ReservationsPrivate Dining

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

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Three Courses 130.

Starter to Share, Main Course and Dessert to Share

Served from December 25 to 28 and from January 1 to 4.

APPETIZERS TO SHARE

Creamy Red Kuri Squash Soup

Hazelnut and Black Truffle

Endive Salad

Mustard Vinaigrette, Pomegranate

House-Smoked Salmon

Horseradish Cream

Saffron Arancini

Pecorino Cream

Pressed Chicken with Foie Gras

Pickles de Légumes, Coulis Truffé

MAIN COURSES

Braised Lamb Shoulder

Vegetable Navarin, Rich Jus

Cod

Ginger-Honey Glazed Carrots, Carrot-Infused Beurre Blanc

Brioche Benedict

Shrimp, Avocado, Spinach, Choron Sauce

Girella

Mushroom Duxelle, Louis d’Or Espuma

Farm Eggs ‘Brouillade’

With Black Truffle (subject to availability) +$30

DESSERTS

FOR THURSDAY, DECEMBER 25TH

Saint Honoré Coffee Vanilla

Mango Passion Cheesecake

TO SHARE

Chestnut Brioche

FOR THURSDAY, JANUARY 1ST

Amaretto Mini Cake

Clementine and Orange Blossom Sweet

TO SHARE

Chouquette

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