À La Carte
Classic Menu
OYSTERS - Market ∘(GF) - 25/46
Pomegranate- urfa biber mignonette, horseradish
(Add Kaluga caviar +24/48)
STEAK TARTARE ∘ * - 25
Prime NY strip loin, dijon, cornichons, romaine hearts, toasted baguette
CRISPY FROG LEGS - 18
Stuffed with chicken mousse, mushrooms and herbs, watercress aïoli, lemon
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
ROASTED SHRIMP - 19
Mangrove Shrimp, lemon, parsley, garlic, beurre monté sauce, sliced baguette
ÉPOISSES * - 22
Washed rind cow’s milk cheese, walnut-raisin bread, grapes, candied walnuts
CLASSIC STARTERS
SALADE LYONNAISE ∘ * - 22
Blonde frisée, bacon lardons, cherry tomatoes, poached egg, Dijon vinaigrette
ESCARGOT – 21
Wild Burgundy snails, herbed butter, garlic, pistachio-panko crust
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
MAIN COURSES
TRUFFLE PASTA - 70 / 105
Choice of fresh-shaved black winter truffles or Alba white truffles, handmade rigatoni, Parmigiano Reggiano, velouté
DOVER SOLE MEUNIÈRE * - 80
Wild-caught European sole, lemon, parsley, capers, croutons, brown butter sauce
ORA KING SALMON (GF) - 40
Glazed asparagus, purple potatoes, sorrel sauce
MAGRET DE CANARD * - 48
Orange-glazed Maple Leaf Farms duck breast, celery root purée, grilled ramps, duck leg croquette, duck jus
COQ AU VIN - 38
Red wine braised chicken legs, Perle onions, bacon lardons, mushrooms, pomme purée
STEAK FRITES *∘ - 60
10 oz. Prime Creekstone NY Strip
Sauces: Peppercorn-cognac +5, Bone marrow Bordelaise +6
MOULES À LA NORMANDE * - 32
Salt Spring mussels - Normandy style, cider, shallots, parsley, crème fraîche
SIDE DISHES
SALADE VERTE (GF) - 9
Baby gem lettuce, shallots, radishes, fine herbs, Dijon vinaigrette
MUSHROOMS (GF) - 10
Garlic & thyme
POMMES FRITES - 9
TRUFFLE-PARMESAN FRITES - 18
HARICOTS VERTS * - 9
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.
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
SINGLE SEAWEED CAVIAR BLINI - 7
ÉPOISSES * - 22
Washed rind cow’s milk cheese, walnut-raisin bread, grapes, candied walnuts
STARTERS
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) - 9
Baby gem lettuce, shallots, radishes, fine herbs, Dijon vinaigrette
MUSHROOMS (GF) ※ - 10
Garlic & thyme
POMMES FRITES - 9
TRUFFLE-PARMESAN FRITES - 18
HARICOTS VERTS ※ * - 9
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.
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
TARTE AU CITRON - 14
Buttery pastry crust, brûléed lemon curd, passion fruit, crème fraîche
ROULADE DE MERINGUE (GF) - 16
Meringue roll, mascarpone cream, strawberries, raspberries, pistachios, white chocolate
CHOCOLATE SOUFFLÉ (GF) - 20
Fair Trade dark chocolate, vanilla crème fraîche ice cream, crème anglaise
APPLE TARTE TATIN ※ - 18
Signature Perle dessert featured in the L.A. Times. Caramelized pastry, gala apples, cinnamon-labneh cream
CRÊPES SUZETTE - 16
Classic thin crêpes, orange-caramel sauce, Grand Marnier, blood orange, vanilla ice cream
ÉPOISSES * - 22
Washed rind cow’s milk cheese, walnut-raisin bread, grapes, candied walnuts
(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