Cuisine by Chef Antoine Mercer

Le Menu

A contemporary expression of Bordeaux, guided by the seasons and the finest Californian producers.

Signature

A5 Wagyu Ribeye

$165

Miyazaki beef, Périgord truffle, pommes Anna, bordelaise

Chef's Selection

$118

Butter-poached blue lobster, Oscietra caviar, champagne beurre blanc

Iconic

$38

Valrhona chocolate, Armagnac crème anglaise, edible gold

Bordeaux Classic

$48

Sauternes gelée, pain d’épices, preserved cherry

For Two

$145

Kristal caviar, warm blinis, crème fraîche, chive

Seasonal

$32

Meyer lemon, yuzu, verbena, crystalline meringue

Your table awaits