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Menu
Canapés
Deviled egg
Mujjol caviar
4
Tartelette
cheese, carrot
4
Mackerel-mousse
cucumber, dill
4
Veal tartar
horseradish
4
Florentine gougere
4
starters
Soup of the day
12
Boston lettuce
Boston lettuce, apples, yogurt
14
Beets
bleu d'Élizabeth cheese, pecans
18
Onion soup
19
Beef tartare
straw potatoes, comté
20
Blood pudding tatin
hazelnut, salad
20
Salmon tartare
cucumber, creme fraiche, dill
20
Raw ham
pear, goat cheese, hazelnuts
20
Sweetbread in crust
24
Bone marrow
escargots in herbed butter
24
main courses
Vol-Au-Vent
mushrooms, cauliflower, truffle
28
Cavatelli
mushrooms, pancetta, hazelnut, truffle
30
Sea bream
lobster bisque, potatoes, fennel
36
Pork filet
sauce, rösti, red cabbage
36
Canard a l'orange
carrots, pistachios
38
Bourguignonne Beef Cheek
mashed potatoes
38
Beef tenderloin Rossini
truffle, seared foie gras
70
Arctic char à la grenobloise
for two
85
grill
Carmin burger
30
Flank steak
38
Surf and turf
Rib eye
90
Sauces
Béarnaise
Pepper
Compound butter
Chimichurri
sides orders
French fries
—
—
8
Roasted carrots
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—
12
Brussel sprout
—
labneh, walnut, lardons
—
12
Ceasar salad
—
—
12
Mushrooms in persillade
—
—
14
SEAFOOD
Scallop ceviche
—
—
22
Shrimps cocktail
—
—
24
Octopus salad
—
rep peppers vinaigrette
—
24
Oysters
—
dozen
—
42
Seafood platter
—
to share
—
100
Oscietra caviar
—
—
200
DESSERTS
Mignardises Platter
8
Mandarine jelly
mint chantilly, citrus salsa
10
Crêpe Suzette
Flambée au Grand Marnier
10
Crème brulée
12
Lemon curd pavlova
12
Chocolate cake
13
Paris Brest
hazelnuts, sea buckthorn fruit
13
Profiterol
caramel, almonds
13
