The Menu

Menu & Cellar

A seasonal à la carte, a seven-course dégustation, and 600 reasons to linger.

The Menu

Cooked to the season

Our à la carte shifts with the markets and the cellar. Below is a recent evening. Yours will be its own.

Chef’s Tasting

Le Menu Dégustation

A seven-course journey through the season

145per guest95wine pairing

Served to the whole table. A vegetarian dégustation is offered with a day's notice. Allergies and dietary needs are happily accommodated.

Reserve the Tasting

A course from the chef's tasting menu being finished in the kitchen

Coquilles Saint-Jacques, Seared sea scallops, cauliflower, brown butter — **Coquilles Saint-Jacques**Seared sea scallops, cauliflower, brown butter

Filet de Bœuf, Beef tenderloin, pommes purée, bordelaise — **Filet de Bœuf**Beef tenderloin, pommes purée, bordelaise

Soufflé au Chocolat, Warm Valrhona soufflé, crème anglaise — **Soufflé au Chocolat**Warm Valrhona soufflé, crème anglaise

Pour Commencer

To Begin

Gougères

Warm gruyère choux

Black truffle, aged comté, fleur de sel.

Vegetarian

Huîtres

Half-dozen oysters

Champagne mignonette, finger lime, horseradish snow.

Tartare de Bœuf

Hand-cut beef tartare

Smoked egg yolk, cornichon, capers, grilled sourdough.

Velouté de Cèpes

Porcini velouté

Chestnut, crème fraîche, brown-butter croutons.

Vegetarian

Foie Gras au Torchon

Foie gras torchon

Quince, toasted brioche, aged balsamic, sea salt.

De la Mer

From the Sea

Coquilles Saint-Jacques

Seared sea scallops

Cauliflower velouté, capers, brown butter, golden raisin.

Loup de Mer

Roasted sea bass

Fennel, saffron, mussels, bouillabaisse reduction.

Homard de Maine

Butter-poached lobster

Leek fondue, vin jaune, tarragon, sauce américaine.

De la Terre

From the Land

Canard de Barbarie

Roasted duck breast

Morello cherry, salsify, swiss chard, jus gras.

Filet de Bœuf

Beef tenderloin

Pommes purée, roasted marrow, sauce bordelaise.

Carré d'Agneau

Rack of lamb

Ratatouille, taggiasca olive, rosemary jus.

Risotto aux Cèpes

Porcini risotto

Aged parmesan, black truffle, soft herbs.

Vegetarian

Les Desserts

To Finish

Soufflé au Chocolat

Warm chocolate soufflé

Valrhona, crème anglaise, cocoa nib. Please allow 20 minutes.

Vegetarian

Tarte au Citron

Lemon tart

Italian meringue, basil, candied zest.

Vegetarian

Île Flottante

Floating island

Vanilla custard, salted praline, toasted almond.

Vegetarian

Plateau de Fromages

French cheese selection

Five cheeses, honeycomb, walnut, quince paste.

Vegetarian

A glass of red wine poured tableside at Maison Lumière

From the Cellar

A cellar worth getting lost in

Six hundred labels span small Burgundian growers, Loire iconoclasts and a deep Champagne list. Our sommelier pours a thoughtful by-the-glass flight nightly. Ask, and let the room lead you.

Champagne, Blanc de BlancsCôte des Blancs, France

Chablis 1er CruBurgundy, France

Châteauneuf-du-PapeRhône, France

Sancerre, Old VinesLoire, France

By the glass, nightly. Ask your server for tonight’s full pour list.

Reservations

Hungry yet?

The menu reads best by candlelight. Reserve your table and let the evening unfold.

Reserve a Table