Appetizers
Begin your culinary journey with our exquisite starters
Silky duck foie gras with Sauternes gelée, served with warm brioche toast and fig compote
Half dozen fresh Atlantic oysters with champagne shallot mignonette
Yellowfin tuna with avocado mousse, toasted sesame, and yuzu citrus dressing
Velvety lobster bisque finished with cognac cream and chive oil
Main Courses
Our signature dishes crafted with the finest ingredients
Prime beef tenderloin wrapped in truffle duxelles and golden puff pastry, served with silky potato purée
Whole Dover sole pan-fried in brown butter with capers and fresh lemon
Perfectly seared duck breast with cherry gastrique and roasted seasonal root vegetables
New Zealand lamb rack with Provençal herb crust and fresh minted pea purée
Creamy squid ink risotto topped with pan-seared diver scallops and micro herbs
Desserts
Sweet finales to complete your experience
Light and airy orange liqueur soufflé served with vanilla crème anglaise (20 min preparation)
Warm Valrhona chocolate fondant with molten center and fresh raspberry coulis
Classic caramelized apple tart served warm with house-made Calvados ice cream