SOUPS
Canadian lobster bisque served with chopped garlic, parsley and citrus zest – 430
Chestnut soup, sherry vinegar and romaine lettuce – 370
APPETIZERS
Razor clams in their gelée with savoy cabbage and sea urchin cream – 690
Gillardeau no.2 special oysters, crunchy apple, cucumber nage and tamarind sorbet – 930
Frog legs, snow peas and macadamia nuts – 870
Duck confit and foie gras rillettes served with ginger & radish chutney – 1090
FISH, SHELLFISH & CRUSTACEANS
Steamed sea bass served with celeriac julienne and truffle butter – 2400
Rolled filet of sole with prawn mousseline, Portobello duxelles, clams and Normande sauce – 1980
Plancha-seared Miyagi scallops, Hokkigai, leek fondue, potato confit and saffron emulsion – 1660
MEAT & POULTRY
Pan-seared Kamui beef fillet served with carrot and apple purée, rosemary jus – 2550
Farmed pork confit ballotine served with a borlotti bean variation and girolle mushrooms – 1280
Pan-seared ostrich served with a sweet and sour vegetable Parmentier and citrus – 1310
VEGETARIAN
Chestnut soup, sherry vinegar and romaine lettuce – 370
Root vegetable ravioli, herb oil and Arabica coffee sauce – 620
Butternut squash pasta serpentine with mushroom, sacha inchi and vegetable jus – 840
DESSERTS
Dark chocolate, cape gooseberries and honey – 390
Lightly spiced candied fruit with a fig sorbet, and a walnut & almond cracker – 280
Blood orange, green & yellow mango, carrot, vanilla and pecan nuts – 320
Rose ice cream in crystalized rose petals – 410
Mille-feuille “Napoleon” – 340
Our signature dessert selection – 470