A refined French menu rooted in classic technique and shaped by the finest ingredients of the season

CAESAR SALAD
romaine lettuce, anchovy dressing, malt bread tuile
add roasted chicken | 8

PÂTÉ EN CROÛTE BASQUE
pork & chicken terrine in pastry crust, bell pepper, sundried tomatoes, grape mustard, tender greens

SUNCHOKE VELOUTÉ
shitake mushroom and hazelnut condiments, sunchoke tuile

PROVENCAL SAUSAGE
chicken and pork sausage with kalamata olives and Provencal herbs, mashed potatoes, green peppercorn sauce

MEDITERRANEAN DAURADE
fregola sarda, fennel, beurre blanc

SAFFRON RISOTTO
tomato vierge, black pepper stracciatella
add seafood fricassée | 18

ÎLE FLOTTANTE

raspberry compote, vanilla crème anglaise

CHOCOLATE TART

dark chocolate, pink peppercorn whipped ganache, sunflower praline