APPETIZERS

Spring rolls with shrimps and asparagus
320

Scottish salmon carpaccio with pomelo salad
295

Beef carpaccio with parmesan and arugula
280

Sea bass Ceviche with avocado and passionfruit
360

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

Chicken consommé with chicken ravioli
150

Chicken consommé with foie gras ravioli
195

Spring Minestrone with pesto
150

 

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

Salad niçoise with grilled fresh tuna
390

Chicken salad with rice noodles and green mango
240

Beef salad with rice noodles, bean sprouts and herbs
380

MAIN DISHES

Whole grain gnocchi with pioppini mushrooms and black salsify
280

Asparagus Risotto with strong veal juice
360

Spaghetti with prawns a l’Americaine
460

Grilled Scottish salmon steak,
tomatoes with estragon and Borlotti bean pureé
460

Sea bass fillet, artichokes with topinambur and fregula nera
520

Poached turbot fillet, asparagus and green vegetable Blanquette
560

Parisian tartare steak
320

Rabbit roll, rabbit juice and potato pureé with olive oil
420

Slowly roasted Bio lamb hanger and grilled chops with spinach
460

Beef sirloin steak with tomato and estragon salsa
510

SIDE DISHES

Potatoes au gratin
80

Homemade frensh fries
80

Pan-fried spinach
120

Pan-fried vegetables
80

Steamed vegetables
80

Jasmin rice
80

CHEESES

French cheese platter
3 kinds/5 kinds
170/220

DESSERTS

Crême brulée
150

Pavlova with mango and white chocolate and vanilla whipped cream
175

Inspiration Strawberry
crispy cookies, Valrhona Inspiration Strawberry chocolate crèmeux, almond biscuit,
strawberry confit, Opalys chocolate whipped ganache
175