The French Table

Warm baguette brushed with garlic-infused butter

Fresh baguette served with whipped tarragon butter

Marinated olives served with creamy goat's cheese

Silky house-made duck liver parfait, delicately seasoned and served with toasted baguette

Classic Burgundy snails baked in garlic, parsley, and herb butter

Pan-seared scallops with a pea fricassée and slow-roasted confit tomato

Creamy saffron risotto with peas, zucchini, concassé tomato, and aged Gruyère cheese

Fresh tagliatelle with vongole clams, cherry tomatoes, garlic, parsley, and white wine

Herb-crumbed pork cutlet with grilled zucchini, duck-fat potatoes, and tarragon mayonnaise

Pasta with napoli sauce and parmesan