Cathédrale Restaurant Menu

French butter, cracked pepper, and parmesan. This October, Tao Group Hospitality team members worldwide will be joining in the fight against breast cancer. As part of our fundraising efforts, we will donate 10% of sales of select menu items to the American Cancer Society Making Strides Walk.

Mango, yellow bell peppers, sunflower vinaigrette.

Capers, shallot, and champagne vinegar.

Celery hearts, green apple, minus & verjus, and black olive oil.

Poppy seed crisps, green olives, and cherry tomato preserve.

Gruyère, Lustau Amontillado Sherry and crouton.

Mâche salad and basil pistou.

Horseradish, olive tapenade, and gaufrette potato chips.

Marinated peppers, lemon thyme, and chickpea beignet.

Calamari, ruby red shrimp, and zucchini.

Fresh Red Chili, tomato ragout, and oregano breadcrumbs.

Kaluga Caviar, Crème Fraîche.

Cannellini beans, Nueske's bacon, pickled mustard seeds.

Chanterelle mushrooms, fondant potatoes, and chasseur sauce.

Sunchokes, Migliorelli Pear, and black truffles.

Squid ink pasta, heirloom cherry tomatoes, and fino verde basil.

French butter, cracked pepper, and parmesan.

Vadouvan, honey nut squash, and olive & fig tapenade.

Tokyo turnips, savoy cabbage, and Cara Cara orange.

Paris mushroom duxelle and bordelaise.

Escargot butter and steak frites'.

Rotisserie leeks and sauce Vert.

Japanese sweet potato, lemon yogurt, roasted chili vinaigrette.

Roasted root vegetables.

Gruyere cheese sauce, sliced French ham. This dish can be make vegetarian (without ham) on request.

Sweet Potato, Citrus Salad, Olive Oil.

Phyllo Pastry, Wildflower Honey, Market Fruit, Almonds.