ReservationsPrivate Dining

Our menu celebrates the finest seasonal ingredients, transformed into exquisite dishes that embody the heart of French tradition.

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Two Courses 69.

Starter, Main Course or Main Course, Dessert

Three Courses 79.

Starter, Main Course and Dessert

TO START

Selection of Charcuterie, Condiments, Grilled Country Bread 36.

Viennoiseries Basket (4 items) 16.

Seasonal Fruit Plate 22.

APPETIZERS

Butternut Squash Velouté

Almond Emulsion

Autumn Salad,

Bartlett Pears, Walnuts, Benedictin Blue Cheese

Brioche Crouton With Morel Mushrooms and Beef Marrow +5

Soft-Boiled Egg, Poultry Jus

Beef Tartare,

Shoestring Potatoes

House-Made Country Pâté,

With Foie Gras And Truffle, Mustard-Pickled Vegetables, And Country Bread

Salmon Toast,

Avocado

MAIN COURSES

Stuffed Pasta with Braised Pork Cheek,

Red Wine Sauce, Broccolini, Pearl Onions, Mushrooms

Eggs Benedict Florentine,

Shrimp, Spinach and Hollandaise Sauce

Scott Egg

Green Salad and Potato, Truffle Meat Jus Vinaigrette

Royal Sea Bream,

Beetroot, Lemon, Beurre Blanc

Croque Madame,

Gran Gusto Ham, Louis d'Or Cheese

French Toast

Sea Salt Caramel, Vanilla Whipped Cream

DESSERTS

Seasonal Desserts

Seasonal Fresh Selection (One Scoop Of Your Choice, Two Mignardises)

French Toast

Sea Salt Caramel, Vanilla Whipped Cream

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