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

CHARCUTERIE BOARD * - 32

Country pâté, cured meats, sausage, celery root remoulade, mustard, cornichons, country bread

CLASSIC CAVIAR SERVICE ∘ - 80/135

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

BABY GEM CAESAR * - 18
Gem lettuce, boquerones, Parmigiano Reggiano, garlic dressing, croutons

(Add shrimp +10 / Add crispy rabbit +10)

SINGLE CAVIAR BLINI ∘ - 12

SEAWEED CAVIAR BLINI (V) - 9

STEAK TARTARE ∘ * - 24

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

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

TRUFFLE PASTA - 60 / 95

Choice of fresh-shaved Burgundy black truffles or Italian white truffles, handmade rigatoni, Parmigiano Reggiano, velouté

“BOLO” - 28

Tomato ragout sauce with veal & beef, pancetta, carrots, bucatini pasta, Parmigiano Reggiano

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

DUCK CASSOULET * - 46
Confit duck leg, Haricot Tarbais bean stew, sausage, smoked pork belly, bean purée, root vegetables, herb crust

PERLE CHEESEBURGER - 26

8oz Prime beef patty, Cantal cheese, heirloom tomato, horseradish aïoli, red onion, pickles, salade verte leaves, black onion seed bun, frites

STEAK FRITES *∘ - 65 / 50

10 oz U.S. 212 NY Strip, frites

or 10 oz Creekstone Hanger steak, frites

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

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

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

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

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

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

MINI STEAK FRITES ∘ - 25

5 oz NY strip, pommes frites, béarnaise sauce

PASTA PARMESAN ※ – 12

Handmade pasta, parmesan cream sauce (Add chicken +4)