Open 7 days a week for daily brunch and dinner, opulent charcuterie boards and grand seafood towers at "le bar aux fruits de mer" are the stars of our tables. pâtés, terrines, rillettes, saucisses, king crab and lobster are paired with a broad and finessed menu of "les plats" from Chef Jared Bennett, whose cuisine masters modern takes of french classics such as duck frites and fois gras a la plancha. wine director and maitre'd Robert Cook confide...
