Carta y menús

Truffled Taragna polenta, chicken ilium meat, crumbled parmesan and egg yolk

Steamed truffled scallops with a light cream of smoked buckwheat, blackened artichoke and sharp cabbage

Roasted saddle of lamb with berries, caramelised chicory with citrus, "crispy" sweet potatoe gnocchi, Douglas fir vinegar

Cheese

Garden vegetable mix with picked seasonal vegetables

Favorite seasonal dish

An unusual and unique dish cooked with seasonal ingredients
Price will vary

Strawberries and arbutus berry cristalline iced with grapefruit, poppy biscuit

Ginger infused chocolate, chocolate and lime sorbet under a golden veil

Seasonal ice creams and sorbets

Dessert of the day

Appetizer

Amuse bouche

Scallops marinated with lemon caviar and olive oil mousse

Cucumber and mint jelly, guacamole and tortillas

Truffled Taragna polenta, chicken ilium meat, crumbled parmesan and egg yolk

Roasted saddle of lamb with berries, caramelised chicory with citrus, "crispy" sweet potatoe gnocchi, Douglas fir vinegar

Strawberries and arbutus berry cristalline iced with grapefruit, poppy biscuit

Crispy king prawns and basil

Seasonal vegetables sauted in olive oil and basil

Cod ceviche with citrus and coriander sorbet

Finely sliced Culatello charcuterie

Flash fried spiced cuttlefish with New Zealand spinach

Chanterelles mushrooms cooked in a Provencale or Bordelaise style

Golden Brown quail in butter and Nepalese pepper, biting baby beetroot with a foie gras jus

Ice creams and sorbets

Starter / Main course or Main course / Dessert

Starter / Main course / Dessert

Cod ceviche, coriander sorbet and citrus fruits

Salmon marinated with berries, ginger and lime, then pearled with olive oil, Flash fried Pak Choi cabbage with spiced potato purée

Or
Golden Brown quail in butter and Nepalese pepper, biting baby beetroot with a foie gras jus

Strawberries and arbutus berry cristalline iced with grapefruit, poppy biscuit

Or
The Classic

Tour the horizon in seven steps

Served with wine

Scallops marinated with lemon caviar and olive oil mousse, cucumber and mint jelly, guacamole and tortillas

Sweet caramelized onion confit, cream of Charlotte potato, white Alba truffle, parmesan and a yellow coulant

Pear crystalline with licorice, blackcurrant mousse and sorbet

Appetizer

Roasted young hen with black garlic under the skin, celtuce and roasted ferns, whipping cream with strong herbs