A La Carte Menu
First Course
Japanese Deep Sea Scallop from Hokkaido 49
- Roasted with mushrooms and black truffle
- Pot-au-feu with celeriac, foie-gras and chicken consommé
- Baked tartare with “Marinière” sauce
Langoustine from Scotland 55
- Steamed on a lukewarm summer squash and truffle carpaccio
- Roasted with morel mushrooms and creamy bisque
- In a ravioli with parmesan cream sauce
Duck Foie-Gras 55
- Duck foie-gras cooked “Au Torchon” served with toasted brioche
- Duck foie-gras seared and served with port wine sauce, dates and white onion
- Duck foie-gras pot-au-feu with fall root vegetables and black truffle
Escargot baked “à la Bourguignonne,” in the shell with garlic and parsley butter 21
French onion soup baked with baguette croutons and Comte cheese 21
Caesar Salad Fait Maison 21
Second Course
Dover Sole from Britany, France : Farcie "à la Rouennaise" 93
- Filet stuffed with venison and black truffle, red wine sauce
- Venison quenelle, mussels and red cabbage puree
- Red wine risotto with radicchio, red cabbage and red onions
Lobster from Maine 119
- Lobster tail roasted with mushroom cream
- Claws fricassee with wild mushrooms
- Mushroom risotto with lobster elbows and summer truffle
Organic Golden Chicken from Pennsylvania : à l'estragon 89
- Breast ballottine with tarragon served with cooking jus
- Roasted thigh “à la crème” with mushrooms
- Asparagus with tarragon cream
Japanese Wagyu Beef A5 Miyazaki Prefecture : "Bourguignon" 145
- Filet mignon roasted with red wine reduction
- Short rib like a “Bourguignon”
- Buttery mashed potatoes with mushrooms
Khaki Campbell Duck : à l'orange 89
- Breast roasted with Bigarade sauce
- Leg braised with kumquats
- Turnips, daikon radish and orange
Cheeses
(Traditionally in France, the cheese course is served between the Maine course and the dessert.)
French raw milk cheeses trolley-cart, home-made chutneys and breads 19
Desserts
Three Crus of Vanilla 23
- Creme Brûlée with Madagascar Bourbon vanilla
- Mille-feuille with buckwheat arlettes and Tahitian vanilla cream
- Soufflé with Guérande sea salt and wild Mexican Pompona vanilla
Three Crus of Chocolate 23
- Crispy Guanaja 70% chocolate and hazelnut praline cake
with roasted arabica coffee bean sauce
- Araguani 72% chocolate light mousse, caramelized Marcona almonds
- Komuntu 80% chocolate and “Griottines” with buckwheat arlettes mille-feuille
Signature 23
- Crêpe stuffed with orange soufflé,
flambée with Grand-Marnier and caramelized sauce
- Crispy Guanaja 70% chocolate and hazelnut praline cake
with roasted arabica coffee bean sauce
- Crème Brûlée with Madagascar Bourbon vanilla
Home-Made ice creams and sorbets : a variety of chef’s assortment of 5 23
Fait Maison Brandy Alexander :
made with home-made vanilla bean ice cream and cognac 15