APPET IZE RS ENTRES

TASTING MENU

Dorset CRAB, avocado and caviar

Tourteau du Dorset, avocat et caviar

Dorset CRAB, avocado and caviar

Tourteau du Dorset, avocat et caviar

Scottish LANGOUSTINES, broccoletti, green almonds

Belles langoustines dEcosse
brocoletti, amandes fraches

Preserved DUCK FOIE GRAS, white and black grapes

Foie gras de canard confit, raisins blancs et noirs
SUPPLEMENT 10

Raw and cooked VEGETABLES, wild mushrooms

Lgumes cuits et crus, champignons sauvages

Saut gourmand of LOBSTER and truffled chicken quenelles

Homard et quenelles de volaille truffes en saut gourmand
Hand-dived SEA SCALLOP, pumpkin and hazelnut
Noix de Saint-Jacques de plonge, potiron et noisette

Preserved DUCK FOIE GRAS, white and black grapes

Foie gras de canard confit, raisins blancs et noirs

Saddle of VENISON Grand Veneur, celeriac

Selle de chevreuil Grand Veneur, cleri

COOKPOT of seasonal vegetables and fruits

Assortment of four FRENCH CHEESES

Slection de quatre fromages de France

Cookpot de lgumes et fruits de saison

Saut gourmand of LOBSTER

chicken quenelles and homemade pasta
Homard, quenelles de volaille
ptes mi-sches en dlicat saut gourmand

EXOTIC FRUIT contemporary vacherin

Vacherin contemporain aux fruits exotiques
SUPPLEMENT 10

135

A LA CARTE
FIS H P OISSONS
APPETIZER - FISH OR MEAT - DESSERT
APPETIZER - FISH - MEAT - DESSERT

Line-caught SEA BASS and roasted cep mushrooms

Bar de ligne et cpes bouchons rtis
Tronon of TURBOT, Jerusalem artichoke, matelote sauce
Tronon de turbot, topinambours, sauce matelote
SUPPLEMENT 10
Simmered HALIBUT
winkles, cockles and razor clams marinire
Halibut au bouillon, coquillages la marinire

95
115

CHEESE FROMAGES
Assortment of four FRENCH CHEESES
country bread and condiments
Slection de quatre fromages de France

15

Colston Bassett STILTON

Including our favorite sweet pairing, 2008 Arbois, vin de paille, J. Puffeney
36

Avec notre suggestion, 2008 Arbois, vin de paille, J. Puffeney

Hand-dived SEA SCALLOPS, pumpkin and hazelnut

Noix de Saint-Jacques de plonge, potiron et noisette

DESSERTS
APPLE and QUINCE composition

MEAT V IAN D ES

Composition pomme et coing

CHOCOLATE from our Manufacture in Paris and pine nuts

Rib and saddle of VENISON Grand Veneur, celeriac

Cte et selle de chevreuil Grand Veneur, cleri

Chocolat de notre Manufacture Paris et pignons de pin

EXOTIC FRUIT contemporary vacherin

DUCK from Burgaud house, girolles and sauted spinach

Vacherin contemporain aux fruits exotiques

Canard de la maison Burgaud, girolles et pinards

Farmhouse VEAL loin, macaroni au gratin with Comt cru 2013

Grenadin de veau fermier, macaroni gratins au Comt cru 2013

BABA like in Monte-Carlo

Baba comme Monte-Carlo
PEAR/CHESTNUT delight

Fillet of BEEF Rossini

crunchy cos lettuce, Prigueux jus
Tournedos de buf Rossini
beau quartier de romaine, jus Prigueux

Carr gourmand poire/marron

PINK GRAPEFRUIT souffl
SUPPLEMENT 10

Our menu contains allergens. If you suffer from a food allergy or intolerance
please let a member of the restaurant team know upon placing your order.

Souffl au pamplemousse rose

20 MIN PREPARATION

A discretionary 12.5% service charge will be added to your bill. All prices include VAT.