Et Voilà French Restaurant

Homemade mushroom ravioli, white truffle oil, parmesan, port wine mushroom sauce

Charcuterie board, olive country bread and garnitures

Bibb lettuce, endive salad, toasted walnuts, tangerine, pickled shallots, radishes, gorgonzola, basil-grapefruit vinaigrette

Traditional French onion soup, melted Emmental cheese

Farro salad, apples, grapes, roasted Brussels sprouts, butternut squash, burrata cheese, maple vinaigrette, candied pecans

Burgundy snails, pastis, hazelnuts, garlic-parsley butter

Marinated Atlantic salmon mosaic, beet tartare, ginger–lemongrass emulsion, avocado mousse, trout roe, sesame seeds

Warm and crispy phyllo dough, reblochon cheese, baby greens, honey-black pepper reduction, lemon vinaigrette

Warm duck confit croustillant, shaved apples-fennel salad, tangerine vinaigrette, dark cherry sauce

Beef tenderloin tartare, gribiche sauce, cured egg yolk, radishes, baguette toasts

Served with crème fraîche, chives, shallots, egg yolks, egg whites and potato blinis

'Foie gras' style duck mousse, caramelized apple, port wine-fig jam, greens and olive bread toasts

Frisée, pork belly lardons, brioche croutons, poached egg, truffle vinaigrette

Pan seared mediterranean branzino, Provençal vegetable napoleon, panisse, shaved fennel and arugula salad, lemon beurre blanc with capers

Seared Hokkaido scallops, potato gallette, braised broccolini, herb butter sauce

Butter-poached Maine lobster, sautéed garden vegetables, fresh linguini, Champagne beurre blanc, Thousand Island caviar

Roasted wild caught ocean trout, fregola pasta, artichoke barigoule, arugula pesto, walnut oil, kale chips, romesco sauce, basil oil

Braised chicken leg, braised leeks, chunky mashed potatoes, bacon, red wine sauce

Pan-roasted maple leaf duck breast, artichoke purée, roasted potatoes, kale, sunchoke chips, orange gastrique

Grilled Angus flat iron steak, french fries, onion marmalade, grilled broccolini, herbes de Provence, haricots verts, green peppercorn sauce

Duroc pork chop, sweet potato mousseline, charred rapini, Violette de Brive moutarde sauce

Braised lamb shank, bell pepper compote, pomme purée, lamb-cumin reduction

Classic beef Bourguignon, fresh pappardelle pasta, white mushrooms, carrots, pearl onions, Cabernet sauce

Chef Vincent's selection of sautéed seasonal vegetables

Linguini, wild mushrooms, English peas, ricotta, romanesco sauce

Crispy duck leg confit served with pomme fondant, sweet onion cream, grilled petite romaine lettuce, Pecorino Romano, port wine and fig sauce

Pan roasted chicken breast ballotine, fingerling potatoes, pearl onions, English pea mousseline, white mushrooms, bacon, mushroom-port wine sauce

Spanish octopus Bolognese, tomato pomodoro, orecchiette pasta, pecorino

White wine, garlic, shallot, herb butter, cream | Served with fries

Celery, apples, gorgonzola, white wine cream sauce | Served with fries

72% Caribbean dark chocolate mousse, raspberry tulip, raspberry coulis and Chantilly

Classic profiteroles, vanilla ice cream, warm chocolate sauce

Meyer lemon and blueberry tart, blueberry sauce, vanilla whipped

Strawberry short cake, raspberry coulis, fresh berries, passion fruit sauce

Vanilla-raspberry crème brulée, fresh berries

Floating island, vanilla crème anglaise, caramel sauce

Vanilla ice cream, coffee ice cream, caramel sauce, dark chocolate mousse, roasted hazelnuts, gavotte

Vanilla ice cream, raspberry sorbet, poached peaches, fresh berries, raspberry whipped cream and gavotte

Dessert platter: profiteroles, madeleines, charlotte, mini pot de crème, lemon tart, raspberry sorbet

Daily soufflé selection