Card & Menus

Seasonal Menu

• Vegetarian Dish

  (Main Course) 34.-

  Creamy Risotto Arancini, White Truffle, Dried Fruit and Vegetables

• Duck Liver Crème Brûlée, Fried Seasonal Mushrooms, Crispy Cereals Bread

  (Starter) 28.-
• Roasted Scallops of Normandy, Leeks and Watercress Sauce

  (Main Course) 48.-
• Stuffed Rolls of Sole with Shellfish, Light Fennel Sauce and Vegetables

  (Main Course) 49.-
• Surf and Turf of Poultry and Blue Lobster, Parsnip and Wild Mushrooms, Light Gravy

  (Main Course) 54.-
• Dombes Pigeon with Cabbage, Baby Turnips and Polenta Cubes, Cranberry and Pear Jam

  (Main Course) 52.-

Our Salmons

• Norwegian Smoked Salmon

  (Starter) 20.-
• 32.-
• Scottish Smoked Salmon

  (Starter) 22.-
• 36.-
• Organic Smoked Salmon

  (Starter) 26.-
• 42.-
• Wild Smoked Salmon

  (starter) 32.-
• 53.-
• Assortment of Smoked Salmon

  (Maincourse) 44.-

Salmon Dishes

• Gravelax Marinated Salmom, Dill Sauce

  (Starter) 21.-
• 33.-
• Tartar of Salmon with Olive Oil and Herbs

  (Starter) 20.-
• 32.-
• King Fillet of Smoked Salmon and Salmon Roes, Mashed Potatoes

  (Starter) 26.-
• 44.-
• Fresh Tagliatelle with Smoked Salmon, Cream and Herbs

  (Starter) 26.-
• 39.-
• Smoked Salmon Ceviche

  (Main Course) 24.-
• Pan Fried Blinis in Butter, Slices of Smoked Salmon

  (Main Course) 34.-
• Pan Fried Tartar of Fresh and Smoked Salmon

  (Main Course) 36.-

Menu

Duck Liver Crème Brûlée, Fried Seasonal Mushrooms
Crispy Cereals Bread

or

Assortment of Sea Dishes

Roasted Scallops of Normandy, Leeks and Watercress Sauce

or

Dombes Pigeon with Cabbage, Baby Turnips and Polenta Cubes
Cranberry and Pear Jam

Choice of dessert

Our Traditional Dishes

• Assortment of Sea Dishes

  (Starter) 28.-
• 42.-
• Mixed Salade with King Crab and Avocados (100 grs of Crab)

  (Main Course) 56.-
  extra crab : 26.- chf the 50 grs
• Fresh Tagliatelle with King Crab and Basil

  (Main Course) 72.-
• Fresh tagliatelle with sardinian bottarga and fresh tomatoes

  (Starter) 26.-
• 39.-
• Fresh Tagliatelle with Sea Urchins, Tomatoes and Herbs

  (Main Course) 48.-
• Grilled Red King Crab

  (Main Course) 82.-
• Iberico de Jabugo 5 Jotas Ham, Sanchez Romero

  (5o grs) 31.- , (100 grs) 61.-
• Octopus Salad with Dried Olives and Dried Tomatoes

  29.-

Caviar Dishes

• Boiled Egg and Caviar (10 gr)

  28.-
• Olive Oil Mashed Potatoes and Caviar (30 gr)

  89.-
• Scottish Smoked Salmon Roll and Tartare of Salmon with Ossetra Caviar (15 gr)

  69.-
• Assorment of Three Caviar Blinis and Sour Cream (3x10 gr)

  85.-
• Assorment of Five Caviar Blinis and Sour Cream (5x10 gr)

  140.-

Caviar Suggestions

• Chinese Siberian Sturgeon

  (The 10 grs) 24.-
• Swiss Siberian Sturgeon

  (The 10 grs) 34.-
• Swiss Ossetra Sturgeon

  (The 10 grs) 38.-
• Bulgarian Black Ossetra

  (Les 10 grs) 42.-
• Uruguayan Goldengrey Ossetra

  (Les 10 grs) 42.-
• Bulgarian Grey Beluga

  (Les 10 grs) 101.-

Cheese & Desserts

• Affinated Cheese

  16.-
• Shortbread Biscuit with Caramelised Apple, Manzana Cream, Cider Caramel

  15.-
• Chocolate Tart and Nuts, Citrus and Cointreau Marmalade

  16.-
• Chestnuts Mousse Dome, Vanilla and Pears Light Cream

  16.-
• Griottines of Fougerolles and Vanilla Ice Cream

  16.-
• Assortment of Ice Cream and Sorbets, 3 Flavours of your Choice

  16.-