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 $20
leeks, hazelnuts
Thon à l’espelette* $28
yellowfin tuna, espelette oil
Lotte frite au sarrasin $29
buckwheat fried monkfish, cucumbers and curry vinaigrette
Tartare de bœuf* $98
hand chopped prime filet, traditional condiments, caviar
Homard grillé aux oignons $46
half lobster, onions, honey-lime vinaigrette
Galantine de pintade et foie gras à la chartreuse $32
guinea hen and foie gras roulade, yellow chartreuse gelée, haricots verts, jamón
Tomate retour du Piémont $26
ripe tomato, sauce tonnato
Gourmandises
Quenelle de brochet, sauce américaine $35
pike mousse, lobster sauce
Morilles farcies $40
stuffed morel mushrooms, jamón
Ris de veau à l’estragon $44
veal sweetbreads, cream, tarragon, tomato
Plats
Bar noir en souvenir de la Plaka $52
grilled black bass, tomato, cucumber, kalamata olive
Halibut beurre blanc $51
fermented daikon
| + caviar 60
Filet de sole meunière “Tradition” ou “aux huitres” $80
dover sole, golden butter, spinach, with our without oysters
Homard « bourse et la vie » $95
Maine lobster, sauce au poivre, pommes dauphine
Tout le lapin $69
all of the rabbit
Canette aux cerises $68
duckling with cherries and foie gras
Agneau printanier $67
lamb chop with wild garlic, braised neck and young carrots
Filet de bœuf $81
prime filet, marrow bone, pommes purée, sauce chateaubriand