Main Course

Red snapper, wild shrimps and scallops on apples and honey with almonds	41
Young chicken on lentils and chestnuts with orange blossom cream and bacon reduction	39
Black cod and onions on Piperade and sea asparagus with baby fennel and Pernod	43
Aged prime striploin with truffled vegetables and fines herbes jus	44
Butter-poached lobster on white heirloom polenta with chamomile kohlrabi and wild mustard Moscatel	45
Hemp heart crusted lamb rack on artichoke risotto with truffle jus	45
Pepper crusted tuna on rice cake with sake shoyu beurre blanc	44
Venison tenderloin on fennel confit and black quinoa tartare with Asian pear and raison gastrique	42
Steamed vegetables in white truffle consommé with extra virgin olive oil	30

Appetizers

White asparagus potage with pickled pear, lobster and truffle	16
Mixed baby lettuces with champagne vinaigrette	15
Navarin of partridge on turnips, carrots and blini with wild blueberry gastrique and orange juniper honey	21
Sauté of mushrooms with garlic, herbs and tomato	20
Carpaccio of octopus on soya bean horseradish with braised water chestnuts	25
Parmesan gnocchi and squash with duck proscuitto, beets and truffle	22
Chili-brushed albacore tuna with yuzu tartare and nori chips	24
Bison short rib and sauerkraut gremolata on Savoy cabbage with rye toast, mustard oil and caraway reduction	23
Seared foie gras on maple-glazed apples and currant pureé	24
Selection of black caviar with buckwheat blini and crème fraîche

Vanilla crème brûlée with langue du chat and fresh berries	10.50
Almond-stuffed pear tatin on red plum pureé with cardomon ice cream	10.50
White chocolate mousse with passion fruit, coconut and lychee	10.50
Dark chocolate molten cake and caramelized banana with kalamansi sorbet	10.50
Apple fritters with toffee caramel, cinnamon sour cream and pecan streusel	10.50
Lemon pudding cake on tropical fruit tartare with fennel ice cream and pistachio	10.50
Selection of cookies and candies	10.50
Selection of house-made sorbets or ice cream	10.50
Selection of cheeses