À La Carte

Image of Classic Caviar Service
 

Classic Menu

 

OYSTERS - Market ∘(GF) - 25/46

Pomegranate- urfa biber mignonette, horseradish
(Add Kaluga caviar +24/48)

CHEESE BOARD * - 25

Chef’s selection of 3 cheeses, walnut-raisin bread, seasonal fruit, candied nuts

CLASSIC CAVIAR SERVICE ∘ - 80/135

1/2 or 1oz Kaluga Royal caviar, warm blinis, chopped egg, red onion, chives, crème fraîche

SINGLE CAVIAR BLINI ∘ - 12

SEAWEED CAVIAR BLINI (V) - 9

 
Image of Steak Tartare with white truffles supplement, served with toasted baguette, romaine hearts, and cornichons
 

CLASSIC STARTERS

 

STEAK TARTARE ∘ * - 24

Prime NY strip loin, dijon, cornichons, romaine hearts, toasted baguette 

TOMATO & BURRATA * - 23

Heirloom tomatoes, buffalo burrata, cucumbers, boquerones, sourdough croutons, basil, sherry vinaigrette

ROASTED SHRIMP (GF) - 21
Mangrove Shrimp, baby spinach, lemon, parsley, garlic, smoked paprika, beurre monté sauce, sliced baguette

SALADE LYONNAISE ∘ * - 22

Blonde frisée, bacon lardons, cherry tomatoes, poached egg, Dijon vinaigrette

PÂTÉ CAMPAGNE * - 17

Country style pork pâté, black peppercorns, Dijon mustard, cornichons, sourdough toast

DUCK LIVER PARFAIT * - 28
Fig preserve, duck prosciutto, toasted brioche

FRENCH ONION SOUP * (cup/bowl) - 12/20
Caramelized onions, beef broth, white wine, sourdough bread, Gruyère gratinée

ESCARGOT – 22
Wild Burgundy snails, herbed butter, garlic, pistachio-panko crust

 
Image of French Onion Soup
Image of Truffle Pasta
 

MAIN COURSES

 

TRUFFLE PASTA - 50

Fresh-shaved black truffles, handmade rigatoni, Parmigiano Reggiano, velouté

DOVER SOLE MEUNIÈRE * - 80

Wild-caught European sole, lemon, parsley, capers, croutons, brown butter sauce

SEA SCALLOPS (GF) - 45

Maine diver scallops, fricassé of sweet corn, cherry tomatoes, zucchini, fava beans, piquillo peppers, corn sauce

MOULES À LA NORMANDE * - 32
Salt Spring mussels - Normandy style, cider, shallots, parsley, crème fraîche

COQ AU VIN * - 38

Red wine braised chicken legs, Perle onions, bacon lardons, mushrooms, pomme purée

FRIED RABBIT - 36
Oka Farms crispy rabbit, honey-dijon glaze, pomme purée, celery root-green apple remoulade, rabbit jus

STEAK FRITES *∘ - 65

12 oz. Prime Creekstone NY Strip

Sauces: Peppercorn-cognac +5, Bone marrow Bordelaise +6

 
Image of Dover Sole Meuniere
 

SIDE DISHES

SALADE VERTE (GF) - 11

Baby gem lettuce, shallots, radishes, fine herbs, Dijon vinaigrette

MUSHROOMS (GF) - 10

Garlic & thyme

POMMES FRITES - 10

TRUFFLE-PARMESAN FRITES - 18

HARICOTS VERTS * - 10

Green beans, lemon, capers, almonds, parsley

 
 

(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.

Image of French Onion Soup with melted cheese
 

Vegetarian Menu

SINGLE SEAWEED CAVIAR BLINI - 7

CHEESE BOARD * - 25

Chef’s selection of 3 artisanal cheeses, walnut-raisin bread, seasonal fruit, candied nuts

 
 

STARTERS

TOMATO & BURRATA * - 23

Heirloom tomatoes, burrata, cucumbers, sourdough croutons, basil, sherry vinaigrette

ENDIVE SALAD (GF)※ - 19
Castelfranco radicchio, Point Reyes blue cheese, pear, walnut, citrus-sherry vinaigrette

SALADE LYONNAISE ※ * - 21

Frisée, mushrooms, cherry tomatoes, croutons, poached egg, Dijon vinaigrette


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

VEGETARIAN “COQ” AU VIN ※* - 28

Red wine glazed soy drumsticks, Perle onions, mushrooms, pomme purée

TRUFFLE PASTA ※ - 70/105

Choice of fresh-shaved black winter truffles or Alba white truffles, handmade rigatoni, Parmigiano Reggiano, velouté

 
 

SIDE DISHES

SALADE VERTE (GF, V) - 11

Baby gem lettuce, shallots, radishes, fine herbs, Dijon vinaigrette

MUSHROOMS (GF) ※ - 10

Garlic & thyme

POMMES FRITES - 10

TRUFFLE-PARMESAN FRITES - 18

HARICOTS VERTS ※ * - 10

Green beans, lemon, capers, almonds, parsley

 
 

(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.

 
Image of Apple Tarte Tatin

Dessert Menu

 

RASPBERRY PAVLOVA (GF) - 15

French meringue, raspberry sorbet, vanilla chantilly, raspberry coulis, fresh berries

CRÈME BRÛLÉE (GF) - 13

Baked custard, vanilla bean, caramelized sugar

CHOCOLATE SOUFFLÉ (GF) - 20

Fair Trade dark chocolate, vanilla crème fraîche ice cream, crème anglaise

ICE CREAM (GF) / SORBET (V) SCOOP - 6

Vanilla crème fraîche, lemon sorbet

APPLE TARTE TATIN ※ - 18

Signature Perle dessert featured in the L.A. Times. Caramelized pastry, gala apples, cinnamon-labneh cream

CHEESE BOARD * - 25

Chef’s selection of 3 artisanal cheeses, raisin-walnut bread, seasonal fruit, candied nuts

 

(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.

 
 
 
Petite Perle
 
 

Children’s Menu

For our littlest guests, ages 10 & under

STARTERS

GREEN SALAD (V,GF) – 7
Baby gem lettuce, herbs, house vinaigrette

MINI FRENCH ONION SOUP ※ * - 8 Caramelized onions, beef bone broth, white wine, sourdough bread, Gruyère cheese

 
 

MAIN COURSES

MINI STEAK FRITES ∘ - 25

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

 

A 4% service charge will be added to each guest check to ensure competitive industry compensation for all of our valued team members. If you would like this charge removed, please let our staff know. Thank you for dining with us and supporting our staff.