T.Tseng:
French bread, butter
T.Tseng:
Prime steak tartare, sauce verte, egg yolk, gaufrette potatoes
T.Tseng:
Charcuterie board: housemade pâté, pork rillettes, saucisson sec, bayonne ham
T.Tseng:
Charcuterie board: housemade pâté, pork rillettes, saucisson sec, bayonne ham
T.Tseng:
Charcuterie board: housemade pâté, pork rillettes, saucisson sec, bayonne ham
T.Tseng:
Chickpea frites, eggplant caviar, basil pistou
T.Tseng:
Macaroni and mimolette gratinée, béchamel
T.Tseng:
Blistered green beans, lemon-butter, almonds
T.Tseng:
Oak-smoked duroc pork chop: bacon lardons, baby carrots, horseradish potato purée, grain mustard beurre blanc
T.Tseng:
Bouillabaisse Marseillaise: day boat scallops, shrimp, mussels, clams, rock rod, calamari, shellfish-tomato broth, rouille croutons
T.Tseng:
Prime bone-in rib-eye (split), dry-aged for 35 days, frites, horseradish crème fraîche
T.Tseng:
Prime bone-in rib-eye (split), dry-aged for 35 days, frites, horseradish crème fraîche
T.Tseng:
Frozen Paris Brest: hazelnut ice cream, chocolate cremieux, salted caramel
T.Tseng:
Chocolate macaron: french chocolate cookie, dark chocolate mousse