Soupe du Jour
| 12.00 |
Foie Gras de Canard et sa Compote de Poires
Duck foie gras served with pear compote and toasted brioche | 32.00 |
Gravlax de Saumon Tiede et son Gratin Truffé
Warm sugar cured salmon served on creamy potato and truffle gratin | 21.00 |
Ballotine de Caille au Foie Gras
Warm baked quail farced with foie gras and served with pear cream sauce and wilted spinach | 28.00 |
Fritures de Seiches et Fleur de Courgette
Lightly dusted cuttlefish with battered zucchini flower filled with crab meat, red pepper salsa and lime hollandaise | 24.00 |
Omelette Savoyarde
Baby omelette with smoked ham and morbier cheese topped with Kirsch and chive sauce | 19.00 |
Cervelles Panées
Deep fried crumbed lambs’ brains with harissa hollandaise and tomato avocado salsa | 18.00 |
Escargots en Cocotte
Snails baked in little pots with garlic butter, tomato, spinach and topped with puff pastry lids | 18.00 |
Coquilles St Jacques au Coriandre
Seared grilled sea scallops with coriander tomato butter | 22.00 |
Soufflé aux Crabe et Gruyère
Double baked soufflé with sand crab meat and gruyère cheese | 21.00 |
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