We're still reeling from the fantastic food. While Clementine offers traditional fare like boeuf bourgignon and veal stew, much of the menu is devoted to lighter dishes where subtlety is key. A delicate carpaccio of beef delighted our palates with sweet fresh thyme, balsamic reduction, parmesan and capers. The house-cured salmon with juniper berries and laurel is a favorite and comes garnished with red onions, potatoes, olive oil, and paprika. The incredible crispy tilapia with beet risotto and beurre blanc will keep us coming back forever. We cannot think of a better way to end a meal then with the caramelized pain perdu, creamy inside and crispy outside.