Warm
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BONE MARROW
Bone marrow with pickled vegetables; cucumber ribbons, beetroot, red onions and baguette
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ESCARGOT
Tender French snail with parsley and tarragon butter served with baguette
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SHRIMP
Shrimp with fennel and apple ribbons, beurre blanc, shrimp crumbs and chives
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ROCKEFELLER FINE DE CLAIRE OYSTERS
2 pieces
4 pieces
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FOIE GRAS
Foie gras escalope with apple and pear chutney, apple crisp, apple caramel, hazelnut, mesclun with lemon vinaigrette
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SCALLOPS
Hokkaido scallops with cauliflower trilogy, beurre blanc, mushroom medley, chives oil
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BAKED CAMEMBERT AOP
Camembert with dried cranberries, walnut and honey, berry compote, sliced baguette
Cold
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FRESH FINE DE CLAIRE OYSTERS
2 pieces
4 pieces
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LEMURIA SALAD
Sweet melon with burrata cheese, prosciutto crisp and slices, parmesan, candied walnuts, baby arugula and pineapple dressing
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TUNA TARTARE
Sashimi grade fresh tuna with cornichons, capers and, lemon zest, tartare sauce
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CHARCUTERIE BOARD
Assorted cheese and cold cuts served with roasted nuts, grapes, honey and dried fruits