hot and cold appetisers

Tomato Gazpacho with croûtons and ricotta cheese
King Crab with mozzarella and avocado salad
Maine Lobster in sherry vinegar mayonnaise over iceberg lettuce
Traditional Veal Tonnato with hearts of romaine
Day Boat Scallops in Their Shell with a seaweed butter
Foie Gras Ravioli in a warm chicken and oriental-herbs broth
Spaghetti with lobster, scallops, crab and calamari
Osetra Caviar over a crisp poached egg and smoked salmon

fish and meat entrées

John Dory Fillet "a la plancha" in a barigoule jus, served with artichokes
Pan-sautéed Amadai in a yuzu citrus broth with lily bulbs
Pan-seared Red Mullet with a "bouillabaisse"
Roast Japanese Hanger Steak with sautéed shallots and shishito peppers
Breast of Squab Stuffed with foie gras, wrapped in green cabbage barded with bacon
Free-range Caramelized Quail stuffed with foie gras, served with potato purée and summer truffle
Veal's Head with ravigote sauce
Steak Tartare with hand-cut french fries

cheeses

Selection of Fine Imported French Cheeses
Tourmalet Sheep Cheese with a black cherry jam

small tasting portions

Slow-roasted Vegetables layered with buffalo mozzarella
Avocado Slices with seasoned crab meat and almond oil
Eggplant Cannelloni with tuna confit
Fresh Langoustine Carpaccio with poppy seeds
Tart of Fennel and Smoked Salmon topped with herring caviar
Osetra Caviar over capellini, dressed with fresh tomatoes
Maine Lobster served on white asparagus cream and truffle dressing
Caramelised Eel layered with smoked foie gras
Traditional Veal Tonnato with hearts of romaine
Day Boat Scallop in its shell with seaweed butter
Crispy Frog Legs with garlic purée and parsley coulis
Seared Foie Gras with gratinated grapefruit
Crispy Langoustine Papillote with basil pesto
Sea Urchin in warm fennel broth
Sautéed Squid with violet artichokes and chorizo in tomato water
Pan-sautéed Amadai in a yuzu citrus broth with lily bulbs
John Dory Fillet "a la plancha" in a barigoule jus with artichokes
Pan-seared Red Mullet with a "bouillabaisse"
Free-range Caramelised Quail stuffed with foie gras, served with potato purée and summer truffle
Sweetbreads with sprig of fresh laurel and stuffed romaine lettuce
Beef and Foie Gras Burgers with lightly caramelised bell peppers