Moroccan lamb tagine with herbed couscous served in sauce made of tomatoes, chicken stock & blend of eight spices

French classics such as escargot, salad nicoise & steak tartare served in elegant environs with floor-to-ceiling windows & chic chandeliers

Chef knighted by France for service to its cuisine crafts menu of classic and modern fare, from traditional tarte flambée to filet mignon

Experienced sommeliers serve 10 samples of carefully curated wine in a romantic brasserie atmosphere

Casual bistro serves up French classics from coq au vin to crème brûlée

Disparate cuisines collide in menu that features Korean bibimbap, lemony Tuscan-style tilapia, veal chops in marsala reduction & pad thai

Formally trained chef changes her menus constantly to accommodate seasonal ingredients and express her culinary creativity.

Beef wellington, grilled salmon & broccoli-stuffed chicken breast served alongside sides including parsley-buttered red potatoes.

Executive chef Omar Mediouni prepares classic French cuisine including baked escargot & roasted free-range chicken served on white linens.

Comme Ça Vermont cheddar burger accompanies Jim Beam Black bourbon, and dinner for two includes two entrees & bottle of French rosé.