Arthur

Chilled shrimp served on ice, typically with a tangy cocktail sauce. Crisp, cool, and refreshing with a mild sweetness. Eat by dipping the shrimp into the sauce.

Fresh raw oysters imported from France, served on the half shell. Briny, metallic, and creamy texture reminiscent of the sea. Slurp directly from the shell, optionally with lemon, vinegar, or sauce.

A curated selection of fresh seafood served on ice. Features a variety of textures from firm lobster to soft oysters. Best shared and eaten with accompanying sauces.

An extensive tower of premium chilled seafood including crab, lobster, and oysters. Offers a luxurious variety of sweet and savory ocean flavors. Ideal for sharing among a group.

Giant crab legs served either steamed hot or chilled. The meat is chunky, sweet, and tender. Crack the shell to extract the meat and dip in butter or sauce.

A rich beef and onion broth topped with bread and melted cheese, enhanced with champagne. Savory, sweet from caramelized onions, and hearty. Spoon through the cheesy crust to get to the soup.

A creamy, smooth soup made from lobster stock and aromatics, finished with cognac. Rich, velvety, and intensely seafood-flavored. Enjoy warm with a spoon, often served with bread.

A silky, smooth corn soup served with a premium Japanese scallop. Sweet, creamy, and delicate. Eat with a spoon, ensuring a bit of scallop in bites.

A thick, earthy soup made from pureed mushrooms and cream, accented with truffle oil. Rich umami flavor with a smooth texture. Best enjoyed hot.

A potato and leek soup base containing snails and herb butter. Creamy and savory with the unique texture of escargots. Eat with a spoon.

A soup made from fresh seasonal vegetables, served clear or blended creamy. Light, healthy, and varying in flavor based on ingredients. Enjoy as a warm starter.

Slices of seabass cured to firm the texture, dressed with citrus and oil. Fresh, zesty, and delicate. Eaten as a light cold starter.

Cured salmon slices served with a sweet and tangy dressing. Rich, fatty texture with bright flavors. Enjoy with a fork.

Thinly sliced raw Japanese scallops with a citrus dressing. Extremely tender and sweet. A delicate raw dish to be savored slowly.

Baked oysters topped with a rich sauce and gratinated until golden. Rich, creamy, and savory. Eat carefully from the shell.

A pressed loaf of duck liver, smooth and buttery. Served cold with sweet chutney and toast. Spread on the toast to enjoy the contrast of textures.

Hot, seared duck liver with a crispy exterior and melting interior. Rich and fatty, balanced by fruit acidity. Eat with a knife and fork, combining with the fruit garnishes.

Raw chopped beef seasoned with capers, onions, and sauces, mixed at your table. Tender, savory, and piquant. Served with fries.

Very thin slices of raw beef topped with cheese, greens, and pesto. Light, fresh, and savory. Roll the meat around the greens to eat.

Land snails cooked in garlic and parsley butter. Chewy texture with a strong herbal garlic flavor. Use the provided tools to extract the snail from the shell.

Slices of cured and smoked duck breast. Savory, smoky, and tender. Paired with acidic accompaniments to cut the richness.

Dry-cured Spanish ham, sliced thin. Salty, nutty, and melts in the mouth. Eaten as a cold appetizer with pickles.

Crisp romaine lettuce tossed with a creamy dressing, croutons, and cheese at your table. Rich, savory, and crunchy. A classic salad choice.

Tender asparagus spears served with flaky puff pastry and a rich egg-based sauce. Buttery and savory. Enjoy with a knife and fork.

Fresh spinach tossed with mushrooms and vegetables in a warm bacon dressing. Savory and slightly wilted from the warm dressing. Eat with a fork.

Poached leeks served chilled with a vinaigrette dressing, eggs, and ham. Tender, mild onion flavor, and refreshing. A classic French bistro starter.

A healthy grain salad with vegetables and a citrus dressing. Light, nutty texture, and zesty. Good as a light starter or side.

Creamy Italian rice dish cooked with black truffles and cheese. Rich, earthy, and comforting. Eat with a spoon or fork.

Pasta parcels filled with premium crab meat in a creamy sauce. Savory seafood flavor with a hint of spice. Enjoy warm.

Pasta served in a rich truffle cream sauce with mushrooms. Aromatic and filling. Twirl the pasta to eat.

Thin pasta tossed with premium shellfish, garlic, and oil. Light but luxurious with sweet seafood meat. A delicate and flavorful dish.

Pasta topped with high-quality caviar in a subtle cream sauce. Salty, briny pops of flavor from the caviar. An indulgent seafood pasta.

A sausage made from prawn meat served with a rich creamy sauce. Savory seafood flavor with a unique texture. Eat with a knife and fork.

Large prawn grilled to perfection. Smoky and sweet meat. Can be enhanced with a rich sauce.

Premium Japanese scallops served with a fragrant saffron sauce. Tender and sweet with aromatic floral notes. Served elegantly in the shell.

Whole flatfish grilled and served with butter sauce. Delicate, firm white flesh with a rich buttery taste. Filleted tableside for convenience.

Salmon fillet with a zesty crust, pan-cooked. Rich, flaky fish balanced by citrus notes. Served with vegetables and sauce.

White fish served in a tea-infused broth. Very delicate, buttery texture with aromatic herbal notes. A sophisticated light dish.

Whole grilled seabass served with vegetable stew and spicy sauce. Flaky white meat with a smoky grilled flavor. A hearty Mediterranean-style dish.

A classic French roast duck dish with orange sauce. The meat is savory and rich, contrasted by the sweet and citrusy sauce. Served in two courses.

A highly traditional and theatrical French duck dish utilizing a silver press. The sauce is thickened with the duck's juices and marrow, creating an incredibly rich and intense flavor. A rare culinary experience.

Beef tenderloin coated in mushroom paste and pastry, then baked. Tender meat encased in crispy, golden dough. A rich and festive dish.

Sautéed beef strips in a rich sour cream and paprika sauce. Creamy, savory, and slightly tangy. Served over rice-shaped pasta.

A serving of two pork cuts, offering both lean and fatty textures. Savory and rich, accompanied by polenta. Eat with knife and fork.

Young chicken roasted in a pot to retain moisture. Tender, juicy meat with concentrated flavors. Served with vegetables.

Roasted lamb ribs with a herb crust. Tender, pink meat with aromatic herbs. Carved for you at the table.

Lamb leg slow-cooked for seven hours until falling off the bone. Deeply savory and meltingly tender. Served with stewed beans.

Deboned chicken thigh stuffed with mushroom paste and rolled. Juicy and savory with earthy mushroom flavors. Served with a rich cream sauce.

Duck leg slow-cooked in its own fat until crispy and tender. Rich, salty, and savory. Classic bistro fare.

Whole roasted pigeon served with a concentrated sauce. The meat is dark, lean, and gamey. A delicacy for those who enjoy game birds.

Small carrots cooked slowly in liquid. Sweet and tender.

Traditional French vegetable stew with tomatoes, zucchini, and eggplant. Savory and soft.

Slices of vegetable grilled until charred and tender. Smoky and light.

Cabbage seasoned and served with savory bacon bits.

Small mushrooms cooked quickly in a pan. Earthy and juicy.

Onion slices battered and deep-fried. Crunchy and sweet.

Broad beans served simply. Creamy texture and mild flavor.

Green beans, usually blanched or sautéed. Crisp and fresh.

Sweet green peas flavored with fresh mint. Bright and sweet.

Crusty French bread topped with garlic butter and toasted. Crunchy and savory.

Fresh broccoli florets cooked with steam. Simple and healthy.

Spinach cooked in a rich garlic cream sauce. Smooth and savory.

Asparagus spears pan-fried. Tender with a slight crunch.

Cauliflower florets topped with crispy crumbs. Mild and textural.

Thin matchstick-style french fries. Very crispy and salty.

Sliced potatoes baked with cream and cheese. Rich and comforting.

Potatoes roasted or fried in duck fat with bacon. Savory and decadent.

Very smooth, creamy mashed potatoes with lots of butter. Luxurious texture.

Creamy mashed potatoes flavored with black truffle. Earthy and rich.

Emulsified butter sauce with egg yolks and herbs. Rich and tangy.

Sauce made with cream and mushrooms. Earthy and smooth.

Reduction sauce made with red wine. Deep and savory.

Cream sauce spiced with peppercorns. Spicy and rich.

Strong blue cheese sauce. Tangy and sharp.

Compound butter with many herbs and spices. Complex savory flavor.

Luxurious sauce made with duck liver. Rich and fatty.

Creamy sauce based on the famous herb butter. Savory and aromatic.