Appetizers

Caspian Sea Osetra Caviar with traditional accoutrements.
45/85

Morrocan Spiced Lamb Terrine with Tunisian Chermoula Herb sauce.
16

Spring Chopped Salad. little gem lettuce, watermelon radish, snow peas, fennel, herbal creme fraiche dressing.
15

Vichyssoise. French leek and potato soup. chilled. olive oil, fresh chives.
10

Bone Marrow. Caper herb sauce, toast.
19

Mains

Blanquette de Veau. Braised veal in a white cream sauce with pearl onion and button mushrooms with fresh black truffle.
35

Duck Confit, Bouchon de Farce, warm beluga lentil salad, mustard emulsion sauce.
30

Flounder with braised fennel and leeks, olive tapenade.
33

Desserts

Fresh Berries. meringue , whipped yogurt.
10

Chocolate Mousse. Langues de chat.
10

Cheese Plate for Two
19