In addition to our à la carte staples and specials,
we are pleased to offer a SEASONALLY evolving tasting menu
of our most popular classics and newest dishes. AVAILABLE DAILY.
A Taste of Perle
Amuse Bouche
TRUFFLE ARANCINI
Crispy Carnaroli rice balls, summer black truffle, Grana Padano cheese, aïoli
PERLE DE MA MERE, ‘La Perle,’ Crémant de Bourgogne, NV
Un
SHRIMP COCKTAIL
Sustainably farmed Mangrove Tiger Shrimp, classic cocktail sauce, lemon
PERLE DE MA MERE, ‘La Perle,’ Crémant de Bourgogne, NV
OPTIONAL DUCK LIVER PARFAIT +24
Grape compôte, herb salad, duck prosciutto, toasted brioche
CHATEAU DOISY DAËNE, Grand Vin de Sauternes, Barsac, 2015
Deux
SALADE LYONNAISE
Blonde frisée, bacon lardons, cherry tomatoes, poached egg, Dijon vinaigrette
COURTAULT-MICHELET, Chardonnay, Petit Chablis, 2022
OPTIONAL TRUFFLE PASTA COURSE +25
Fresh-shaved summer black truffles, handmade rigatoni,
Parmigiano Reggiano, velouté
COURTAULT-MICHELET, Chardonnay, Petit Chablis, 2022
Trois
STEAK AU POIVRE
Prime Creekstone hanger steak, mushroom fricassée, haricots verts,
pomme purée, peppercorn sauce
FEYTIT DIVON, Merlot, Saint-Georges Saint-Émilion, Bordeaux, 2016
quatre
MINI CHOCOLATE SOUFFLÉ
Fair Trade dark chocolate,
vanilla crème fraîche ice cream, crème anglaise
PIERRE SPARR, Crémant d’Alsace Rosé Brut, NV
FOUR COURSES | 85 PER PERSON | OPTIONAL WINE PAIRING 50 / 60 / 70
GLUTEN-FREE OPTIONS AVAILABLE UPON REQUEST
A Taste of Perle
VEGETARIAN
Amuse Bouche
TRUFFLE ARANCINI
Crispy Carnaroli rice balls, summer black truffle, Grana Padano cheese, aïoli
PERLE DE MA MERE, ‘La Perle,’ Crémant de Bourgogne, NV
Un
MINI CRUDITÉ
Selection of micro vegetables, garlic aïoli
PERLE DE MA MERE, ‘La Perle,’ Crémant de Bourgogne, NV
Deux
SALADE LYONNAISE
Blonde frisée, cherry tomatoes, poached egg, Dijon vinaigrette
COURTAULT-MICHELET, Chardonnay, Petit Chablis, 2022
OPTIONAL TRUFFLE PASTA COURSE +25
Fresh-shaved summer black truffles, handmade rigatoni,
Parmigiano Reggiano, velouté
COURTAULT-MICHELET, Chardonnay, Petit Chablis, 2022
TROIS
PORTOBELLO MUSHROOM STEAK AU POIVRE
Mushroom fricassée, haricots verts, pomme purée, peppercorn sauce
FEYTIT DIVON, Merlot, Saint-Georges Saint-Émilion, Bordeaux, 2016
quatre
MINI CHOCOLATE SOUFFLÉ
Fair Trade dark chocolate, vanilla crème fraîche ice cream, crème anglaise
PIERRE SPARR, Crémant d’Alsace Rosé Brut, NV
FOUR COURSES | 75 PER PERSON | OPTIONAL WINE PAIRING 50 / 60
VEGAN & GLUTEN-FREE OPTIONS AVAILABLE UPON REQUEST
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.