La Vie

A rich salad featuring tender duck leg preserved in fat (confit), served warm. Accompanied by curly endive greens (frisée), a perfectly poached egg, and crispy bacon cubes. A classic Lyonnaise-style salad mix.

A slice of fattened duck liver roasted until caramelized on the outside and buttery soft inside. Served with tart poached rhubarb to cut through the richness and soft sweet bread.

Large, sweet Japanese scallops seared to a golden brown. Paired with cauliflower textures and the luxurious aroma of white truffle. A refined seafood appetizer.

A twist on the classic Caesar salad. Features Spanish cured ham (Serrano) instead of bacon and nutty French Comté cheese instead of Parmesan. Crisp and savory.

A plate highlighting fresh asparagus. Enhanced with the depth of sherry wine and a creamy, truffle-infused mascarpone cheese. Light yet decadent.

A smooth, creamy soup made from blue swimmer crab shells and meat. Flavored with aromatic tarragon and topped with smoky herring caviar substitute. Rich seafood flavor.

A velvety soup made from sunchokes (Jerusalem artichokes), known for their nutty, earth flavor. Vegetarian friendly and a signature dish of the house.

A frothy mushroom soup served in the style of a cappuccino. Intense earthy mushroom flavor enhanced with black truffle. Smooth and warming.

Spaghetti pasta tossed with large tiger prawns that have been flambéed for smokiness. Seasoned with thyme and garlic, topped with crispy Italian bacon.

Large stuffed pasta pockets filled with rich duck confit and foie gras. Served in a clear, savory broth (consommé) with shiitake mushrooms and truffle. Elegant and savory.

Soft potato dumplings infused with roasted garlic. Sautéed with wild mushrooms and Jerusalem artichokes, finished with crunchy hazelnuts for texture.

A classic luxurious steak dish. Filet mignon topped with a slice of pan-seared foie gras and served with a rich truffle-infused Madeira sauce. Very tender and decadent.

Premium Black Angus beef rib-eye steak, known for good marbling and flavor. Served with seasonal vegetables, sweet caramelized onions, and a natural meat gravy.

Roasted rack of lamb with tender meat. Accompanied by a smooth eggplant puree (aubergine caviar), sweet confit garlic, and aromatic rosemary. A Mediterranean-inspired dish.

Barbary duck breast, known for being lean and flavorful. Served with carrots prepared in various ways, umami-rich black garlic, and a crunchy nut and spice blend (dukkah).

Fresh sea bass fillet served with yellow saffron potatoes. The slight bitterness of braised endive and bright citrus notes balance the mild fish.

Snow fish (often Sablefish), prized for its pearly white, buttery flesh. Served with a mushroom stew and a creamy sauce made from Noilly Prat vermouth. Rich and smooth.

A warm chocolate cake with a molten liquid center. Served with ice cream flavored with tonka bean, which tastes like a mix of vanilla, almond, and caramel.

A dessert focusing on coffee flavors paired with sweet white chocolate and the tang of yogurt. Likely a layered mousse or modern pastry creation.

A classic French upside-down caramelized apple tart, spiced with aromatic spices. Served warm with vanilla. Requires preparation time.

Custard with a hard caramelized sugar top, flavored with tart passion fruit. Accompanied by tropical coconut sorbet and a crisp sesame wafer.

An assortment of imported French cheeses. Served with appropriate condiments like nuts, fruits, or bread.

Individual scoops of ice cream or fruit sorbet. A refreshing end to the meal.