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

TOULOUSE SAUSAGE
pork & shallot sausage, 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