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 95.

Starter to Share, Main Course and Dessert

TO START

Selection of Charcuterie, Condiments, Grilled Country Bread 36.

Maison Kaviari Caviar (Available Upon Request) PM.

Viennoiseries Basket (4 items) 16.

Seasonal Fruit Plate 22.

APPETIZERS TO SHARE

Pumpkin Velouté

Chestnut Foam

Radicchio

Benedictine Blue Cream, Poached Pear, Crispy Kale

Gin-Cured Salmon Gravlax

Radish, House-Made Crème Fraîche

Oyster

Soy and Marinated Cucumber

Duck and Foie Gras Pâté en Croûte

Fig Chutney

MAIN COURSES

Linguine

Lobster Mushroom Ragout and Seasonal Vegetables

Cod

Orange-Caramelized Endives, Corinth Raisins and Pine Nut Vierge

Free-Range Turkey Ballotine

Smoked Bacon, Black Trumpet Mushroom Stuffing,
Mashed Potatoes, Brussels Sprouts, Cranberry Sauce

Beef Flank Steak

Sumac-Roasted Cauliflower, Fried Egg

Spelt Risotto with Delicata Squash

Apple and Parmesan

Farm Eggs ‘Brouillade’

Fall Truffle +15

DESSERTS

Pecan Praline Cream Puff

Squash Tart

TO SHARE

Almond and Cranberry Bostock Brioche

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