Entier French Dining

Pan-seared scallops with a delicate crust, served atop a bed of creamy leek fondue and finished with a hint of truffle oil.

Roasted duck breast with crispy skin, presented with a vibrant orange reduction sauce and confit duck leg marmalade.

Slow-braised beef short ribs in a rich red wine sauce with pearl onions, mushrooms, and lardons, served with pomme purée.

Classic French onion soup, deeply caramelized onions simmered in a savory broth, topped with a gruyère gratinéed crouton.

Caramelized apple tart with a buttery, flaky pastry, served warm with a scoop of vanilla bean ice cream.

A vibrant salad with seared tuna, haricot verts, new potatoes, olives, and a Dijon vinaigrette. A refreshing taste of the Mediterranean.

Pan-seared foie gras, exquisitely rich and buttery, accompanied by a fig compote and toasted brioche. An indulgent classic.