Hors d'Oeuvres
Caviar THE ONLY Siberian Sturgeon Baerii (30g)
Crispy Squids with Paprika and Green Chilli
Marinated Beetroot
Burrata with Cherry Tomatoes and Basil
Endive Salad with Gorgonzola and Caramelized Walnuts
Cauliflower Salad with Almond and Caraway Dressing
Foie Gras Terrine with Toasted Brioche
Green Lentil Salad with Apple and Burnt Tomatoes
Cured Sirloin with Pickle Dressing
Beef Tartare with Smoked Bone Marrow Mayonnaise
Yellowtail Carpaccio with Guacamole and Citrus Dressing
Grilled Aubergine with Mozzarella and Prawns
Snails with Garlic Butter and Parsley
Warm Prawns with Olive Oil and Lemon Juice
DE SAISON
Sweet Corn Salad with Pomegranate and Herbs
King Crab and Lobster Salad with Citrus Dressing
Pan Fried Foie Gras with Balsamic Reduction
Les Plats
Homemade Rigatoni Pasta with Tomato and Chilli
Homemade Pappardelle Pasta with Beef Ragout and Mushrooms
Risotto with Seasonal Mushrooms and Parmesan
Homemade Tagliolini Pasta with Lemon and Caviar
Homemade Gnocchi with Cherry Tomatoes
Grilled Tiger Prawns Marinated with Green Chilli and Coriander
Whole Sea Bream Baked with Provençal Herbs and Lemon
Grilled Chilean Bass with Chilli and Lemon Confit
Marinated Baby Chicken
Rib Eye Steak 400g
Grilled Wagyu Sirloin 250g
Marinated Lamb Cutlets with Olive, Aubergine Caviar and Pine Nuts
Broccolinis with Chilli and Ginger
Potato Gratin
French Fries with Garlic Rosemary
Green Beans with Garlic Oil
Mixed Leaves Salad
LES GRANDS PLATS
Whole Grilled Sea Bass
Bone-in Rib Eye with Potato Galette and Bordelaise Sauce
Rack of Lamb
DE SAISON
Homemade Rigatoni Pasta with Cream and Ceps Mushrooms
Lobster Linguine Pasta
Les Desserts
Thin Crust Apple Tart with Vanilla Ice Cream
Warm Chocolate Mousse with Malt Ice Cream
Vanilla Cheesecake with a Berry Compote
French Toast with Spice Ice Cream
Vanilla Crème Brûlée
Selection of Homemade Sorbets
