APPETIZERS

Scottish salmon carpaccio with pomelo salad
295

Smoked duck breasts with pear and walnut salad,
raspberry vinegar and walnut oil dressing
280

Beef carpaccio with parmesan and arugula
280

Foie gras terrine, brioche toasts with fig jam
430

Pan-seared foie gras with caramelized apple pie
480

SOUPS

Carrot soup with cumin and coriander
150

Borlotti bean and tomato piccadilly soup with smoked Haddock
185

Chicken consommé with chicken ravioli
150

Chicken consommé with foie gras ravioli
195

SALADS

Caesar salad – romaine lettuce, bread chips,
parmesan chips, anchovy dressing with chicken
260

Caesar salad – romaine lettuce, bread chips,
parmesan chips, anchovy dressing with shrimps
320

Lukewarm potato salad with smoked sturgeon
360

Salad niçoise with grilled fresh tuna
390

MAIN DISHES

Whole grain gnocchi with pioppini mushrooms and black salsify
280

Risotto with salsify and scallops
480

Linguine with prawns a l’Americaine
460

Salmon with fregola sarda and Agretti
520

Dubarry codfish, Romanesco with truffles
560

Parisian tartare steak
295

Ravioli with veal oxtail and pumpkin, cime di rapa and strong oxtail broth
360

Confited duck leg in goose lard, Beluga lentils with truffle aroma
395

Beef Burger with shallot cream and Comté cheese
350

Slowly roasted Bio lamb hanger and grilled chops with spinach
460

Slowly roasted venison haunch in cherry beer
with chestnut purée and gnocchi with cranberries
485

Beef sirloin steak with tomato and estragon salsa
510

SIDE DISHES

Potatoes au gratin
60

Homemade frensh fries
60

Pan-fried spinach
120

Pan-fried vegetables
60

Steamed vegetables
60

Jasmin rice
80

CHEESES

French cheese platter
3 kinds/5 kinds
150/200

DESSERTS

Crême brulée
150

Pavlova with mango and whipped white chocolate and vanilla cream
180

„Verrine Mont Blanc“
walnut biscuit, blueberry confit, chestnut crémeux, whipped ganache Opalys vanilla,
chestnut streuzel, meringues, blueberries jelly, marron glacé
185