Menu
Reception Hall
Wine List
Reservations
FR
Menu
Canapés
Deviled egg
Mujjol caviar
4
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
—
rep peppers vinaigrette
—
24
Oysters
—
dozen
—
42
Seafood platter
—
for two
—
100
starters
Boston lettuce
Boston lettuce, apples, yogurt
12
Soup of the day
12
Blood pudding tatin
nuts, salad
18
Beef tartare
straw potatoes, comté
18
Beets
bleu d'Élizabeth cheese, pecans
18
Onion soup
18
Smoked salmon
green apple, creme fraiche
20
Cured ham
barigoule artichoke, Clos des Roches
20
Sweetbread in crust
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 bream
bisque, potatoes, fennel
34
Canard a l'orange
carrots, pistachios
36
Beef tenderloin Rossini
truffle, seared foie gras
70
Arctic char à la grenobloise
for two
85
sides orders
French fries
—
—
8
Green beans amandine
—
—
10
Gnocchi
—
parmesan cheese
—
12
Brussel sprout
—
labneh, walnut, lardons
—
12
Mushrooms in persillade
—
—
14
Ceasar salad
—
—
12
grill
Carmin burger
30
Flank steak
36
Surf and turf
Sirloin steak
85
Sauces
Béarnaise
Pepper
Compound butter
Chimichurri
DESSERTS
Clementine jelly
8
Crème caramel
pear, sesame
10
Crème brulée
10
Lemon curd pavlova
10
Carrot cake
dulce, pecans
12
Paris Brest
hazelnuts, sea buckthorn fruit
12
Chocolate tart
coffee, orange
12
Profiterol
caramel, almonds
12
Brie fondant
apple, maple, granola
15
