A French-American menu that marries classical French technique with a modern culinary sensibility. In the open kitchen, chefs prepare fresh seafood flown in daily, delicate crudos, and composed dishes such as Stuffed Lamb Saddle en Croûte, Maine Lobster Thermidor, Lyonnaise Salad, and Boneless Wagyu Short Ribs Bourguignon. Guests will also find dry-aged prime steaks served carte Française style, with classic sauces prepared and poured tableside in homage to timeless tradition. Expect share-worthy porterhouses, elegant tableside service, and puff-pastry desserts crafted entirely in-house.