L'escargot Bleu

Traditional Burgundy snails baked in rich garlic herb butter, fresh parsley, and fine seasoning.

Slow-caramelized onions in a rich beef broth, topped with artisanal crusty bread and melted Gruyère cheese.

Artisanal duck terrine served with crisp cornichons, Dijon mustard, and rustic sourdough bread.

Warm breaded artisanal goat cheese medallion over mixed greens, walnuts, and a light house vinaigrette.

Juicy grilled pasture-fed beef steak served with golden crispy hand-cut French fries and herb butter.

Tender braised lamb slow-cooked with root vegetables, rich red wine, and aromatic Provençal herbs.

Fresh regional trout pan-seared with brown butter, capers, lemon, and fresh parsley.

Selection of fresh seasonal vegetables slow-baked with extra virgin olive oil and Provençal herbs.

Classic Burgundy red wine beef stew with wild mushrooms, smoked bacon, and pearl onions.

Slow-cured duck leg with a crispy skin, served with garlic mashed potatoes and berry reduction.

Rich vanilla custard infused with real bourbon vanilla and topped with a torched crispy caramelized sugar crust.

Special selection of French red wine from the Burgundy region, featuring notes of red fruit and subtle oak.

Dark and robust espresso roasted in the traditional French style.