La Saint-Valentin 2026

$165 with sparkling wine

Amuse-Bouche

Huître en Shooter, Mignonette au Champagne et Huile de Piment
Oyster shooter with champagne mignonette and chili oil

Soupes et Salades

Endives aux Poires et Roquefort (v)
Belgian endive with thin-sliced pear, Roquefort, toasted hazelnuts, and a champagne vinaigrette

Laitue Beurre aux Agrumes et Fines Herbes (v)
Butter lettuce with citrus supremes, chives, tarragon, and a light shallot vinaigrette

Bisque de Homard
Classic lobster bisque finished with tender pieces of lobster

Soupe À l’Oignon Gratinée

Baked French Onion Soup topped with cheese medley

Entrées

Tartare de Bœuf
Hand-cut beef tartare with quail egg and toasted brioche

Terrine de Ratatouille au Fromage de Chèvre (v)
Layered zucchini, eggplant, and bell pepper with goat cheese

Feuilleté de Saumon Fumé
Smoked salmon rolled in puff pastry with lemon–chive crème fraîche

Noix de Saint-Jacques en Papillote
Scallop baked in parchment with fennel, leeks, shallot, tarragon, and champagne butter

Plats Principaux

Faux-Filet de New York, Jus au Vin Rouge et Échalotes
Prime New York steak with red wine shallot jus

Suprême de Volaille à la Crème de Champagne
Chicken supreme with champagne cream sauce

Vivaneau Poêlé, Beurre Blanc au Poivron Doux
Pan-seared red snapper with sweet red pepper beurre blanc, celery root purée, and lemon oil

Wellington aux Champignons (v)
Mushrooms baked in puff pastry with caramelized red onion, spinach, chestnuts, and tarragon

Desserts

Tarte au Chocolat, Mûre et Crème de Cassis (v)
Chocolate tart with blackberry–crème de cassis, vanilla crème fraîche, and cocoa nib crunch

Panna Cotta à la Rose et Framboise (v)
Vanilla panna cotta with raspberry rose coulis and fresh berries

Petits Fours (v)
Chef’s selection of bite-sized sweets

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