MINI BOUCHÉES
BAR BITES
ENTRÉES
STARTERS
dre ssings
Fre sh Asian salad, panko -c rust e d shrimp, and ho ne y must ard
Warm
Duc
Prune tart ifle t t e , Reblo c ho n fe rmie r de Savoie
A LA BRASA
ON THE GRILL
The New York (ribeye) black Angus
Wagyu MB9 Picanha
Milanese veal chop, spaghetti pomodoro, arugula, and parmesan shavings
XXL Black Angus Rib Steak U.S. (500g)
Braised short ribs with bacon and vegetables
Lamb chops marinated in herbs and grilled vegetable s
Tournedos Rossini (Charolais), potato mille-feuille with black truffle, Madeira sauce
Carnaroli risotto, prawns and scallops in ginger butter and saffron pistil emulsion
Grilled sea bream, cauliflower mousseline with ginger, glazed
fennel, meat jus
S tuffed roasted sq uid, ve g e t able c apo nat a w it h parme san and c ardamo m b ro t h
Th e must -h av e of the court (Château Briand), t ender pommes fo ndant e s, g re e n asparag us, and it s juic e
Th e Mixed Grill: 1 Be e f Ske w e r (50g , t e nde rlo in), 1 Ch ic ke n Ske w e r (40g ), 1 Nile Pe rc h Skew e r (45g ), and 1 Lamb Ch o p Skew e r (40g ), se rv e d w it h y o ur c h o ic e o f 2 side dish e s, pre se nt e d on a t ab le t o p g rill
A PARTAGER TO SHARE
U.S. Prime Ribs 1.2kg
Prime Dry Aged Porterhouse Beef 1.2kg
Braised beef roast in a casserole dish (Charolais r ibeye)
Lamb shoulder (Irish) slow-cooked in the oven at low temperature
Sea bass in salt crust
ACCOMPAGNEMENTS EN SUPPLÉMENTS – 6$ SIDES
Dauphinoise gratin
French fries
Potato mousseline
Spaghetti Aglio e Olio
Grilled or sauté vegetables
Mac and cheese
SAUCES – 4$ SAUCES
Bearnaise
Green pepper
Madeira
Blue cheese
Chimichurri
Vianderie sauce
SUSHI
Califo rnia salmo n
Califo rnia b lue fin t una
Mango ro lls
Ebi tempura
Spic y t una
Salmo n maki
Cuc umb e r maki
Shrimp tempura maki
Salmon
Ikura
Ebi
Beef Wagyu MB9
ESPRIT CONGOLAIS
CONGOLESE SPIRIT
Ntaba 500g goat meat, plantain, chickwangue
Pork Liboke, chickwangue or plantain or rice (your choice)
Musaka chicken, chickwangue or plantain or rice (your choice)
Mpoka Liboke, chickwangue or plantain or rice (your choice)
Cassava leaves (Pondu)
DESSERTS
Dark chocolate, vanilla ginger cream, and orange sorb et
Coconut-mango panna cotta
Our grandmothers' crème brûlée
Vanilla profiterole with chocolate sauce
Chocolate hazelnut crisp
Caramelized pineapple carpaccio with a scoop of coconut ice cream