The Onion Soup comes with an option of adding perigord truffles, braised oxtail and a soft poahed egg, giving the classic French dish an added dimension. The monkfish is poached in olive oil, spiced p with a garlic aioli and served with black mussels, fingerling potatoes and braised leeks.
I love Pate, and since it is on the appetizer list on the nicely compact and easy to navigate menu and it was also good to see Foie Gras on the menu after being served of it for a few years living in California. Served with plenty of bread, both of the appetizers we selected
For a main course, it was a simple choice to go with the classic Steak Fries, a thick 8 oz Flat Iron Steak. Done medium rare, this was an outstanding steak, easy to cut, juicy and tender, but also quite thick and quite substantial. Also available is the Hanger and 12 oz Rib-Eye version and all steaks come with choice of béarnaise, au poivre, bordelaise (myChoice) or foie gras butter.