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
—
—
16
Shrimps cocktail
—
—
24
Octopus salad
—
herb mayonnaise
—
24
Oysters
—
dozen
—
42
Seafood platter
—
for two
—
100
starters
Boston lettuce
Boston lettuce, apples, yogurt
12
Parsnip soup
mascarpone
12
Blood pudding tatin
nuts, salad
18
Beef tartare
lettuce, croutons
18
Beets
bleu d'Élizabeth cheese, pecans
18
Smoked salmon
green apple, creme fraiche
20
Sweetbread in crust
22
Charcuteries
marinades, grilled bread
22
Foie gras terrine
fruit compote, grilled bread
24
main courses
Roasted cauliflower
fried egg, almonds, truffle
25
Cavatelli
pancetta, mushrooms, parmesan, hazelnuts
28
Pork filet
sauce, rösti, red cabbage
32
Guinea fowl, nut crust
endives, grape, buttermilk
34
Sea bass
bisque, potatoes, fennel
34
Duck
duck foie gras, celeriac, pistachios
36
Beef tenderloin Rossini
truffle, seared foie gras
70
Arctic char à la grenobloise
for two
85
sides orders
Vegetables
—
butter
—
8
French fries
—
—
8
Gnocchi
—
parmesan cheese
—
12
Brussel sprout
—
labneh, walnut, lardons
—
12
Mushrooms in persillade
—
—
14
grill
Flank steak
36
Veal chop
54
Beef Prime rib
150
Sauces
Béarnaise
Pepper
Compound butter
Chimichurri
DESSERTS
Clementine jelly
8
Crème caramel
peach, sesame
10
Crème brulée
10
Lemon curd verrine
10
Carrot cake
dulce, pecans
12
Paris Brest
hazelnuts, sea buckthorn fruit
12
Chocolate tart
coffee, orange
12
Cheese plate
3 pieces
20
