Chef David Baruthio presents contemporary French food with a special talent for flavor and presentation. Baruthio’s passion is to create simple, seasonal, clean food with the finest ingredients available to highlight the flavor of the food and what the season has to offer. He is continually striving to improve and provide an exceptional dining experience for his guests and friends.

“David’s French-influenced style is right at home here. He effortlessly combines his classical training, the country French cooking with which he grew up and the farm-fresh ingredients of the heartland.”    Steven Exel


the Baru 66 experience. chef’s choice, full tasting menu for the entire table
four courses 55 / person six courses 69 / person


chef’s seasonal & daily inspired features
three courses 48


roasted pepper bisque, fresh basil, baby mozzarella | 9

pan seared scallops, apricot chutney, arugula-fennel salad, pickled radish | 14

confit pork belly, radish, plum mustardo | 14

roasted beets + chevre-honey mousse, belgian endive | 12

truffle caesar salad, romaine, parmesan | 10

64 degree egg, asparagus, truffle, la quercia proscuitto | 10


butter poached arctic char, roasted corn pudding, chorizo | 32

pan seared halibut, confit meyer lemon, roasted cauliflower puree, brown butter-almond sauce | 34 +6 IN MENU DU CHEF

duck breast, cherry-port sauce, potato-herb pancake | 32

lamb rack, herb roasted rack, herb crust, mediterannean vegetables, wild ramps | 35 +8 IN MENU DU CHEF

free-range chicken breast, truffle under the skin, herb-truffle risotto | 32


cherries jubilee, lavender syrup, vanilla ice cream, madeleine, pistachio | 12

spring iced meringue, fresh berries | 9

baru creme caramel | 9

grand cru chocolate ganache, blood orange sorbet, lemon crouton, berries | 9

pineapple-basil carpaccio, confit lime, pina colada sorbet | 9


traditional French signatures – a la carte only


escargot | 14
Sweetbreads and escargot sautéed with white wine-garlic sauce and fresh greens served with puff pastry

soupe à l’oignon | 10
Traditional french onion soup gratinee with emmental cheese

pâté de campagne de maison | 14
Chilled liver pate mousse, pickles, mustard, petit salad

charcuterie platter | 14 / 24
A selection of homemade pates and cured meats with accoutrements

pommes frites | 8
Hand-cut french fries, house-made piment d’espelette aioli


steak frites maître d’hôtel | 34
Certified black angus 12 oz. strip loin with demi glace, beurre maître d’hôtel and hand-cut pommes frites

baru classic filet au poivre | 36
Angus filet mignon with madagascar green peppercorn sauce and hand-cut pommes frites

bone-in veal chop | 48 
Braised endive, truffle jus

prime roasted top sirloin | 50
Chanterelles, truffle jus


paul bocuse crème brûlée | 9
Traditional recipe vanilla bean crème brûlée

les profiteroles | 9
Homemade choux pastry filled with ice cream, chocolate sauce and crème chantilly

fondant au chocolat | 9
Molten chocolate with caramel sauce and homemade vanilla ice cream

crepe suzette | 14
French crepes with orange sauce flambe with Grand Marnier

assiette de fromage | 14 / 18
Selection of 3 / 6 artisian cheeses with accoutrements

*Consumer Advisory – Thoroughly cooking foods of animal origin such as beef, lamb, pork, poultry, fish or shellfish reduces the risk of food borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked. Consult your physician or public health
official for further information.