À la carte

Starters

Blue Cheese / Asparagus / Walnut

Blue cheese terrine on beetroot mousse, with
asparagus-dates salad and walnut dressing

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Monkfish / Tuna / Sesame / Radish

Carpaccio of monkfish and tuna served with
cucumber relish, marinated radish and sesame vinaigrette

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Scallops St Jacques / Banana / Lentils

Seared scallops St Jacques with banana crust
on Beluga caviar lentils purée and coriander sauce

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Black Tiger Prawns / Curry / Lime

Pan seared Black Tiger prawns with curry risotto,
tandoori-ginger sauce and lime foam

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Foie gras / Papaya / Rosemary

Duet of Foie gras (pan fried escalope and parfait)
on papaya-coriander salad and rosemary sabayon

we recommend the

Sauternes - Château de L'ecole

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Black Angus / Dry Tomatoes / Basil

Strips of Black Angus fillet in tempura, served with
dry tomatoes, seasonal salad and basil pesto

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Quail / Bacon / Truffle

Spring roll of smoked quail with
mushroom-truffle salad and bacon ice cream

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Soups

Pineapple-Ginger Soup

with chilli marinated pineapple

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Quail Consommé

served with quail ravioli

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Lobster Bisque

with saffron foam

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Vegetarian

Pasta / Truffle / Parmesan

Homemade egg pasta with fresh truffles and parmesan

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Risotto of Tomatoes and Red Peppers

served with fried rocket salad

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Tofú / Cous Cous / Carrots

Pan fried tofú served on cayenne cous cous
and orange perfumed carrots

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From the Sea

Lobster / Mussels / Spinach / Truffle

Half lobster Thermidor and mussels served with
sauteéd spinach and truffle foam

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Yellowfin Tuna / Avocado / Coconut

Seared Yellowfin tuna with avocado purée,
tomato-chilli marmelade and coconut-lemongrass sauce

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Turbot / Asparagus / White Beans

Pan seared fillet of turbot with citrus-bordelaise crust,
and orange perfumed carrots

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Monkfish / Fennel / Lentils

Trilogy of monkfish (seared, poached and sous vide)
with fennel-orange ragout, red lentils and curry jus

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Each main course is served with a side dish of your choice

Potato Gratin with Herbs
Lemon Crush Potatoes with Walnuts
Cous Cous with bacon and onions
Sesame Seeds Pasta
Seasonal Vegetables

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From the Land

Iberico Pork / Chouriço / Aubergine / Truffle

Iberico pork tenderloin with chouriço crust, served with
sautéed aubergine, marinated cornichons and truffle sauce

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Black Angus / Shallots / Parsnip

Roasted Black Angus fillet of beef with
port wine shallots, parsnip purée and rosemary jus

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Lamb / Broccoli / Goat Cheese

Lamb Carré on broccoli-chicory purée, goat cheese dumplings
and finished with herbs jus or mint-chocolate jus

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Chicken / Mango / Asparagus

Roasted chicken Supreme stuffed with mango and basil,
served with asparagus and soya sauce

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Each main course is served with a side dish of your choice

Potato Gratin with Herbs
Lemon Crush Potatoes with Walnuts
Cous Cous with bacon and onions
Sesame Seeds Pasta
Seasonal Vegetables

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Dessert

Sundae

Cup Champagne

Lemon sorbet with espumante

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Cup Tiramisu

Mascarpone ice cream, coffee ice cream, biscuits and whipped cream

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Cup Sorbet

Lemon, mango and cranberry-lemon thyme with fresh fruits

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Cup Nutberry

Strawberry ice cream, blackberry ice cream, almond ice cream and whipped cream

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A scoop of Ice Cream or Sorbet:

Ice creams : Mascarpone, Coffee, Strawberry, Blackberry,
Almond, Lemongrass, Yogurt, Vanilla or Chocolate
Sorbets: Lemon, Mango or Cranberry with Lemon Thyme

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Diverses

Peach Crème Brûlée

with lemongrass ice cream

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Chocolate Mille Feuille

served with roasted hazelnuts and coconut sauce

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Cherry Cake

with yogurt ice cream and caramel-Tonka bean sauce

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Fantasy of Kiwi and Lavender

Parfait, mousse, panna cotta and sponge

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Dessert Variation

Stroll though our Pâtisserie for two

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