Working Hours

Lunch: Wednesday to Sunday. 12 pm to 3 pm
Dinner: Everyday. 5 pm to 8:30 pm

Our Address

1506 E. Commercial Blvd Oakland Park, FL, 33334

valentine's day

OUR MENU

Friday, February 14, 2025

Menu options (per person)


Appetizer & Main Course : $85.00

Main Course & Dessert : $85.00

Appetizer, Main Course & Dessert : $90.00


 

No Sharing. 7% Tax and 20% service (not included) will be added to the final check.

Credit Card deposit with selection of menu items is required at the time of reservation.

choice of appetizers

• Duo d'escargots : pairing of

Mille Feuilles d’Escargots (homemade puff pastry filled with escargots & mushrooms seasoned with parsley, garlic and butter sauce)

&

Escargots au gratin (with mushrooms, artichoke bottom, spinach, Béchamel sauce. Topped with melted Swiss cheese)

• Foie Gras en Feuilleté

Pan seared French duck liver with raspberry vinegar sauce in homemade puff pastry, on a bed
of apples and grapes sautéed with brandy.

• Coeur de Tartare de Saumon

Heart-shaped fresh salmon and smoked salmon tartare served on a bed of avocado, capers, and finely diced shallots, perfectly seasoned with our signature blend of secret spices.

• Velouté Portobello & truffe

Portobello truffle velouté soup with cream on the top.

Choice of Main Courses

• Filet de Bœuf, Sauce Forestière

Succulent beef tenderloin topped with savory Portobello mushrooms, elegantly served on a bed of red wine and mushroom reduction sauce. Accompanied by crispy French fries for the perfect pairing.

• Carré d’Agneau

New Zealand rack of lamb encrusted with a flavorful blend of breadcrumbs, Dijon mustard, garlic, and parsley. Paired with a fragrant rosemary Burgundy sauce and served alongside fluffy couscous and a medley of fresh seasonal vegetables.

• Bronzino aux Basilic

Branzino drizzled with a fragrant basil sauce, served with creamy mashed potatoes and a medley of fresh mixed vegetables of the day.

• Limande sole with vermouth and grapes sauce

Pan-seared sole fillet delicately coated with a vermouth and grape sauce, served on a bed of fresh seasonal vegetables.

Choice of Desserts

• Tarte Tatin

Homemade apple pie filled with warm caramelized apples, served with creamy vanilla ice cream, fluffy whipped cream, and garnished with roasted almond slices.

• Nougat glacé

Frozen nougat infused with crunchy nuts and pistachios, elegantly topped with a drizzle of vibrant raspberry sauce.

• Clafoutis aux Poires

Pear clafoutis served with a delicate drizzle of homemade crème anglaise.