Our menu celebrates the finest seasonal ingredients, transformed into exquisite dishes that embody the heart of French tradition.
THREE COURSE 50.
Served in 50 minutes
APPETIZERS
White Asparagus Salad
Louis d’Or Cheese, Capers Dressing
Chilled Green Pea Soup
Smoked Herring Thin Tart
Fennel, Orange
Duck Rillettes
Marinated Vegetables, Country Bread
MAIN COURSES
Roasted Pork Shoulder
Artichoke Purée, Swiss Chard, and Beer-Infused Pork Jus
Catch of the Day
Sweet Potato Purée, Bok Choy, Ginger Emulsion
Mezze Maniche
Green Asparagus, Sundried Tomatoes, Parmesan
Hanger Steak
Spring Vegetables, Fingerling Potato, Roasted Beef Jus
Roasted Zucchini from ˝des Quatre Temps Farm˝
Piquillo Peppers, Gremolata, Herbed Breadcrumbs
DESSERTS
Chocolate Éclair
Cocoa Choux Pastry, 55% Chocolate Cream, Whipped Ganache, Crunchy Chocolate
Homemade Ice Cream or Sorbet (1 Scoop)
Delicacies
À LA CARTE
APPETIZERS
Selection of Charcuterie 36.
Condiments
Chilled Pea Soup 22.
Snow Crab, Grapefruit
Mixed Green Salad 19.
Avocado, Raw Vegetables, Mix of Nuts (extra chicken +12.)
Burrata 22.
Asparagus, Basil and Wild Garlic Pesto
Escargots and Mushrooms Duxelle Casserole 24.
Garlic Butter, Breadcrumbs, Toasted Bread
Octopus Carpaccio 28.
Piquillo Peppers, Chorizo, Saffron Flavoured Potatoes
À LA CARTE
MAIN COURSES
Risotto 38.
Spring Vegetables, Parmesan Shavings
Organic Salmon 52.
Artichoke Purée, Sautéed Spring Vegetables, Sundried Tomato Virgin Sauce
Pan-Fried Scallop 54.
Roasted Fennel, Bulgur, Orange and Caper Sauce Vierge
Roasted Chicken Supreme 42.
Sweet Potato Purée, Bok Choy, Sherry Vinegar Jus
Prince Edward Island Beef Tenderloin 78.
Fries, Pepper Sauce
Homemade Burger 42.
Onion Chutney, Arugula, Smoked Pork Belly, Douanier Cheese, Served with Fries or Salad
