Our menu celebrates the finest seasonal ingredients, transformed into exquisite dishes that embody the heart of French tradition.
Table D'Hôte
THREE COURSE 50. Served in 50 minutes
APPETIZERS
Fried Artichokes Salad
Confit Garlic and Fines Herbs Yogurt
Corn Soup
Smoked Paprika, Fresh Herbs Oil
Tartelette de Crevettes Nordiques +6
Avocat, Radis, Mayonnaise aux Crustacés
MAIN COURSES
Butternut Squash Risotto
Roasted Almond
Arctic Char
Romano Bean Stew with Baby Vegetables, Warm Chorizo Vinaigrette
Leg of Lamb +10
Fingerling Potato, Carrots, Rabiole, Garlic Blossom Jus
Roasted Fennel
Bulgur, Citrus Vierge Sauce
Roasted Chicken Supreme
Corn, Piquillos, Devil Sauce
DESSERTS
Chocolate and Pecan Nut Entremet
Cocoa Sea Salt Biscuit, Pecan Praline Crisp, 55% Chocolate Mousse, Chocolate Chantilly
Homemade Ice Cream or Sorbet
1 Scoop -Delicacies
À LA CARTE
APPETIZERS
Selection of Charcuterie 36.
Condiments
Local Oysters on Ice (6) 33.
Upon Availability
Soup of The Day 22.
Mixed Green Salad 19.
Avocado, Raw Vegetables, Mix of Nuts (extra chicken +12.)
Burrata 22.
Nectarines, Gnocco Fritto
Grilled Octopus 38.
Pickled Vegetables, Shallots in White Wine
Escargots and Mushrooms Duxelle Casserole 24.
Garlic Butter, Breadcrumbs, Toasted Bread
À LA CARTE
MAIN COURSES
Mezze Maniche Pasta 42.
Lobster Mushroom, Baby Vegetables
Roasted Halibut 52.
Roasted Fennel, Citrus Vierge Sauce
Chicken Supreme 42.
Fingerling Potatoes, Roasted Carrots, Thyme 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
