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Hand-cut premium beef tenderloin with capers, cornichons, Dijon mustard, and a quail egg yolk. Served with toasted baguette.

Classic French onion soup with caramelized onions, rich beef broth, and melted Gruyère cheese atop a crusty crouton.

Mixed greens with warm breaded goat cheese, candied walnuts, sliced pears, and a honey-balsamic vinaigrette.

Braised free-range chicken in Burgundy wine with pearl onions, mushrooms, and lardons. Served with creamy mashed potatoes.

Pan-seared salmon fillet with a lemon-herb butter sauce, served with seasonal vegetables and saffron rice.

A colorful medley of slow-cooked summer vegetables — eggplant, zucchini, bell peppers, and tomatoes — with herbes de Provence. Served with crusty bread.

Classic vanilla bean custard with a perfectly caramelized sugar crust. A timeless French favorite.

Velvety dark chocolate mousse made with 70% Valrhona chocolate, topped with whipped cream and cocoa powder.

Intense and aromatic double shot of our signature Italian roast.

A rich and balanced Bordeaux blend with notes of blackcurrant, cedar, and a smooth finish.