Dinner

CANAPÉS

Crispy Potatoes & Caviar 17

smashed yukon potatoes, house aioli, baerii caviar

œufs mimosa 11

classic deviled eggs, smoked french trout roe

Coquilles Saint-Jacques 32

u15 Scallops, parsely-garlic butter

Caviar Toast 23

Caramelized onions, whipped goat cheese, baerii caviar

Baked Stuffed Dates 13

medjool dates, brie, prosciutto

Pâté & Roe Nest 22

Sturgeon pâté, french trout roe, lemon, olive oil

LES HORS D'ŒUVRES

Bread Service 4

served warm with hotel butter

Escargots de Bourgogne 19

burgundy snails, parsley-garlic butter

Huîtres (½ DZN / 1 DZN) 24 / 48

fresh raw oysters, champagne mignonette, cocktail sauce, lemon

Moules 28

steamed pei mussels, dijon-shallot butter, white wine, grilled bread - Add Pomme Frites +$6

Baked Oysters (2 or ½ DZN) 12 / 32

House herb butter, Parmesan cheese, lemon

Assiette de Fromages 22

3 artisan cheeses, cabernet caramelized onions, nuts, honey & warm baguette

Cold Seafood Platter 64

4 chilled prawns, maine lobster tail & claws, 6 raw oysters, 6 pei mussels w/ cocktail sauce, mignonette, lemon

Tartare de Bœuf 21

filet mignon, capers, dijon, cornichon, quail egg, crostinis

Truffle Pommes Frites 15

truffle oil, parmesan, chive, parsley Pommes frites 8 house aioli

Truffle Pommes Frites 10

house aioli

CAVIAR SELECTION

Baerii Caviar & French Trout 120

small beads, sweet & rich w/ a kiss of brine, Greece french trout roe bursts with savoriness. 1 oz of each

Reserve Caviar 190

large beads, nutty, mild, creamy finish from northern california, 1oz

Golden Osetra Caviar 270

med beads, clean, rich & buttery, with a nutty finish, pure elegance from Greece, 1oz

The Connoisseur 530

the full selection of caviar, 4oz of heaven w/ all of the accouterments

SOUPES ET SALADES

Salade de Laitue 14

bibb lettuce, fines herbes vinaigrette, radish, hazelnut

Salade de Betteraves 16

toy box beets, arugula, citrus, walnut gremolata, herbed goat cheese, dijon vinaigrette

Soupe à l'oignon 16

classic french onion soup with caramelized onion, sherry, brown bread crouton & comté cheese

Soup du jour Market Price

simply the soup of the day

LES PLAT PRINCIPAUX

Fall Risotto 28

carnaroli rice, crimini mushrooms, delicata squash, asparagus, parmesan cheese

Boeuf Bourguignon 36

slow braised short ribs, pomme puree, french petite potatoes bacon, button mushrooms

Chef's Bouillabaisse 49

mussels, prawns, petrale sole, clams, fennel - chablis saffron broth, w/ grilled bread

Sole Sautee 32

lightly breaded petrale sole, olive oil, mashed yukons, delta asparagus, lemon beurre blanc, capers

Filet Mignon 6oz 56

pan seared beef tenderloin, cipollini onions, pommes dauphinois, mustard demi

Epernay Burger 29

8oz beef patty, gruyére, caramelized onions, mushrooms, arugula, house aioli. Choose- french fries or salad or upgrade truffle fries +3

Confit de Canard 36

maple leaf duck leg, roasted butternut squash, arugula salad, pickled onions, breadcrumbs

ÉPERNAY CHAMPAGNE 3OZ / 6OZ / BTL

MV POL ROGER, BRUT RESERVE 22 / 44 / 170

60% Chardonnay, 25% Pinot Noir, 5% Meunier MV

BILLECART-SALMON, BRUT RESERVÉ 24 / 46 / 175

40% Meunier, 30% Pinot Noir, 30% Chardonnay

BILLECART-SALMON, BRUT ROSÉ 27 / 53 / 205

40% Chardonnay, 30% Pinot Noir, 30% Pinot Meunier

MV PERRIER-JOUET, EPERNAY, GRAND BRUT 26 / 52 / 210

20% Chardonnay, 40% Pinot Noir, 40% Meunier

MV RUINART, BRUT ROSÉ 34 / 65 / 260

55% Pinot Noir, 45% Chardonnay

INSPIRATION 1818, CHARLES LE BEL, BRUT 11 / 22 / 85

37% Chardonnay , 35% Gamay Noir, 25% Pinot Noir, 5% Aligote

SPARKLING

MV CHANDON, BLANC DE BLANC 9 / 16 / 64

100 % Chardonnay

'15 GLORIA FERRER, ROYAL CUVEE 14 / 28 / 112

67 % Pinot Noir, 33% Chardonnay

MV LUCIEN ALBRECHT, CRÈMANT DE ALSACE, BRUT ROSÉ 9 / 16 / 64

100 % Pinot Noir

MV MAISON DE BELLEN, BELLENOS, CRÈMANT DE BOURGOGNE 11/ 22 / 85

35 % Chardonnay, 35% Gamay Noir, 25% Pinot Noir, 5% Aligote

Duo or Trio?

An assortment of bubbles that showcase excellent producers and styles. Two 3oz pours or three 3oz pours.

Champagne Vs Sparkling 38

19' Gloria Ferre, Royal Cuvee VS Billecart-Salmon, Brut Réservé

Epernay Duo 51

MV Pol Roger VS MV Perrier Jouet, Blason Rose

Pink Vs Pink Vs Pink 61

MV Roederer Estate, Anderson Valley Brut Rosé VS MV Perrier-Jouet, Blason Rosé VS MV Ruinart, Brut Rosé

Cocktails

THE CHAMPAGNE COCKTAIL 14

The classy & classic 1850's cocktail. Angostura bitters on a sugar cube, Champagne and a lemon twist. A great aperitif

MOET'S GARDEN 29

Our sangria is aged with watermelon & citrus, then topped with a gravity fed mini bottle of Moet Champagne, flowers and photo ready

KIR ROYAL 14

Crème de cassis, bubbles & a lemon twist, the origins of Kir are said to date back to 1904.

TEA THYME SPRITZER 14

chamomile, lemon, thyme, Sauvignon blanc & bubbles

MOJITO 14

vodka, mint, cane sugar

PALOMA 14

vodka, grapefruit, roasted agave, lime

Bottled Beer

PINKUS ORGANIC PILSNER 8

German pilsner 5.2%

TRAPPISTES ROCHEFORT 8 10

Belgian dark ale 9.2%

SAM SMITH ORGANIC PALE ALE 8

English pale ale 5%

SAMUEL SMITH'S SPARKLING CIDER 8

dry pear cider, OR dry apple cider 5%

MOMMENPOP SPRITZERS 14

Blood Orange or Meyer Lemon

N/A BEER 8

Check with your server on current offerings

*THOROUGHLY COOKING FOOD OF ANIMAL ORIGIN, INCLUDING BUT NOT LIMITED TO BEEF, EGGS, FISH, LAMB, MILK, POULTRY, OR SHELLSTOCK REDUCES THE RISK OF FOODBORNE ILLNESS. YOUNG CHILDREN, THE ELDERLY AND INDIVIDUALS WITH CERTAIN HEALTH CONDITIONS MAY BE AT A HIGHER RISK IF THESE FOODS ARE CONSUMED RAW OR UNDERCOOKED.