INSPIRED BY THE CLASSICS OF FRENCH CUISINE, OUR MENU OFFERS A RICHLY TRANSPORTIVE EXPERIENCE GROUNDED IN THE FINEST SEASONAL INGREDIENTS AND MASTERFUL TECHNIQUE

VELOUTÉ DUBBARY

cauliflower soup, malt bread croutons, balsamic reduction

TARTE CAROTTE-VADOUVAN 

curried rainbow carrots, shallot compote, pecorino romano sablé 

BAY SCALLOPS & CLEMENTINE

bay scallops gratinées, red cabbage fondue, toasted cashew, tangerine, crispy menegi, champagne-ginger sabayon

VIVANEAU ROUGE

red snapper crudo, kumquat, blood orange, pink radicchio, pistachio, citrus-dashi dressing, rice tuile 

FOIE GRAS LANDAIS 

foie gras terrine and duck confit, grapes, smoked pears, riesling gelée

TORTELLINI AUX CHÂTAIGNES 

chesnut tortellini, with dontina and parmesan momay, celery root, black garlic, chicken consommée 

RAVIOLI DE HOMARD 

lobster ravioli, fennel confit, preserved lemon, bisque emulsion 

TRUITE AMANDINE 

pan seared trout filet, celery and potato gratin, brown butter beurre blanc 

CANARD AUX AIRELLES 

roasted duck breast, caramelized sausage, quince, parsnip, lacinato kale, lingonberry, sauce poivrade

TOURNEDOS DE BŒUF

beef tenderloin, black angus short-rib pasta, baby beets, roquefort cheese emulsion, sauce bordelaise

KIWI VERBENA VACHERIN

caramelized puffed pastry, vanilla légère 

ENTREMET CHOCOLAT & AMANDE 

dark chocolate mousse, almond praline, marzipan, tonka gel 

ÎLE FLOTTANTE AUX AGRUMES

soft poached meringue, confit kumquats, mandarin, blood orange, herb anglaise 

CHOCOLAT & CASSIS

dark chocolate mousse, osmanthus crémeux, gelée de cassis , jasmine tea ice cream

DÉGUSTATION DE FROMAGES 

Tête de Moine, Moses sleeper, Willoughby, Fourme d'Ambert, Chèvre d'Argental

PARMESAN POMMES FRITES

ROASTED BABY CARROTS

CREAMY SPINACH CASSEROLE

HARICOTS VERTS – AMANDINE

ASPARAGUS – MOUSSELINE SAUCE

CAVIAR IMPERIAL OSSETRA 30G | $190

FETUCCINI BLACK TRUFFLE | $70

homemade fettucine pasta, fresh black truffle