» Innovative Japanese-Franco cuisine
Entrée
Prawn ravioli with avocado, tomato couls |
... 18 |
Grilled tuna and cabbage, Asian style truffle dressing |
... 20 |
Foie gras and mushroom, lime and olive oil honey sauce |
... 18 |
Egg yolk marinated with truffle polenta, parmesan forum |
... 19 |
Scampi, Wraped with KATAIFI, carrot sauce |
... 22 |
Main
Lobster, Roasted lobsterwith braised fennel, sauce spicy bisque sauce |
... 52 |
Poison, Fish of the day |
... 29 |
Chicken, Roasted spachcook, chestnut and cheese craft with risotto, boudin noir |
... 28 |
Beef, Wagyu beef a la plancher, garden vegetables |
... 39 |
Pork, Braised pork berry, sauce juice |
... 27 |
Side Dishes
Kipfler potatoes, confit, sauteed with herbs |
... 9 |
Market vegetables |
... 9 |
Seasonal salad |
... 9 |
Dessert
Chestnut, Cream and italian melange 'Mont-blanc' style |
... 15 |
Chocolate, Chocolate fondant with milk ice cream |
... 17 |
Vanilla, Ice cream with cafe tuile |
... 9 |
Strawberry, Sorbet with fresh fruits |
... 9 |
Pineapple, Marinated with lime and maraschino |
... 13 |
Dessert of Yomo |
... 12 |
Fromage |
... 16 |
| Lunch Menu |