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STARTERS

 EUR

A choice of iced OYSTERS FROM IRELAND, FRANCE

 

Served with organic lemon, yuzu, sauce Mignonette

 

Carrot tartare  V

 

quail egg, Melderis goat-cheese, cashews

21.00

Jerusalem  artichoke  salad   V

 

Jerusalem artichoke, truffle, Piedmont hazelnuts, watercress

21.00

Home cold-smoked Faroe Islands salmon

 

salmon caviar, smoked salmon croquette, salmon mousse, horseradish  crème fraîche

25.00

Grilled  Faroe  islands  langoustine

 

fondant potato, «Mottra» black caviar, creamy Pernod bisque

28.00

Foie gras tortellini

 

truffle juice, twenty five year aged traditional balsamic vinegar, morel mushrooms stuffed with foie gras, duck consommé

28.00

Japanese Wagyu  beef  tartare  

 

Sanfilippo anchovy toast, fresh wasabi, shimeji mushrooms

38.00

MAIN COURSES

EUR

Faroe  islands  salmon

 

spinach, enoki mushrooms, shiitake dashi

33.00

Hand-dived  sea  scallops  

 

cauliflower purée, yuzu sesame seeds, deep-sea scallops

34.00

Dover sole  

 

celery, onion marmalade,  brown shrimp butter sauce

39.00

Secreto  of  black  ibérico  pork

 

Jerusalem artichoke, Harissa purée, celery, citrus fruit and Cognac sauce

29.00

Saddle  of  roe  deer

 

chervil root pure, vegetable crisps, red wine sauce with prunes

34.00

Veal  sweetbreads

 

parsnip purée, morel mushrooms, trumpet mushroom and Madeira sauce

35.00

Vincent’s Canard A La Presse (for 2 -4 persons)

 

prepared at the table

160.00

Home  made  pasta  with  truffle   V  

  

spaghettini, Alba black winter truffle

28.00 

Home  made  pasta  with  snow  crab

 

spaghettini, snow crab  

32.00

DRY-AGED STEAKS

 

Simgus—Gotland      rib eye 100 g

29.00

 

 

Wagyu — Japan         striploin 100 g

63.00

                                    fillet  100 g

110.00

SIDE DISHES

 EUR 

Chips

6.00

Green salad

6.00

Chips with white truffle butter

8.00

Flowersprouts

8.00 

 

V  vegetarian

A discretionary service charge of 12,5% will be added to groups of 5 or over and for the tasting menu

 

 

 

 

 

 

 


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