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

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