entrées from the raw bar oysters 6/12/24 – mignonette, hot sauce, lemon marinated mussels – espelette pepper vinaigrette shrimp cocktail – cocktail sauce, lemon dungeness crab – cocktail sauce, lemon chilled lobster – hot monté, cocktail sauce king crab – crème fraîche, cocktail sauce raw marinated scallops – garlic buttermilk
18/34/60 15/26 18 28/48 22/40 28/52 23
mini plateau petit plateau grand plateau la grande banane
105 145 200 300
classic caviar service - 50g
190
from the kitchen tartare de bœuf- sauce mousseline, crispy potato pâté de campagne – double smoked bacon, grape mustard liver and onions – cipollini, hen-of-the-woods albacore tuna – brown butter, dill, caper grilled asparagus - sauce gribiche, parsley omelette aux fines herbes seared foie gras - hazelnut, passionfruit gastrique add 2oz Jurançon +11 add 2oz Sauternes +22
18 13 15 16 17 14 28
plats principaux main courses
eurobass en croûte – yuzu beurre blanc, zucchini black cod – young leek, sauce anchois lobster ravioli – spring peas, ricotta crab back gratin - bomba rice, Comté Brando’s fried chicken - buttermilk, cayenne duck breast - charred endive, prune, jus grilled sweetbreads - King mushroom, sauce blanquette 18 oz rib steak – sauce Bordelaise steak au poivre
39 36 28 45 18 29 28 80 30
accompagnements sides
beets - candied walnuts, blue cheese confit mushrooms bibb salad charred broccolini amandine pommes Aligot
10 10 10 13 14