Dining Room

CHEF’S SEASONAL TASTING MENU

A Taste of Provence

In the summer of 2009, I traveled through Provence. The bustling markets, lavender-scented air, and the simple elegance of the season's ingredients left a lasting impression on my cooking. This menu is an homage to the region, where the ocean meets the farm, and luxury meets seasonality. Journey through pristine oysters, bluefin tuna, chantrelles, foie gras, verbena and Australian black winter truffles, each ingredient prepared to celebrate summer at its peak. We conclude with a delicate triple crème cheesecake, a sweet and elegant finish to a summer feast.

Welcome to Bistro du Midi, and enjoy your taste of Provence.

Robert Sisca, Chef Partner

WELCOME

Ora King Tartare Tartelette smoked trout roe

Melon Soup maine lobster,australian black truffle

FIRST

East Coast Oyster crispy oyster shell, crème fraîche, kaluga caviar, starflower*

Sommelier Selected Champagne

SECOND

Bluefin Tuna Crudo hearts of palm, jalapeño, avocado, green gazpacho*

Domaine Du Gros' Noré, Rosé, Bandol 2025

THIRD

Alaskan King Crab ricotta gnocchi, chanterelle mushroom, heirloom tomato, sweet corn emulsion

Morey-Coffinet Bourgogne Blanc 2022

FOURTH

Seared Foie Gras walnut, banana, grape, fig

Château Guiraud, Petit Guiraud, Sauternes 2020

FIFTH

Black Truffle Tagliatelle winter black truffle butter, parmesan, australian black truffle

Castellu di Baricci Sciacarellu, Niellucciu, Sartène 2020

SIXTH

Duck Breast plum, heirloom beet, asparagus, blackberry jus*

Chandon de Briailles, Les Lavières 1er Cru, Savigny-lès-Beaune 2020

SEVENTH

Triple Crème Cheesecake compressed strawberry, lemon verbena, strawberry foam

Patrick Bottex, Bugey Cerdon 2024

Tasting Menu 195 | Wine Pairing 105 | Non-Alcoolisé 75

Our Tasting Menu is served daily in our Dining Room upstairs. We kindly request that the entire table participate in the tasting menu. Beverage pairings are optional. Reservations are encouraged but not required.

*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.  Before placing your order, please inform your server if a person in your party has a food allergy