chef's seasonal choice

sauteed onion, veal stock, grugere crouton

fish of the day, quail, egg, french shallots, chardonnay dressing, traditional nicoise ingredients

black angus sirloin, baby spinach walnuts

mixed greens, champagne dressing, toasted walnuts

chagga beets, glazed crotin goat cheese, hazelnut dressing

tomato salsa, cilantro, olive oil

smoked duck breast, celeriac remoulade, chive oil

smoked onion puree, pancetto

confit duck leg, fennel carpaccio, cara cara orange reduction

chestnuts, brussels sprouts aged parmesan, wine-flavored butter sauce

braised short rib, french shallots, wild mushrooms

lancaster chicken simmered in red wine smoked bacon

pug lentils, gnbiche sauce

savoy cabbage, butternut squash, aged balsamic vinegar reduction

magrel duck breast, toulouse sausage, white beans ragout

potato terrine, globe artichoke, mushroom ragout, chardonnay dressing

acorn-fed black-leg ham from southwest france

country-style pork sausage from brianze, italy

country-style duck and chicken pate

cured filet mignon from the italian alpsq

traditional spanish spiced pork sausage

darkened with a dusting of charcoal fresh, citric taste with a nutty finish

deep crona; rich and creamy flavor with a slightly bitter aftertaste

mold-ripened cheese with a central line of edible ash, creamy, light and mildly acidic

tangy citrus notes, creamy with a slight piquancy that balance the rich creaminess

made of organic, raw milk from grass-fed cows; sharp, tangy, smooth and crumbly

soft, rich, decadent double-cream, truly melts in, your mouth

luscious, creamy and faintly sour with a slight sharpness

slightly piquant with rich aroma and full flavor

crumbly texture and spicy flavor

caramelized pear, dark chocolate, gelee au poire

strawberry sorbet, cherry compote, walnut crust

vanilla ice cream, pink peppercorn meangure, bubbled sugar

selection, of petits desserts

salted caramel praline, raspberries

almond dacquoise, pineapple, jelly, sauteed pineapple

golden delicious apple, caramel, puff pastry