A La Carte
Lunch Served From
:12.30-2pm. dinner served from: 7.30-10.30pm
Hors-d'oeuvre
""Vitello Tonnato""Cos Lettuce
$53.00
with virgin olive oil
Whole Lobster
$98.00
prepared as a salad at your table
Spider Crab
$48.50
with its juice in jelly, fennel cream
French Beans
$47.00
seasoned with a clear gazpacho, black radish
""Opéra""Of Duck
$50.00
liver and veal sweetbread, crunchy mushrooms
Marinated Anchovies
$47.00
red peppers and preserved tomatoes with aromatics herbs
Grilled Duck Liver
$50.00
on a crispy thick cracker, fresh figs and almonds, french dressing
Seasonal Vegetables
$47.00
as a ""fricassee"" , thyme juice
Thin Warm Puff Pastry Tomato Tart
$50.00
Crispy French Scampi
80.00
with basil sauce
$Fishes
Red Tuna Fish
$67.00
mediterraneen vegetables, spicy sauce
Steamed Codâ??s Back
$67.00
seasoned with chorizo, baked beans
Fillet Of Golden Sea Beam
$67.00
cooked on its skin, filled zucchini flower, origan oil
Thick Fillet Of Turbot
$92.00
cooked in a spicy salt crust, beans, chickpeas and carrots in an oriental way
Lobster
98.00
with tandoori spices cooked ""àla plancha"" thin rolled slices of avocado and almond oil
$Meats
Chump End Of Lamb
$88.00
from lozère cooked with parsley, piquillo filled with the shoulder
Roasted Strips Of Beef
$77.50
gratinated macaroni with parmesan cheese, bone marrow and herbal gravy
Browned Calfâ??s Sweetbread, Pan Fried Chanterelles
$88.00
with herbs and ""grenobloise""
Braised Veal Flank
$70.00
from corrèze, juicy swiss chards and black olives
Crispy Pigâ??s Trotter
$67.00
mashed potatoes
Roasted Breast Of Pigeon
$70.00
ravioli of caramelized turnips and giblets
Selection Of French Cheese
24.00
$Desserts
Vanilla Ice Cream
$26.00
Melon And Shortbread
$29.00
with star anise
Pearl Of ""Caraïbes"" Chocolate
$29.00
raspberries with sweet pepper
Apricots From ""Roussillon""
$29.00
cooked with rosemary and lime, baba with ""amaretto""
Wild Strawberries And Sparkling Sugar
$29.00
with ""aloe vera"" mousse
Lemon Grass Hot Soufflé
$29.00
ginger ice cream
Ice Creams And Sorbets Of The Day
$19.50
Coffee, ""Petits Fours"" And Chocolates
8.00
$Season's Menu â?¬141
For All The Guests At The TableSpider Crab
with its juice in jelly, fennel cream
Seasonal Vegetables
as a"" fricassee"" thyme juice
Chump End Of Lamb From Lozère
cooked with parsley, piquillo filled with the shoulder
Selection Of French Cheeses
Lemon Grass Hot Soufflé
ginger ice-cream
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