Amuse Bouche
9A Chef's bite-sized creation to awaken the palate and begin your culinary journey. (2pc)
Dine · Decant · Discover
The menu.
Brasserie cooking with French technique behind it: dry-aged beef, handmade pasta, a raw bar, and six hundred and ten wines to argue about.
Hors D’Œuvres
Caviar Crisp
15Golden crisp pillows, premium Kaluga hybrid caviar, crème fraîche, chives.
*Inquire about the Chef's Off-Menu Selections.
Pour CommencerStarters
Beef Tartare
20Hand-cut prime tenderloin, cured yolk emulsion, toasted cheese brioche.
Burrata Ibérica
25Creamy burrata paired with cherry tomatoes, Ibérico 5 J's Paleta, basil pesto, Modena balsamic, and crispy basil.
Crudo
MPWeekly catch compressed watermelon, silky avocado mousse, spicy ponzu, sesame oil, serrano pepper, and microgreens.
Fleur de Courgette Tempura
24Golden tempura zucchini blossom filled with artisanal cheeses, vibrant arrabbiata sauce and green herb oil.
Foie Gras Mousse
32Silky foie gras mousse paired with a red wine reduction gelée, finished with edible flowers and served with crispy crostini.
Ibérico Ham Croquettes
12Delicately crisp croquettes filled with a silky béchamel, studded with finely diced Jamón Ibérico 5 J's Paleta.
Tapas 5 J's
25Creamy Brie, Asian pear, and truffle honey meet a vibrant pan tomate with Manchego slices. Crowned with Ibérico 5 J's Paleta.
Les PotagesSoups & Broths
Artichoke Vichyssoise
12Slowly simmered leek-potato velouté, golden fried leeks, roasted pine nuts, and green herb oil.
Lobster Bisque En Croûte
18Traditional lobster bisque, slowly simmered to develop depth and richness, paired with a delicate crab cake and crowned with golden puff pastry.
London Curry Soup
12Velvety curry cream, subtle spice, and green apple julienne.
Les SaladesSalads
Beet & Cantaloupe Composition
15Roasted ruby and golden beets, chilled cantaloupe, baby arugula, finished with a tangy passion fruit Greek yogurt emulsion.
Ibérico & Manchego
21Ibérico 5 J's Paleta, Manchego cheese, apricot slices, arugula, honey-mustard vinaigrette.
Traditional Caesar
14Crisp romaine hearts tossed with Parmesan, house-made crostini, and a delicate white anchovy lemon-Dijon emulsion.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Menu items may contain allergens. Please inform your server of any allergies
De la MerFrom the Sea
Catch of the Day
MPChef's daily selection of fresh market fish, delicately prepared with seasonal accompaniments.
Dover Sole à la Meunière
45Dover sole, pan-roasted with premium butter, lemon confit, and caper beurre noisette; served with pommes Parisienne and roasted lemon.
Miso Glazed Chilean Seabass
48Pan-seared Chilean seabass with miso glaze, caramelized onion compote, apple beurre blanc, and tender sweet peas.
ViandesMeats
Filet de Bœuf (8oz)
59Prime beef tenderloin, delicately pan-seared, accompanied by silky Robuchon pomme purée and finished with a traditional peppercorn au poivre sauce.
Japanese A5 Wagyu (6oz)
139Expertly seared A5 Wagyu Ribeye, finished with demi-glace and served with silky Robuchon pomme purée and sautéed broccolini.
Rack of Lamb
49Herb-crusted lamb, haricots verts, braised shallots, lamb jus.
Slow-Cooked Short Rib
49Prime short rib, slow cooked in red wine and herbs, served with silky Robuchon pommes purée, and sautéed broccolini.
Steak for Two (18oz)
13928-day dry-aged prime ribeye, seared to perfection and served with silky Robuchon-style pomme purée and crispy cracklings. Finished with rich glace de viande for a refined balance of depth and succulence.
Steak for Three (26oz)
19928-day dry-aged porterhouse, seared to perfection and served with truffle pomme frites, sautéed asparagus, and clarified butter. A timeless expression of depth, character, and generous sharing.
Steak Frites (6oz)
45Australian Wagyu Flank steak, richly marbled and accompanied by truffle frites and classic au poivre sauce.
Chef's recommendation: Our cuts are best enjoyed medium rare. Cooking beyond this may affect texture and quality, for which we cannot be held responsible.
Pâtes ArtisanalesHandmade Pastas
Spicy Vodka Rigatoni
29Rigatoni, cooked al dente, tossed in a velvety vodka-tomato cream sauce with Calabrian chilies and garlic, finished with Parmigiano-Reggiano foam and chives.
*Add Red Crab Meat +$20
Truffle Lasagna
29Layers of pasta, Bolognese ragù, and béchamel delicately baked with truffle essence and Parmigiano-Reggiano until golden and fragrant.
Truffle Ravioli
36Handcrafted truffle ravioli, delicately filled with truffle-infused ricotta and leeks, served in a silky white truffle butter sauce and finished with an aromatic mushroom jus for depth and elegance.
Volailles & GibierPoultry & Game Birds
Aslam Butter Chicken
32Half butter chicken marinated in aromatic Indian spices, finished with labneh, ghee, coriander, and ginger-basmati rice.
Vegetarian
Paneer Cassoulet
26Golden paneer, gently crisped, nestled in a fragrant coconut curry, balanced with sweet peas, coriander, and yogurt drizzle served with basmati rice.
Asparagus Risotto
29Risotto with asparagus three ways—purée, sautéed, and crispy asparagus—fried squash blossoms, microgreens.
AccompagnementsSides
Funghi Trifolati
12A classic Italian preparation showcasing seasonal wild mushrooms.
Roasted Carrots
12Layered over dill-infused yogurt, finished with fresh lemon zest for brightness and balance.
Robuchon Pomme Purée
12An ultra-silky potato purée, enriched with French butter in the spirit of Joël Robuchon.
Sautéed Asparagus
12Sautéed asparagus finished with garlic, butter, sea salt, and cracked black pepper.
Truffle Pommes Frites
12French fries, truffle oil and parmigiano reggiano shavings.
This is a no tip establishment
12% service fee included in every check.
Tonight
Reserve, or just walk in.
Dinner runs Tuesday to Saturday, five until eleven. Reservations help on a Friday; the rest of the week, walk-ins are genuinely welcome.