À La Carte
Classic Menu
OYSTERS - Market ∘(GF) - 25/46
Pomegranate- urfa biber mignonette, fresh horseradish
(Add Kaluga caviar +24/48)
TRUFFLE ARANCINI - 15
Crispy Carnaroli rice balls, summer black truffle, Grana Padano cheese, aïoli
STEAK TARTARE ∘ * - 25
Prime NY strip loin, dijon, cornichons, romaine hearts, toasted baguette
CLASSIC CAVIAR SERVICE ∘ - 80/135
1/2 or 1oz Kaluga Royal caviar, warm blinis, chopped egg, red onion, chives, crème fraîche
SINGLE CAVIAR BLINI ∘ - 11
SHRIMP COCKTAIL (GF) - 18
Sustainably farmed Mangrove Tiger Shrimp, classic cocktail sauce, lemon
HAMACHI TARTARE ∘ - 19
Yellowtail, avocado, cilantro, jalapeño, green apple-cucumber nage (Add caviar +14)
CLASSIC STARTERS
CITRUS SALAD (GF) - 22
Baby arugula, seasonal citrus, asparagus crudités, pickled onions, goat cheese, honey vinaigrette
SALADE LYONNAISE ∘ * - 24
Blonde frisée, bacon lardons, cherry tomatoes, poached egg, Dijon vinaigrette
WARM CAMEMBERT * - 18
Grapes, candied nuts, raisin walnut bread
ESCARGOT – 21
Wild Burgundy snails, herbed butter, garlic, pistachio-panko crust
PÂTÉ CAMPAGNE * - 14
Country style pork pâté, black peppercorns, Dijon mustard, cornichons, sourdough toast
DUCK LIVER PARFAIT - 28
Apricot coulis, pistachios, herb salad, toasted brioche
FRENCH ONION SOUP * (cup/bowl) - 12/20
Caramelized onions, beef broth, white wine, sourdough bread, Gruyère gratinée
MAIN COURSES
TRUFFLE PASTA - 50
Fresh-shaved summer black truffles, handmade rigatoni, velouté
DOVER SOLE MEUNIÈRE * - 80
Wild-caught European sole, lemon, parsley, capers, croutons, brown butter sauce
MOULES À LA NORMANDE * - 28
Salt Spring mussels - Normandy style,
cider, shallots, parsley, crème fraîche
THE PERLE BURGER ∘ - 27
8oz Prime beef patty topped with red wine braised short ribs, Cantal cheese, tomato compôte, horseradish aïoli, pickles, salade verte leaves, black onion seed bun
SAUMON À L’OSEILLE (GF) - 42
Ora King Salmon, glazed asparagus, roasted new potatoes, salt-cured egg yolk, sorrel sauce
COQ AU VIN - 38
Red wine braised chicken legs, Perle onions, bacon lardons, mushrooms, pomme purée
STEAK FRITES *∘
Choice of:
8 oz Prime Creekstone hanger steak - 45
10 oz. Prime Creekstone NY Strip - 60
Sauces: Béarnaise +4, Peppercorn-cognac +5, Bone marrow Bordelaise +6
SIDE DISHES
SALADE VERTE (GF) - 9
Baby gem lettuce, shallots, radishes, fine herbs, Dijon vinaigrette
MUSHROOMS (GF) - 10
Garlic & thyme
HARICOTS VERTS * - 9
Green beans, shallots, toasted almonds
POMMES FRITES - 9
TRUFFLE-PARMESAN FRITES - 16
POMME PURÉE (GF) - 10
TRUFFLE POMME PURÉE (GF) - 17
(GF) Gluten-free *Gluten-free option available
(Gluten-free dishes are prepared in a shared kitchen and cross-contamination could occur despite following safe handling protocols)
(∘) - These dishes contain ingredients that are served raw or may be undercooked based on your specifications. Consuming raw or undercooked seafood, meat, poultry, or eggs may increase your risk of food-borne illness.
Menu items are subject to change according to seasonality and availability.
A 4% service charge will be added to each guest check to ensure competitive industry compensation for all of our valued team members, as well as health and medical benefits for all of our salaried team members. In support of this initiative, the entirety of the charge is retained by the company. If you would like this charge removed, please let our staff know. Thank you for dining with us and supporting our staff.
Vegetarian Menu
TO SHARE
COMTÉ CHEESE PLATE * - 15
Sliced comté, grapes, seasonal fruit jam, toasted nuts, walnut-raisin bread
TARTE FLAMBÉE FORESTIÈRE ※ - 22
Mushrooms, fresh-shaved summer black truffles, shallots, Parmigiano Reggiano
STARTERS
CITRUS SALAD ※ (GF) - 22
Baby arugula, seasonal citrus, asparagus crudités, pickled onions, goat cheese, honey vinaigrette
SALADE LYONNAISE (V) * - 19
Frisée, mushrooms, cherry tomatoes, croutons, Dijon vinaigrette (Add poached egg +2)
SINGLE SEAWEED CAVIAR BLINI - 7
MUSHROOM “ESCARGOT” ※ * – 16
Paris mushrooms, herbed butter, garlic, pistachio
FRENCH ONION SOUP ※ * (cup/bowl) – 11/18
Caramelized onions, vegetable broth, white wine, sourdough bread, Gruyère gratinée
MAIN COURSES
ASPERGES À L’OSEILLE ※ (GF) - 26
Glazed green asparagus, poached egg, roasted new potatoes, salted egg yolk, sorrel sauce
VEGETARIAN “COQ AU VIN” - 28
Red wine glazed soy drumsticks, Perle onions, mushrooms, pomme purée
TRUFFLE PASTA ※ - 50
Fresh-shaved summer black truffles, handmade rigatoni, Parmigiano Reggiano, velouté
SIDE DISHES
SALADE VERTE (GF, V) - 9
Baby gem lettuce, shallots, radishes, fine herbs, Dijon vinaigrette
MUSHROOMS (GF) ※ - 10
Garlic & thyme
HARICOTS VERTS ※ * - 9
Green beans, shallots, toasted almonds
POMMES FRITES - 9
TRUFFLE-PARMESAN FRITES - 16
POMME PURÉE (GF) - 10
TRUFFLE POMME PURÉE (GF) - 17
(V) Vegan ※ Vegan option available (GF) Gluten-free *Gluten-free option available
(Gluten-free dishes are prepared in a shared kitchen and cross-contamination could occur despite following safe handling protocols)
(∘) - These dishes contain ingredients that are served raw or may be undercooked based on your specifications. Consuming raw or undercooked seafood, meat, poultry, or eggs may increase your risk of food-borne illness.
Menu items are subject to change according to seasonality and availability.
A 4% service charge will be added to each guest check to ensure competitive industry compensation for all of our valued team members, as well as health and medical benefits for all of our salaried team members. In support of this initiative, the entirety of the charge is retained by the company. If you would like this charge removed, please let our staff know. Thank you for dining with us and supporting our staff.
Dessert Menu
ARTISANAL CHEESES * - 15
Chef’s selection of 2 artisanal cheeses, seasonal fruit, raisin-walnut bread
CRÈME BRÛLÉE (GF) - 14
Caramelized custard, fresh raspberries, raspberry coulis
STICKY TOFFEE PUDDING ※ - 16
Warm date and macadamia cake, vanilla chantilly, passionfruit curd
APPLE TARTE TATIN ※ - 18
Signature Perle dessert featured in the L.A. Times. Caramelized pastry, gala apples, cinnamon-labneh cream
CHOCOLATE SOUFFLÉ (GF) - 20
Fair Trade dark chocolate, vanilla crème fraîche ice cream, crème anglaise
(V) Vegan ※ Vegan option available (GF) Gluten-free *Gluten-free option available
(Gluten-free dishes are prepared in a shared kitchen and cross-contamination could occur despite following safe handling protocols)
Menu items are subject to change according to seasonality and availability.
Children’s Menu
For our littlest guests, ages 10 & under
STARTERS
GREEN SALAD (V,GF) – 7
Baby gem lettuce, herbs, house vinaigrette
MINI CHEESE & CHARCUTERIE BOARD * – 13
Two cheeses, two cured meats, condiments, country bread
MINI FRENCH ONION SOUP ※ * - 8 Caramelized onions, beef bone broth, white wine, sourdough bread, Gruyère cheese
MAIN COURSES
MINI STEAK FRITES ∘ - 20
5 oz NY strip, pommes frites, béarnaise sauce
PASTA PARMESAN ※ – 12
Handmade pasta, parmesan cream sauce (Add chicken +4)
(V) Vegan ※ Vegan option available (GF) Gluten-free *Gluten-free option available
(Gluten-free dishes are prepared in a shared kitchen and cross-contamination could occur despite following safe handling protocols)
(∘) - These dishes contain ingredients that are served raw or may be undercooked based on your specifications. Consuming raw or undercooked seafood, meat, poultry, or eggs may increase your risk of food-borne illness
Wines by the Bottle
Sparkling
VINCENT COUCHE, Pinot Noir/Chardonnay, ‘Elegance Extra Brut’ Champagne, NV - 90
POMMERY, Pinot Noir/Chardonnay, ‘Brut Royal’, Champagne, NV - 120
BOLLINGER, Pinot Noir, Chardonnay/Pinot Meunier, ‘Brut Rosé’, Champagne, NV - 180
White
BAUMARD, Chenin Blanc, ‘Clos de Papillon’, Savannières, Loire, 2016 - 90
NICOLAS JOLY, Chenin Blanc, ‘Clos de la Coulée de Serrant’, Savannières, Loire, 2019 - 180
CHAMPALOU, Chenin Blanc, Vouvray, Loire, 2020 - 65
CLAU DE NELL, Chenin Blanc, Loire, 2019 - 125
DANIEL CHOTARD, Sauvignon Blanc, Sancerre, Loire, 2021 - 80
DOMAINE JEAN-CLAUDE MARSANNE, Marsanne, Saint-Joseph, N. Rhône, 2019 - 85
DOMAINE DE BEAURENARD, Châteauneuf-du-Pape Blanc, S. Rhône, 2019 - 125
CHÂTEAU CARBONNIEUX, Sauvignon Blanc/Semillion, Graves, Bordeaux, 2018 - 88
CHÂTEAU TALBOT, Sauvignon Blanc/Semillion, Bordeaux, 2020 - 100
COS D’ESTOURNEL, Sauvignon Blanc/Semillion, Bordeaux, 2017 - 300
ALBERT BOXLER, Riesling, Alsace, 2019 - 70
TRIMBACH, Pinot Gris, ‘Réserve Personnelle’, Alsace, 2015 - 80
TRIMBACH, Reserve Riesling, ‘Frederic Emile”, Alsace, 2011 - 140
VINCENT GIRARDIN, Chardonnay, Pernand-Vergelesses, Burgundy, 2019 - 78
PIERRE GIRARDIN, Chardonnay, ‘Éclat de Calcaire’, Burgundy, 2020 - 70
DOMAINE DE LA MEULIÈRE, Chardonnay ‘Les Fourneaux’, Chablis, Burgundy, 2020 - 80
HENRI COSTAL, Chardonnay ‘Vaillons,’ Premier Cru Chablis, Burgundy, 2020 - 90
DENIS JEANDEAU, Chardonnay ‘Secret Mineral’, Pouilly-Fuissé, Burgundy, 2019 - 100
DOMAINE CHANSON, Chardonnay, ‘Bastion’, Premier Cru Beaune, Burgundy, 2019 - 135
Rosé
PEYRASSOL, Grenache/Cinsault/Syrah/Mouvèdre, Cuvée des Commandeurs, Cotes de Provence, 2021 - 72
CHÊNE BLEU, Grenache,/Syrah/Mourvèdre/Rolle, Le Rosè, Vaucluse, 2021 - 100
Red
DOMAINE DES MORIERS, ‘La Madone’, Gamay, Fleurie, 2019 - 98
CLOS DU VIEUX BOURG, Morgon ‘Javerniéres’, Gamay, Beaujolais, 2020 - 75
BACHELET-MONNOT, Pinot Noir, Vieilles Vignes, Maranges, 2020 - 110
BOUCHARD PÈRE & FILS, Pinot Noir, Vosne-Romanée, 2018 - 140
DOMAINE TAUPENOT-MERME, Pinot Noir, Gevrey Chambertin, 2020 - 198
DOMAINE TAUPENOT-MERME,Pinot Noir, Charmes Chambertin Grand Cru, 2001 - 730
M&S BOUCHET, ‘P’tit Bouchet’, Cabernet Sauvignon, Loire, 2016 - 60
DOM. DE LA CHANTELEUSERIE, ‘Irène’, Cabernet Franc, St. Nicholas de Bourgueil, Loire, 2020 - 62
DOMAINE BRETON, ‘Trinch!’, Cabernet Franc, Bourgueil, Loire, 2020 - 75
FRANCOIS & FILS, Syrah, ‘Rozier’ Côte Rôtie, N. Rhône 2018 - 130
M. CHAPOUTIER, Syrah, ‘Monier de la Sizeranne’, Hermitage, N. Rhône, 2015 - 250
DOM. DE VIEUX TELEGRAPHE, ‘Telegramme,’ Châteauneuf-du-Pape, S. Rhône, 2019 - 90
LES PALLIÈRES, Grenache/Mourvèdre/Clairette, Gigondas,‘Terrasse de Diable’, S. Rhône, 2019 - 75
CHÊNE BLEU, ‘Abèlard’, Syrah/Grenache, S. Rhône, 2014 - 125
CHÂTEAU DE BEAUCASTEL, Châteauneuf-du-Pape, S. Rhône, 2019 - 190
ISABEL FERRANDO, Châteauneuf-du-Pape, ‘Colombis’, S. Rhône, 2019 - 220
CHÂTEAU DE LA CROIX, Cabernet Sauvignon/Merlot/Cabernet Franc, Mèdoc, Bordeaux, 2016- 65
LES MARQUIS DE CALON-SÉGUR, Merlot/Cabernet Sauvignon, St. Éstephe, Bordeaux, 2016 - 110
CH. CALON-SÉGUR, Cabernet Sauvignon/Merlot/Cabernet Franc, St. Éstephe, Bordeaux, 2009 - 335
CHÂTEAU DU CRU-BEAUCAILLOU, Cabernet Sauvignon/Merlot/Petit Verdot, Saint-Julien, Boredeaux , 2014 - 126
CHÂTEAU CLARKE, Cabernet Sauvignon/Merlot, Listrac-Mèdoc, Bordeaux, 2012 - 100
LES GRAVIÉRES DE MARSAC, Merlot/Cabernet Sauvignon/Cabernet Franc, Margaux, 2017- 95
CHÂTEAU DES LAURETS BARON, Merlot, St-Émillion, 2016 - 150
CHÂTEAU SAINT-ANDRÈ CORBIN, Merlot/Cab Franc, St.Georges-St.Emillion, Bordeaux, 2020 (375ml) - 36
ANNE & J-F GANEVAT, Pinot Noir/Cabernet Franc, ‘Les Chonchons’, VdF, Côtes du Jura - 150
ANNE & J-F GANEVAT, Gamay/Chardonnay, ‘La Croix des Batailles’, VdF, Côtes du Jura - 130
DOMAINE TEMPIER, Mouvèdre/Grenache/Cinsault, Bandol, Provence 2019 - 100
Wines by the Glass
Sparkling
Perle de Ma Mére, ‘La Perle’, Chardonnay/Aligoté, Crémant de Bourgogne - 20
Pierre Sparr, Brut Rosé, Pinot Noir, Crémant d’Alsace - 15
White
Domaine Landron Chartier, Melon B, Muscadet - 16
Domaine de la Coche, Sauvignon Blanc, Loire - 14
Courtault Michelet, Chardonnay, ‘Sous le Vent’, Petit Chablis - .20
Rosé
Domaine de Courbissac, ‘Notre Terre’, VdF, Languedoc - 18
Red
Domaine Charton, Pinot Noir, ‘Fleur de Pinot En Jolis Bois’, Burgundy - 18
Feytit Divon, Merlot, Saint-Georges Saint-Émilion, Bordeaux - 21
Domaine Boissonnet, Syrah, Saint-Joseph, N. Rhône - 22
Dessert
Château Doisy Daene, Sémillon, Grand Vin de Sauternes, Barsac - 18
Denis Breussin, Chenin Blanc, Demi Sec, Vouvray - 12
Beer
Kronenbourg 1664, Pale Lager, Alsace, FR - 8
Duvel 6.66, Belgian Blond Ale, BE - 12
Madewest Brewing Co., Hazy IPA, Ventura, CA - 10
Madewest Ventura Light, Lager, Ventura, CA - 8
Cocktails
ALL COCKTAILS - 16
PASSION FRUIT DAIQUIRI
Soju, Bordiga Bianco vermouth, passion fruit & honey syrups, lime
1926
Lillet Blanc, Cremant de Loire, raspberries, sugar, lemon
NEGRONI
Bordiga Rosso vermouth, Sirene Apéritivo, Soju
ALSACE SPRITZ
Sirene Apéritivo, Cremant d’Alsace Brut, soda water
ESPRESSO MARTINI
Soju, Lyre’s Coffee Originale, fresh espresso, sugar
VERMOUTH SOUR
Bordiga Bianco, Bordiga Extra Dry, orgeat, Angostura bitters, lemon
FEATURED COCKTAIL
Bi-weekly changing cocktail
Non-Alcoholic Cocktails
ALL NON-ALCOHOLIC COCKTAILS - 14
NON-ALCOHOLIC COCKTAIL
Seasonal non-alcoholic cocktail
PASSION FRUIT DAIQUIRI
Lyre’s White Cane Spirit & Apéritif Rosso, passion fruit & honey syrups, lime
1926
Lyre’s Dry London & Classico, raspberries, sugar, lemon
NEGRONI
Lyre’s Dry London, Apéritif Rosso & Italian Orange
ALSACE SPRITZ
Lyre’s Classico & Italian Spritz
ESPRESSO MARTINI
Lyre’s White Cane Spirit & Coffee Originale, fresh espresso, sugar
APÉRITIF
Lillet Blanc - 10
Bordiga Bianco Vermouth - 10
Beer
Kronenbourg 1664, Pale Lager, Alsace, FR - 8
Duvel 6.66, Belgian Blond Ale, BE - 12
Madewest Brewing Co., Hazy IPA, Ventura, CA - 10
Madewest Ventura Light, Lager, Ventura, CA - 8
Stone Dayfall, Belgian White, Escondido, CA - 10
Tea
Rare Tea Cellars
Emperors Competition Tieguanyin - 11
Forbidden Forest Lapsang Souchong - 8
Regal English Breakfast - 7
French Kissed Moroccan Mint - 7
Emperors Hedonistic Osmanthus Petals - 9
Emperors Lemon Meritage - 5
Emperors Chamomile - 5