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
Boston lettuce
Boston lettuce, apples, yogurt
10
Potage Crecy
herb butter
10
Blood pudding tatin
nuts, salad
15
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
30
Pork filet
sauce, rösti, red cabbage
30
Sea bass
bisque, potatoes, fennel
30
Duck
duck foie gras, celery remoulade, pistachios
32
Arctic char à la grenobloise
for two
70
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
32
Veal chop
54
Beef tenderloin
54
Prime rib
150
Sauces
Béarnaise
Pepper
Barbecue
Chimichurri
DESSERTS
Grapefruit jelly
8
Crème caramel
pear, sesame
10
Crème brulée
10
lemon pie
10
Colibri cake
10
Paris Brest
hazelnuts, sea buckthorn fruit
12
Chocolate tart
coffee, orange
12
Cheese plate
3 pieces
20
