You arrive on the top floor (56th) to a restaurant designed in high parisian-style with maximum space between plush seating arrangements, allowing patrons complete privacy. The floor-to-ceiling windows provide breathtaking views of the harbor.

Limiting the creamy sauces found in classic French cuisine, yet still exacting precise and flavorful samples of contemporary French cuisine, the menu offers tastes from many parts of the world with the freshest ingredients to flavor each dish. Featured are such traditional French dishes as: green asparagus with Perigord truffle, deep-fried egg and Dublin Bay prawn, and Bresse pigeon. Black cod comes with the Middle Eastern herb baharat and a lemon gravy. Bouillon of baby lobster with rock oysters is served with ginger, white cheese, and lime dumplings. Try the chocolate fudge cake, or if you prefer something light, try the refreshing ginger ice cream.