Lamb T-Bone Chops: cold Mediterranean Le Puy lentil salad, haricots verts persillade, whole grain mustard sauce | $33
(LEFT) Sea Bass Fillet: baked atop fresh coarse sea salt with Pistou sauce and a choice of two sides $45 for one, $90 for two | (RIGHT) Cast Iron Mushrooms: Frondosa Farms oyster mushrooms, garlic, shallot, butter, parsley and grilled baguette $15
(LEFT) Tomato Goat Cheese Tart with basil oil and chiffonade $13 | (RIGHT) Honey Almond Cheesecake designed for Brasserie Provence by regional chocolatier Ghyslain $9
