The French Hen

Contemporary French provincial cuisine with an American twist prepared under the direction of chef/owner Richard Clark. The menu, which changes seasonally, is prepared with classic French techniques with Clark carefully choosing selections to take advantage of the availability of fresh meats and produce. Phenomenal dishes like sage roasted chicken supreme and exotic presentations of lamb and hen are complemented by an extensive wine list. Nestled under Tulsa's landmark lighthouse, food is served in a classically quaint and cozy atmosphere.