STARTERS
-
Mezzé :
Eggplant caviar, tarama, toum, corn pita bread
17€ -
Greek beef tartare :
Tomatoes, olives, capers, cucumber, kasseri, arugula, and basil
26€ -
San Marzano tomato and grey shrimp millefeuille :
Yuzu mayonnaise
19€ -
Octopus tentacle :
Smoked potato espuma with sobrasada and limezest
23€ -
Roasted tomato :
Burrata mozzarella and basil
18€ -
Gravlax salmon and buckwheat blinis :
Avocado, quail eggs, fromage blanc and onion pickles
21€ -
Prawn carpaccio :
Passion fruit, green apple, olive oil, and lime zest
16€ -
Watermelon, melon, and manouri mosaic :
Honey and thyme
15€
PASTAS
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Pomodoro risotto :
Perfect egg, basil, and lamb prosciutto
24€ -
Kritharoto :
Greek pasta with clams, prawns, scallops, bisque and fennel
26€ -
Vegetarian moussaka :
Feta béchamel
18€
FISHES
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Poached monkfish in olive oil :
Bouquet garni, saffron risotto, tricolor chard, fennel emulsion
27€ -
Sole meunière :
Pink garlic apple cork and caramelized vegetables
28€ -
Seabream fillet :
Citrus mashed potatoes, green asparagus, edamame and tarragon sauce
26€ -
Salmon fillet :
Lemongrass sticks, vegetable wok, honey lemon vinaigrette and sesame
25€ -
Grilles sardine bruschetta :
Virgin sauce and violet artichokes
21€
MEATS
-
Angus beef tenderloin :
Matchstick potatoes, grilled vegetables, and violet mustard jus
28€ -
Grilles Galician beef ribeye :
Young shoot salad and Chef's fries
Sauce: bearnaise, pepper or roquefort (+5€)
39€ -
Duck breast :
Cherries, shiitake mushrooms, soybean sprouts, and miso sauce
26€ -
Pan-fried lamb fillet with hazelnut oil :
Potato cigarillos, ratatouille tian, and balsamic jus
28€
DESSERTS
- Tiramisu as I like it! 12€
-
Palette of transalpine cheeses :
Selection from our cheesemaker « A la petite vâche », dried fruit
16€ -
Pavlova with red fruits :
Raspberry sorbet
12€ -
Napoléon mandarin crème brulée :
Pistachio ice cream
14€ -
Greek yogurt ice cream :
Cretain nuts and honey
8€ -
Bigarreau cherry tartlet :
Cherry ice cream
12€