French & European recipes such as coq au vin & crème brûlée served amid white linens & chandeliers at base of San Bernardino Mountains

Weekly rotating menu of contemporary French cuisine at AAA Four Diamond Award–winning restaurant lauded in New York Times

A chef trained at Johnson & Wales University adds Cuban and Caribbean flourishes to classic French fare

Algerian-born chef combines French culinary training with international flavors

Internationally lauded chef Enosh Kelley creates entrees of Black Angus boneless short ribs or wild Alaskan cod with local ingredients

Traditional fine French food includes veal, mussels, and desserts flambéed tableside

Chefs plate French mainstays such as rack of lamb with ratatouille and mint, escargot, and salmon filet with port-wine sauce

French eatery with traditional and unconventional dishes such as duck-confit leg and crab-cheese fondue

Duos dine on breakfast fare including omelets from a chalkboard menu that boasts housemade baguettes and locally grown fruit

Elegant dinner menu with French classics such as escargots a la bourguignon and duck-leg confit; immense selection of wines