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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

petit plateau grand plateau la grande banane

145 200 280

classic caviar service 50g / 125g

m/p

from the kitchen bouillabaisse en vol-au-vent tartare - sauce mousseline, crispy potato salmon rillette - crème fraîche, za’atar albacore tuna – brown butter, dill, caper liver and onions – cipollini, hen-of-the-woods duck pistachio terrine – bacon, grape must mustard Brando’s fried frog legs omelette aux fines herbes add 30g caviar foie gras mi-cuit - brioche, candied apple add 2oz Jurançon add 2oz Sauternes

13 16 13 16 15 12 15 14 +80 23 +11 +22

plats principaux main courses

steelhead trout – aji amarillo, caviar eurobass-en-croûte – yuzu beurre blanc, zucchini crab back gratin – bomba rice, Comté poulet farci and smoked sweetbreads duck breast – charred endive, jus veal tenderloin au poivre 18 oz rib steak – sauce Bordelaise

32 39 40 28 29 33 80

accompagnements sides

bibb salad charred broccolini pommes Aligot

10 11 13

fromage

11

(45g)

Abbaye (FR) – sheep’s milk, unpasteurized Etorki Pur Brebis (FR) – sheep’s milk, semi-soft Tomme Haute de Richelieu (QC) – goat’s milk, semi-soft Riopelle (QC) – cow’s milk, triple-cream Black Sheep (QC) – cow & sheep’s milk, hard Blue Elizabeth (QC) – sheep’s milk, bleu, unpasteurized assiette de fromage – selection of 3 (90 g)

22

La Banane Food fri nov 10  
La Banane Food fri nov 10  
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