A La Carte Menu    

Salads

Salad of organic poached egg, rocket.

Truffle mayonnaise.        410

Mesclun salad, orange-tarragon dressing,

orange segments crumbled feta.          350

Cos lettuce, garlic anchovies cream,

crispy pancetta, shaved parmesan.       320

Salad of marinated foie-gras,

caramelized grapes, port vinaigrette.         380

Appetizers

Hokkaido scallop tartare, semi-dried tomatoes,

lime-wasabi sorbet, citrus coulis.           480

Pan roasted foie gras, lavender jelly,

pineapple granite, petit salad.         820

Unagi and foie gras millefeuille,

radish – nashi salad, whipped cream fraiche.      530

Herb crusted frog legs, spinach puree,

porcini cream emulsion.  390

Homemade tofu, sautéed Japanese mushrooms,

shitaki-foie gras sauce, shaved bonito.  350

Crispy foie gras, “Granny Smith” Galette,

orange-star anise reouction.   780

Duck confit, frisee salad roasted beets,

warm balsamic emulsion.           390

Soft shell crab, wasabi aioli,

hot-sour cucumber.            320

Tart tatin of seared Japanese scallops,

fricasse of leek, veloute of ‘fruits de mer’.        520

Soup

Mushroom-truffle soup, herbed croutons.         380

Roasted crab bisque with cognac

and smoked paprika.      360

Ember French onion soup gratinee.       340

Pasta

Fresh tortellini of swimmer crab,

gorgonzola cream, crispy leek.     420

Spaghettini with langoustine,

snipped basil and chilles.    520

Cappelini with boston lobster,

red wine-lobster sauce.   650

Ravioli of mushroom and foie gras,

pulled beef ribs, green peppercorn jus.    460

Fish

Chilean Seabass, mushroom-bacon ragout,

truffle-yuzu beurre  blanc.    720

Confit of  Scottish salmon, pommes anna,

jus gras.        670

‘aka’ miso glazed cod, crispy greens,

Japanese lemon broth.     650

Meat

Victorian field lamb rack, almond crust,

lavender-orange jus, baked baby eggplants.      790

Slow roasted duck breast, braised red  crabbage,

potato confit, duck jus.          640

Chargrilled angus ribeye, creamed corn,

classic red wine sauce. 980

Dessert

Apple tart tatin, vanilla bean ice cream.  350

Warm valhorna chocolate cake,

vanilla bean ice cream. 370

Coffee cream caramel, cream chantilly,

poached pear.   320