Group menu

Entrées

chill or hot seasonal soup

fresh goat cheese, beets, roasted pecans and lemon oil

cheese croquette, arugula, roasted and marinated peppers

salmon tartar and a ginger ‘rémoulade’

salmon gravlax,‘crème fraîche’ and ‘mujjol’ caviar

beef or venison tataki, soba noodles, cilantro and crispy vegetables

supplément de 5$ pour le cerf / venison

on shell or fried oysters

seasonal

house cured duck, white beans and tomatoes

seared or pressed foie gras, brioche, fruit chutney and fig vino cotto

supplément de 10$

albacore or red tuna tartar, quail egg, daikon and nori salad

supplément de 5$ pour le thon rouge / red tuna

pan seared scallops, walnut and apple vinaigrette

Plats

viandes

duck magret, lentils and root vegetables ragout, aged sherry vinaigrette

lamb, chick peas puree, swiss chard and a ras el hanout jus

boston cut
amb shank
supplément de 5 $, longe / loin
supplément de 10$, carré / rack

veal loin, cauliflower puree, maÏtake and a gremolata jus

braised beef short rib, squash puree, oyster mushrooms and a cumin froth

beef striploin, potatoes with fresh cheese and green beans

pork chop, braised lettuce and potatoes, old fashion Meaux mustard emulsion

seared beef tenderloin, ‘aligot’, cippolini, carrots and a herb jus

roasted chiken or guinea fowl breast, organic mushrooms ragout and a porcini emulsion

poissons

albacore or red tuna, forked potatoes with herbs and a sauce vierge

supplément de 10$, thon rouge / red tuna

roasted salmon, bok choy, radishes, galangal broth and a coco milk emulsion

seared striped bass, carrot puree, watercress and a veal jus with yuzu

supplément de 5$

pâtes

braised meat macaronnade, arugula and pecorino

pappardelle, fresh cream, pecans, mushrooms and blue cheese

shellfish risotto, preserved lemons and mascarpone

Deserts

dark chocolate tart, ‘pailletée’ cream and a bitter cocoa sauce

white chocolate mousse, red berries and raspberry coulis

basque cake, hazelnuts and a praliné mousse

orange ‘petit cake’, ruby red grapefruit jelly and a lemon coulis

apple tart, calvados caramel

cheese selection, per 30gr. portion

Canapés

24$ dz.

oysters on a progression of flavours

seasonal warm or cold soup

vegetarian or pork vietnamese roll

arrancini

vegetable tempura

pork or chicken satay

pickled vegetables

seasonal terrine

30$ dz.

roasted quail

braised octopus with chorizo

tartar selection

gravlax salmon

fried oyster

pecorino, mostarda and arugula

quail egg and celeriac ‘rémoulade’

venison tataki

confit or cured duck

30$ dz.

scallops on a shell

grilled shrimps with orange oil

fish tempura

spicy mayonnaise lobster

tuna, scallop or organic salmon sashimi

au torchon’ foie gras