Appetizers

• SHRIMP ..... 450

  Shrimp with fennel and apple ribbons, beurre blanc, shrimp crumbs and chives

• OCTOPUS ..... 480

  Octopus tentacles served with mesclun greens, balsamic reduction, beets purée and chives oil

• TUNA TARTARE ..... 500

  Sashimi grade fresh tuna with cornichons, broccoli+capers and tartare sauce

• LEMURIA SALAD ..... 910

  Sweet melon with burrata cheese, prosciutto slices, parmesan, candied walnuts, baby arugula and pineapple dressing

• ESCARGOT TARTLETTE ..... 1,230

  Tender French snail in buttery tart shells with mesclun greens and red wine reduction

• SCALLOPS ..... 1,400

  Hokkaido scallops with cauliflower trilogy, beurre blanc, mushroom medley, chives oil

• FOIE GRAS ..... 2,160

  Pan seared foie gras escalope with caramelized apricot and apple, fig compote, brioche slice, mesclun greens and balsamic reduction