Overview

Dining experiences worthy of Louis XVI consist of six-courses, prix fixe menu with a savory stream of dishes including a triple-tiered dessert cart containing over forty freshly made selections. Since 1970 Le Bec-Fin has been acquiring regional and national accolades for their innovative cuisine and original French cuisine. The restaurant is consistently rated of five star quality by the Zagat Survey and named "The Best French Restaurant in America" by Esquire Magazine. Chef George Perrier's specialties such as Cailles Farcies au Foie Gras et Ris de Veau, Le Bec-Fin and Eventail d'agneau et son chutney au curry de Madras fill the menu.