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OUR SPECIALS |
LVL |
|
Oysters France(market selection) |
|
|
Mottra Latvian osetra or sterlet caviar with traditional accompaniments (56 g) |
75,00 |
|
(28 g) |
40,00 |
|
STARTERS |
LVL |
|
Endive salad with Bleu de Gex cheese and Piedmont hazelnut * |
7,20 |
|
Smoked eel croquettes with horseradish cream |
8,20 |
|
Cream of asparagus soup with poached quail eggs* |
8,25 |
|
Yellowfin tuna tartare with traditional accompaniments in an ice bowl |
8,70 |
|
Asparagus with soft-boiled duck egg and béarnaise sauce* |
11,80 |
|
Divers catch scallop tartare with Amedei chocolate foam and prawn oil |
12,20 |
|
Foie gras ravioli |
12,40 |
|
Potato crepe with Scottish salmon osetra caviar and lemon beurre blanc |
16,00 |
|
Wagyu and avocado carpaccio with yuzu soy dressing |
16,00 |
|
FROM THE SEA |
LVL |
|
Grilled fillet of Baltic Sea turbot amandine with asparagus |
16,20 |
|
Yellowfin tuna steak with soft-shell crab tempura and dashi wasabi sauce |
18,20 |
|
Coquilles St. Jacques—deep-sea scallops with morels |
19,00 |
|
Saltwater gambas flambéed with Pernod |
25,00 |
|
Acquerello risotto with asparagus |
15,40 |
|
FROM THE FIELDS |
LVL |
|
Pyrenees suckling lamb with provençal vegetables (France) |
19,50 |
|
Confit of suckling pig with a heather-honey and red-wine glaze (“Papardes” farm, Latvia) |
19,90 |
|
Poulet au Pot—Bresse chicken in its broth with truffle velouté and morels (Bress, France) Carved at the table for 2 persons |
21,00 |
|
Braised veal sweetbreads financière Ricotta and sage ravioli, Périgord truffles and cockscombs |
26,10 |
|
Whole pigeon baked in a salt pastry crust with pommes galette and foie gras (France) Carved at the table |
32,00 |
|
DRY-AGED STEAKS Our prime cuts of steak are cooked over coal Gotland, Australia, Ireland |
|
|
ADD TO THE CUTS |
LVL |
|
Fried organic hen egg |
1,50 |
|
Tempura onion rings |
2,50 |
|
Marrow bone |
6,00 |
|
Seared foie gras |
7,00 |
|
SIDE DISHES |
LVL |
|
Creamed spinach |
3,50 |
|
Vincents chips fried in goose fat |
3,50 |
|
Creamed potatoes |
3,50 |
|
Chips with white truffle butter |
4,50 |
|
Steamed asparagus |
4,50 |
|
Edam beans |
4,50 |
|
* - vegetarian |
|
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A discretionary service charge of 10% will be added to groups of 8 or over |
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