carte blanche menu
80
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
20/34/60 23 19 29/52 40 52 24
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 albacore tuna – brown butter, dill, caper cod cake – celeriac remoulade omelette aux fines herbes add 25g caviar +80 seared foie gras - hazelnut, passionfruit gastrique add 2oz jurançon +11 add 2oz quart de chaumes +16
18 13 16 16 14 28
plats principaux main courses eurobass en croûte – yuzu beurre blanc, zucchini salmon – chopped gribiche, horseradish cream crab back gratin - bomba rice, comté brando’s fried chicken – buttermilk, cayenne duck breast - charred endive, prune, jus grilled sweetbreads - king mushroom, sauce blanquette tenderloin steak au poivre 18 oz rib steak – sauce bordelaise add foie gras +25
42 32 45 18 32 28 42 80
accompagnements sides roasted beets - candied walnuts, blue cheese bibb salad – red wine vinaigrette charred zucchini – green goddess, pecorino romano potato pavé – crème fraîche, salmon roe pommes aligot – gruyère, chive
11 11 12 13 15