Calamars Farcis
Veal stuffed calamari, taro chips, chili aioli
Amuse Bouche
Les Crudites
Raw winter vegetables, carrot hummus, mint pistou
First Course
Carpaccio de Betteraves
Marinated beetroot, miso & tahini, pesto, parsnip chips, roasted pistachios
Paillarde de Truite
Torched steelhead trout, chermoula, fried chickpeas, preserved lemon coulis
Le Boeuf
Chicago style AAA striploin, shiitake mushrooms, roasted pine nuts, aioli, shaved parmesan, cippolini onion rings
Second Course
Thon Provençale
Grilled Albacore tuna, cauliflower & basil purée, piquillo pepper, green beans & anchovies, caper tapenade
Congolaise
Mussels, tomato coconut cream, smoked chili, lime, cilantro
Tajine d’Aziz à l’Agneau
Braised lamb shank, honey, figs, cinnamon, cilantro, almond cous cous (Harissa & raita add $3)
Gnocchi
Ricotta gnocchi, fine herb goat cheese, hazelnuts, rapini, watermelon radish, apple, brown butter sauce
Third Course
Gâteau à la Carotte
Carrot cake, cream cheese mousse, carrot meringue, walnut soil
Biscuit au Lait
Chocolate mousse, whole milk, panna cotta, salted chocolate chunk cookie, cookie milk ice cream