinaigrette

Second Course (shared)

Moules Frites “Congolaise”

Mussels cooked with a tomato coconut cream, smoked chili & lime, fresh cilantro.

Third Course

Tagine D'azis a L'agneau

Braised lamb shank with honey, figs, cinnamon & cilantro. Server with cous cous & zalouk.

Flétan aux pistaches

Pistachio crusted roasted halibut, sautéed kale, lemon quinoa. Tomato, ginger & tamarind broth.

L’entrecôte grillée

Grilled 10oz angus ribye steak, potatoes fondant, chimichurri & sauteed chanterelles.

Fourth Course

Le café belge

Espresso cheesecake with belgian chocolate mousse crème de cacao gelée & crisp chocolate wafers.

Tarte aux griottes

Cherry & thyme tart with lemon buttermilk sorbet & black pepper crème anglaise