La Tradition, La Saison, Le Potager, Le Voyage. Four key inspirations which guide our creatively classic, eclectically seasonal menu.

LES HORS D'OEUVRES

OSSETRA CAVIAR

30 gr | 160.

POMME DE TERRE ROYALE

KALUGA CAVIAR * | 65

THREE-COURSE MENU

VELOUTÉ DE MAÏS

chilled corn soup, fresh ricotta, corn tuile and delfino cilantro

TARTE CAROTTE VADOUVAN

curried rainbow carrots, shallot compote, pecorino romano sable

SALADE D’ÉTÉ

ettuce, kohlrabi, green goddess, nectarine, mimolette, marcona almonds

MAQUEREAUX ESCABÈCHE ET GROSEILLE

mackerel escabeche, red currants, pickled radishes, rye bread tuile

FLUKE AVOCAT – PHYSALIS

avocado mousse, gooseberry, lime coulis, pickled chillies, almond, amaretto, tequila dressing

LES HORS D'OEUVRES

FOIE GRAS AUX FRAISES

duck foie gras terrine, strawberry, pickled angelica, toasted brioche

ST JACQUES SAUCE CHAMPAGNE

pan seared scallops, leek and celtuce, pommes anna, champagne beurre blanc - suppl caviar | 26

RAVIOLI DE HOMARD

lobster raviolis, fennel confit, preserved lemon, bisque emulsion

SHRIMP ACARAJÉ

shrimp–bean fritters, tomato-coconut cream red onion, cilantro salad

RIS DE VEAU “DUBARRY”

glazed sweetbreads, ginger jus, cauliflower, toasted oats, purslane

 For two or the table to share

POULET HOMARDINE, SAUCE NANTUA “The CHOBSTER “ 250.

Duo of Roasted Sasso Chicken and Lobster, Bisque Sauce, Wild Rice

RISOTTO ARTICHAUTS ET CHANTERELLES

artichokes and chanterelles risotto, pecorino cream sauce, port wine reduction

RAVIOLI AUX TOMATES SECHÉES

sundried tomato ravioli, mornay-potato espuma, cashew tomato romesco and balsamic

FETTUCCINI AUX COURGETTES

fettuccini pasta, zucchini, pine nut pesto, black garlic, smoked paprika eggplant tempura

TRUITE DE MER

cedar plank baked sea trout, herb crust, braised radish, mustard greens, horseradish tartelette

BAR EN PAUPIETTE SAUCE MEURETTE

black sea bass wrapped in crispy potato, leek fondue, red wine sauce

POULET À L’ESTRAGON

tarragon marinated sasso chicken breast, leg ballotine, summer beans fricassee, sauce choron

FILET DE VEAU MILANAISE

breaded veal loin, confit fennel, capers and green peppercorn sauce

CANARD MIEL- SAFRAN

roasted duck breast, potato “savonette”, onion soubise, walnut crumble, saffron-honey jus

DUO DE BOEUF

braised black angus short ribs and NY strip, thumbelina carrot, swiss chard, verbena berry jus - suppl | 20

PORK LOIN FEIJOADA

roasted gaspor farm pork loin, chorizo cream, collard green and black bean, orange pork jus

chèvre d’argental

fourme d’ambert

moses sleeper

willoughby

comté

CLAFOUTIS AUX CERISES

macerated cherries, vanilla custard, whipped cream

MOELLEUX AU CHOCOLAT

molten chocolate cake, salted caramel, mint-lemongrass ice cream

FIGUES AU MIEL

fig jam, cinnamon-tree berry diplomat, speculoos biscuit, saffron honey

PÊCHE MELBA

raspberry poached peach, tonka-vanilla ice cream, red berries consommé

MOUSSE AU CAFÉ

turkish coffee mousse, chocolate moelleux, lemon omani pâtes de fruits 

PUDIM DE LEITE

“brazilian flan” - condensed milk custard, coconut caramel, whipped Chantilly

SOUFFLÉ AUX FRAISES

confit strawberries, vanilla ice cream

BRIGADEIRO TRIO

“brazilian truffles” chocolate – peanut - lemon

GLACES

salted caramel, chocolate, coffee, vanilla (choose three)

SORBETS

melon-lime basil, strawberry, passion fruit, raspberry (choose three)