A small cast iron skillet filled with cooked mussels garnished with cilantro and a lime wedge, served with slices of toasted bread on a wooden serving board.
Baked escargots with hazelnuts, butter and parsley on a vintage plate.

Le Menu

Executive Chef/Partner: Robert Aikens
Chef De Cuisine: Scheyla Acosta


Proudly sourcing our Bread from Lyon Bakery and our Proprietary Burger Blend from Pat La Frieda

Lyonnaise salad with bread slices, a poached egg, chopped nuts, and greens on a white plate.
Fresh garden salad with lettuce, radishes, avocado, and chives on a decorative white plate.
A cheeseburger with lettuce, onions, and a beef patty on a white plate, with a black background.
A sandwich with shaved beef, lettuce, and condiments on a baguette, served on a white plate.
A white plate with a flan dessert topped with caramel sauce, placed on a striped cloth. There is a fork inserted into the flan. In the background, there is a white dish with four different small cakes dusted with powdered sugar, and a purple orchid flower next to the plate.