First Course
Roscoff Pink Onion
$80.00
carbonara style, smoked bacon emulsion, black truffle and girolles
A Tomato, The Old Fashion Way
$57.00
a tartar of ""green zebra"" , a soup of ""pineapple"" tomato and a sorbet of ""ox's heart""
King Crab
$77.00
in a green tomato juices and coriander aspic, studded with spots of coral and tarragon mayonnaise
Langoustines Makis
$85.00
just cooked, emulsion of foie gras, juices of langoustines heads and citronella
Calf's Head
$60.00
tender, almost ""melting"" , anchovies, capers and sweet pepper sauce
Stuffed Macaroni
$82.00
with black truffle, artichoke and duck foie gras, with grilled topping mature parmesan cheese
Blue Lobster
92.00
chilled with a tomato gazpacho, slightly spicy avocado cannelloni
$Fish
Line-Fished Whiting From Saint-Gilles
$50.00
in a bread crust studded with almonds, ""al dente"" new zealand spinach with curry oil and pequillos
Rock Pool Red Mullet
$77.00
with an aubergine roasted in a courgette flower, yellow pepper and argan oil sauce
Fillets Of Sole
$94.00
filled with crayfish, mushrooms and spinach, crayfish juices with a touch of cream
Wild Turbot
$95.00
""meuniere"" studded with spanish cured ham, clams and southern leeks fishbone essences
Sea Bass From The Isle Of Yeu
$91.00
lemon and coriander, purple artichokes with cockies and razor shells sauce
Blue Lobster
97.00
southern vegetables with baby squid sauteed with basil, crostini bread spread with anchovy
$Meat
Duck Breast From Challand
$92.00
roasted with spices sweet potatoes and foie gras shredded leg meat and fruit ""croque en bouche""
Veal Sweetbreads
$88.00
braised with dried fennel carrots with gingerbread and lemon cooking juices
Bresse Farm Hen (2 People)
$240.00
poached in a bladder with crayfish steed variety meats green asparagus and girolle mushrooms in ""vin jaune""
Saddle Of Lamb From The Aveyron
$87.00
roast in nori crumbs pureed kohirabi wild herbs gnocchi
""Rex"" Rabbit
$85.00
roasted tandoori style sausage of smoked octopus spilt-peas pureed with ground oil
Fine Seasonal Cheeses â?¬ 30
Summer Flavours â?¬ 220
Blue Lobster
chilled with a toamto gazpacho, slightly spicy avocado cannelloni
Stuffed Macaroni
with black truffle, artichoke and duck foie gras, with grilled topping mature parmesan cheese
Line-Fished Whiting From Saint-Gilles
in a bread crust studded with almonds, ""al dente"" new zealand spinach with curry oil and pequillos
Veal Sweetbreads
braised with dried fennel, carrots with gingerbread and lemon, cooking juices
The Season's Matured Cheeses Iced Meringue Cake
green apple, lemon and basil, wild strawberries elixir
Priceless Nayangbo Chocolate
liquid cocoa, thin file like wafers and gold guilded sorbet
Desserts
Fruits In This SeasonWild Strawberries
$38.00
light and drained clotted cream-cheese, thin fave cookies, strawberry coulis
Pink Grapefruit And Campari
$28.00
sorbet, soft hibiscus jelly and an almond flavored meringue cake
""Grand Cru"" Chocolate Originals - Creamy Guanaja Chocolate Cake
$32.00
crispy shortbread biscuit, roasted hazelnuts ice cream of infused coffee, emulsion of caramel mixed with spices
Priceless Nyangbo Chocolate
$35.00
liquid cocoa, thin tile like wafers and gold guilded sorbet
Pure Creation - Brazil Nut
$32.00
caramelised delicately wrapped with praline, very light mousse, jivara ice cream
Iced Meringue Cake
35.00
green apple, lemon and basil, wild strawberries elixir
$First Course
""Bouchon"" Cepe Mushrooms
$38.00
roast with pasta negra ham, parsley juices with a hint of garlic
Duck Foie Gras
36.00
candied with figs and raisins, toasted brioche bread
$Main Dishes â?¬ 43
Sans Sole
stuffed with girolle mushrooms, fishbone essences creamed with ""vin jaune""
Wild Duck
smoked with juniper wood, red cabbage and chestnut juices
Fine Seasonal Cheeses â?¬ 30
Desserts â?¬ 27
Iced Liquorice
candied tobacco leaves from the adour
Black Figs
poached with spices, black currant juice, speculoos biscuit ice cream
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