Hors D'Oeuvres
Oysters with Homemade Smoked Tabasco and Crispy Quinoa
Crème Fraîche, Red Onions, Crispy Capers, Blinis
Crispy Squids with Paprika and Green Chilli
Tapenade with Garlic Croutons
Marinated Beetroot
Green Lentil Salad with Apple with Burnt Tomatoes
Cauliflower Salad with Almond and Caraway Dressing
Burrata with Cherry Tomatoes and Basil
Burrata with White Truffle
French Bean Salad with Foie Gras
Marinated Sweet Peppers
Cured Sirloin with Pickle Dressing
Venison Tartare
Foie Gras Terrine with Toasted Brioche
Tuna Tartare with Caviar
Yellowtail Carpaccio with Guacamole and Citrus Dressing
Salt Cod Croquettes with Roasted Pepper Relish
Warm Prawns with Olive Oil and Lemon Juice
Snails with Garlic Butter and Parsley
Les Plats
Homemade Gnocchi with Cherry Tomatoes
Homemade Rigatoni Pasta with White Truffle
Homemade Pappardelle Pasta with Beef Ragout and Mushrooms
Salt Baked Sea Bass with Artichokes and Tomatoes
Pan Fried Dover Sole with Grain Mustard
Whole Sea Bream Baked with Provençal Herbs and Lemon
Tiger Prawns Marinated with Green Chilli and Coriander
Grilled Langoustines with Lemon and Tomato
Marinated Baby Chicken
Marinated Lamb Cutlets, Aubergine Caviar and Pine nuts
Venison with a Chestnut and Rosemary Crust
Grilled Veal Chop
Grilled Rib Eye Steak 400g
Grilled Wagyu Sirloin 350g
Duck Confit with Orange and Spring Cabbage
Broccolinis with Chilli and Ginger
Potato Gratin
Hot Mediterranean Vegetables with Chickpeas
French Fries with Garlic Rosemary
LES GRANDS PLATS (subject to availability)
Whole Roast Black Leg Chicken
Bone-in Rib Eye with Potato Galette and Bordelaise Sauce
Fish of the day
Les Desserts
Warm Chocolate Mousse with Malt Ice Cream
French Toast with Spice Ice Cream
Thin Crust Apple Tart with Vanilla Ice Cream
Vanilla Cheesecake with a Berry Compote
Vanilla Crème Brûlée
Tiramisu with Coffee Ice Cream
Selection of Homemade Sorbets
