APPETIZERS

Spring rolls with asparagus
220

Fried zucchini flower stuffed with ricotta, tomato coulis
280

Marinated salmon with beetroot and coriander seeds, black beluga lentil salad
280

Foie gras terrine, brioche toasts with fig jam
430

Beef carpaccio with parmesan and arugula
280

Pan-seared foie gras with caramelized apple pie
480

 

SOUPS

Carrot soup with cumin and coriander
150

White onion cream soup
150

Chicken consomme with chicken ravioli
150

SALADS

Chicken salad with rice noodles and green mango
240

Beef salad with rice noodles, bean sprouts and herbs
280

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

Salad niçoise with grilled fresh tuna
390

 

MAIN DISHES

Whole grain gnocchi with pioppini mushrooms and black salsify
280

Risotto with shrimps and lemon
380

Tagliatelle with fresh tuna and baby spinach
380

Parisian tartare steak
430

Grilled Scottish salmon with confited tomatoes and sour butter sauce
430

Hake with asparagus, Artichoke ragout with  Quinoa
460

Slowly roasted lamb hanger with sage and grilled chops, young garlic purée
420

Veal medallions with pioppini mushrooms and whole grain gnocchi
460

Beef sirloin steak with tomato and estragon salsa
510

SIDE DISHES

Potatoes au gratin
60

Homemade frensh fries
60

Pan seared spinach
90

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

Pistachio parfait with strawberry salad
150