Soft bowl egg with chervil, pear, fresh spinach and pesto seed squash
Red kurisquash with nasturtium, stuffed wild mushroom and chickpeas with quince confit
Corn and blond chocolate ganache, dark chocolate mousse vanilla ice cream and caramel sauce
SEASONAL MENU
€75.00
One starter, one main course and one dessert
€75.00
or à la carte
STARTERS
€25
Soft boiled, egg with chervil, pear, fresh spinach and pesto seed squash
€25
€26
Poached oysters withverbena,pear and celery
€26
€28
Smoked squab fillet, geranium, beetroot and Brussels sprouts
€28
MAIN COURSES
and chickpeas with quince confit €35
Red kurisquash with nasturtium, stuffed wild mushroom
and chickpeas with quince confit €35
€37
John Dory with dill, steamed kale, potato and caviar
€37
€40
Young stagwith tarragon, cocoa, sunchoke mash and wildmushroom
€40
CHEESE TROLLEY Extra €19.00
By our cheesemasters
Inès Haelewyn Forquin-Deux'main farm, Nicolas Mauger from the BajocasseFarm, Xavier Godmet& Cécile Bligny/ Cédric Le Masle& Lucie Le Proultfrom the Cheese Box Farm
DESSERTS
€22
Apple baba cake, calvados ice cream, and ginger sorbet
€22
vanilla and ginger cream, quince sorbet €23
Poached quince, citrus biscuit
vanilla and ginger cream, quince sorbet €23
vanilla ice cream and caramel sauce €21
Corn and blond chocolate ganache, dark chocolate mousse
vanilla ice cream and caramel sauce €21
SPECIALS À LA CARTE
Caviar «Kristal» Maison Kaviari - 15g 60€
for the aperitif
Caviar «Kristal» Maison Kaviari - 15g 60€
Scallops tartare with sorrel, caviar and green apple €35 or +€8 with the seasonal menu
starter
Scallops tartare with sorrel, caviar and green apple €35 or +€8 with the seasonal menu
Scallops prepared three ways with nasturtium parsnip and saffron lobster broth €40
main course
Scallops prepared three ways with nasturtium parsnip and saffron lobster broth €40
€100per person
A CELEBRATION OF NORMANDY SCALLOPS MENU
If six guests or more are sitting at the same table, this menu will be served to the entire table
1st starter
Scallops tartare with sorrel, caviar and green apple
2nd starter
Stuffed cabbage with scallops, parsley foie gras and green peppercorn
Interlude
Stewed scallop mantles, pumpkin royale, pine cone foam
Main Course
Scallops prepared three ways with nasturtium, parsnip and saffron lobster broth
Pre-dessert
Apple, fennel, tarragon
Dessert
Poached quince, citrus biscuit vanilla and ginger cream, quince sorbet
