If you are looking for a new downtown restaurant to enjoy with your friends or even a solo date (treat yourself) then you are in luck!
Executive Chef Geoffrey Lechantoux (
- Tartare de Boeuf au Couteau, Artichauts à la Barigoule and La Grande Tour featuring Beausoleil oysters, Australian shrimps, whole Maine lobster, king crab legs and caviar.
Madame Claude with Grey Goose Poire Ginger, lemon and cucumber juice, and rose seltzer, L’Amour en Cage with Remy Martin V, golden berries, lemon juice, sugarcane and egg white, and La Turlutte with Bombay Sapphire Gin, fresh raspberries, meadowsweet cordial, lemon juice, and Moët & Chandon Imperial Champagne.