To Start

Bouillabaisse with macaroni & Marseille rouille -23- Duck foie gras caramelized beignet with Port -29-
topped with puff pastry Wine reduction

Burrata di bufala, grapes, cherry tomatoes, -24- SalaNova lettuce, shaved Reggiano -23-
with sherry and pomegranate molasses Parmesan, Riviera dressing
dressing
Marinated Scottish salmon, herring-style with -29-
Duck foie gras over black truffle celery root -27- warm potato
remoulade served with charred brioche

Grilled octopus, baby potatoes harissa aioli, -25-

Niçoises olives and smoked paprika

Main Course

Amish poulet rôti, frites, mesclun, roasted jus -37- Atlantic cod, with potato, leek and black -39-
truffle
Chateaubriand with Anna potato, baby -58-
vegetables and Foyot black pepper sauce Saint-Pierre fillet with citrus broth, baby -44-
vegetables
Roasted veal sweetbreads, with tea infused -35-
caramelized endive and pearl onions Seared branzino with duck foie gras, artichoke -48-
barigoule with poultry jus
Beef Matelote with wine, Taggiasche olives, -38-
tender pork belly, Pecorino fregola pasta Porcini and black truffle risotto -41-

Sides -10-
Frites, Pomme purée E.V.O.O, Basil pomme purée, baby steamed vegetables, mesclun salad

To End

“Grand-Cru chocolate” Millefeuille, -14- Large raspberry macaron with vanilla -18-
pistachio cream mascarpone cream and raspberry coulis

Lemon & white Chocolate Panna Cotta Soufflé “Air du Temps’’ -17-
with lavender honey ice cream and -14-
drizzled E.V.O.O Moka-Feuille, chocolate with roasted coffee -14-
bean ribbons
Roquefort terrine with walnuts and -14-
apricots, served with charred country Baba au rhum flambé, Diplomat cream -19-
bread

By Chef Gilles Epié

In collaboration with Stéphane Grattier, artisan-baker of Boulangerie Christophe.

Please alert your server of any dietary restrictions.

Consuming raw or undercooked food may increase risk of foodborne illness.