The Archive

TimestampFrench

Sec. 1 / Starters

Burrata & Heirloom Tomatoes$16

Creamy burrata, vine-ripened heirloom tomatoes, fresh basil, aged balsamic reduction

Grilled Octopus$19

§Curator’s Pick

Tender charred octopus, smoked paprika, olive oil, wild greens

French Onion Soup$14

Slow-cooked onion broth, Gruyère crouton, fresh thyme

Aged Ribeye Steak*$48

Dry-aged 28-day ribeye, herb butter, roasted fingerlings, bordelaise

Pan-Seared Salmon$36

Wild-caught salmon, fennel purée, citrus beurre blanc, fresh dill

Duck Confit$34

Slow-braised duck leg, Puy lentils, roasted root vegetables, red wine jus

Wild Mushroom Risotto$28

Arborio rice, porcini, chanterelles, truffle oil

Crème Brûlée$12

Tahitian vanilla custard, caramelized sugar, fresh berries

Dark Chocolate Torte$14

§Curator’s Pick

Valrhona 70% chocolate, whipped cream, candied orange peel

Folio No. 84

The Archive

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