Menu
Reception Hall
Wine List
Reservations
FR
Canapés
Tartelette
cheese, carrot
4
Mackerel-mousse
cucumber, dill
4
Beef carpaccio
daikon, pepper
4
Florentine gougere
4
SEAFOOD
Scallop ceviche
—
—
8
Shrimps cocktail
—
—
24
Lobster
—
mayonnaise, herbs
—
24
Oysters
—
dozen
—
42
Seafood platter
—
for two
—
100
starters
Tomatoes
burrata, chili pepper oil
Boston lettuce
Boston lettuce, apples, yogurt
12
Zucchini vichyssoise
mascarpone, espelette
12
Blood pudding tatin
nuts, salad
18
Beef tartare
lettuce, croutons
18
Beets
bleu d'Élizabeth cheese, pecans
18
Sweetbread in crust
18
Smoked salmon
green apple, creme fraiche
20
Charcuteries
marinades, grilled bread
20
Foie gras terrine
fruit compote, grilled bread
24
main courses
Roasted cauliflower
fried egg, almonds, truffle
25
Cavatelli
pancetta, mushrooms, parmesan
28
Guinea fowl, crust nuts
endives, grape, buttermilk
32
Pork filet
sauce, rösti, red cabbage
32
Sea bass
bisque, potatoes, fennel
32
Duck
duck foie gras, green cabbage, pistachios
34
Beef tenderloin Rossini
truffle, seared foie gras
80
Arctic char à la grenobloise
for two
80
sides orders
Vegetables
—
butter
—
8
French fries
—
—
8
Brussel sprout
—
labneh, walnut, lardons
—
10
Mushrooms and persillade
—
—
10
Gnocchi
—
parmesan cheese
—
12
grill
Hanger steak
36
Veal chop
54
Prime rib
150
Sauces
Béarnaise
Pepper
Barbecue
Chimichurri
DESSERTS
Raspberry jelly
8
Crème caramel
peach, sesame
10
Crème brulée
10
lemon pie
10
Strawberry shortcake
12
Paris Brest
hazelnuts, sea buckthorn fruit
12
Chocolate tart
coffee, orange
12
Cheese plate
3 pieces
20
