Crowned as the “edible ivory” and “royal vegetables” in the culinary world, both white and green French asparagus are marvelously tantalizing vegetables that are at its prime freshness from April to June. In the month of May, Chef Elie Khalife at Aux Beaux Arts proudly presents a five-course menu that best captures the quintessence of these spring vegetables.
Aux Beaux Arts dishes up unlimited seafood every Thursday night! Seafood Passion features a continuous flow of high quality fresh seafood items, served right at your table. Complete your meal with creamy lobster bisque and gratinated brandade.
