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First courses

  • Marinated scallops, daikon, apple water and wasabi mousse$ 20
  • Mackerel confit burned with maple syrup, green onion and nori$ 19
  • Pan seared sweet bread, pop corn with curry, hazelnuts and rosehip caramel$ 20
  • Roasted half quail, cretons, blackcurrant in smoked fat and beer sauce$ 20
  • Caramelized foie gras terrine, beet vinegar purée, roasted walnuts and brioche$ 23



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Main courses

  • Suckling pig leg cooked sous vide, apple purée, confit garlic and pak choi$ 41
  • Farm raised chicken breast, cucumber, beet, curry button mushrooms and Sherry sauce$ 40
  • Atlantic halibut, sautéed rapini, root chips and herb purée with ginger$ 42
  • Bœuf bourguignon cooked 12 hour, chervil roots, shallot and shiitake mushrooms$ 40
  • Cavatelli with foie gras shavings, white truffle oil$ 40



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Desserts

  • Maple yogurt mousse, sponge toffee, blackcurrant, strawberry crisp and sorbet$ 13
    Jurançon 2006, Uroulat, C.Hours$ 14
  • Chocolate puffed pastry, Tanariva ganache, Manjari crémeux and candied orange$ 14
    Banyuls 2006, Léon Parcé, Domaine de la Rectorie$ 14
  • Caramelized pineapple cake, rhum, coconut sugar et vanilla ice cream$ 13
    Brut, Cava Nature, Parès Baltà, Mousseux$ 12
  • Raspberry soufflé 20 minute wait$ 13
    Vin de table du Duras 2004, MRPF, Domaine Mouthes Le Bihan$ 13
  • Mascarpone cream tiramisu style, iced espresso, mountain ash frozen yogurt and syrup$ 13
    Québec 2005, Cidre de Glace, L’Original, Clos Sargnet$ 22


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Download our à la carte menu in PDF format