3 Courses $190**
Available for parties of 7 – 10
To view our Dessert menu, please click HERE.
Please let your server know of any food allergies.
The kitchen is able to accommodate most dietary requirements, such as gluten intolerance.
Hors d’oeuvres
Poireaux vinaigrette
leeks, hazelnuts
Thon à l’espelette*
yellowfin tuna, espelette oil
Lotte frite au sarrasin
buckwheat fried monkfish, cucumbers and curry vinaigrette
Tartare de bœuf*
hand chopped prime filet, traditional condiments, caviar +42
Tomate retour du Piémont
ripe tomato, sauce tonnato
Plats
Bar noir en souvenir de la Plaka
grilled black bass, tomato, cucumber, kalamata olive
Halibut beurre blanc
fermented daikon
| + caviar 60
Filet de sole meunière “Tradition”
dover sole, golden butter, spinach
Quenelle de brochet, sauce américaine
pike mousse, lobster sauce
Homard « bourse et la vie »
Maine lobster, sauce au poivre, pommes dauphine
Ris de veau à l’estragon
veal sweetbreads, cream, tarragon, tomato
Canette aux cerises
duckling with cherries and foie gras
Agneau printanier
lamb chop with wild garlic, braised neck and young carrots
Filet de bœuf
prime filet, marrow bone, pommes purée, sauce chateaubriand
Les Desserts Coucou
Fraises rafraîchies à l’estragon
strawberries, yogurt sorbet, olive oil cake
Marjolaine
hazelnut dacquoise and cream, chocolate ganache
Crème brûlée á la chartreuse
classic, green chartreuse