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FOOD IS ART
SOUPS AND STARTERS
FRESHLY SHUCKED OYSTERS (GF)Half dozen 55,000Dozen 90,000
SMOKED, CURED AND RAW
BEETROOT CURED SALMON GRAVLAX (GF)(N)
38,000
Falafel tots, mango, horseradish and quail eggs
SEABASS CEVICHE 38,000Pearl caviar, avocadoes, eggs mimosa and lime vinaigrette
PARMESAN AND TRUFFLE FRIES (GF) 10,000
GARLIC MASH (GF) 10,000
POTATO GRATIN (GF) 10,000
HOMEMADE FRIES (GF) 10,000
DESSERTS
VALRHONA CHOCOLATE DULCE FONDANT (N)
22,000
Bourbon vanilla ice cream
VANILLA AND RASPBERRY MILLEFEUILLE 22,000Macaron and mint basil sauce
TRIO CRÈME BRÛLÉE 20,000Mandarin, pistachio, salted caramel and mignardises
MEAT
ROASTED DUCK À L’ORANGE (GF) 45,000Carrot purée, Asian pears and gratin potatoes
CERTIFIED GRAIN-FED BLACK ANGUSTenderloin 200g (GF) Rib Eye 300g (GF)
WAGYU BEEF FILLET200g marble score 7 (GF)
Sauces to ShareBéarnaise, mushroom, red wine and shallot, cracked black and green peppercorn
All prices are in Lebanese Pounds, inclusive of taxes and service charge.Kindly note that we do not accept personal cheques.
N= Nuts, GF = Gluten freeShould you have any questions regarding the content or preparation of our dishes, please ask one of our team members.
POTATOFISH
PAN FRIED MISO COD FILLET 59,000Celeriac purée, kale, baby vegetables and lemon grass emulsion
SALMON PAVÉ (GF)(N) 58,000Leek comfit, pumpkin mousseline with hazelnut and baby spinach
STEAMED GREEN VEGETABLES (GF) 10,000
HERB GARDEN SALAD (GF) 10,000
STEAMED RICE (GF) 10,000
CREAMED SPINACH (GF) 10,000
SIDES
GRILLED CALAMARI (GF) 35,000Cherry tomatoes, artichoke and preservedlemon dressing
PAN SEARED SCALLOPS (GF) 48,000Quinoa risotto, green apple, Sevruga caviarand pomegranate
LOBSTER SOUP 45,000
CARAMELISED ONION SOUP 24,000
PRESSEE DE VOLAILLE AND FOIE GRAS (GF)
48,000
Chicken with foie gras terrine and black truffles,pickled vegetables and rocca
65,00076,000
130,000
ATLANTIC LOBSTER SALAD (N) 59,000Celery and apple remoulade, kaffir lime and soy vinaigrette
LE VERGER SALAD (GF) 32,000Forgotten vegetables, green leaves, orange carrot purée and ricotta
ENDIVE AND ROQUEFORTSALAD (N)(GF)
35,000
Walnuts, pears and grain mustard dressing
ITALIAN BURRATA CHEESE 45,000Heirloom tomatoes, beetroots, rocca leavesand fine herbs
35,000GREEN ASPARAGUS (GF)(N)Suc de cuisson with truffle and mouseline sauce
BEEF TARTAR A LA NICOISE (GF) 41,000Tomatoes, purple potatoes, basil, souri olive oil and anchovy emulsion
SEA BASS PAN SEARED FILLET (GF)(N) 46,000Chickpeas purée, red chicory, edamame and piquillos coulis
WHOLE GRILLED SEA BASS (GF) 50,000Mixed leaves, cherry tomatoes and balsamic vinaigrette
GRILLED OR PAN SEARED DOVER SOLE (GF)
130,000
Vegetables cocotte and mixed green salad
ATLANTIC LOBSTER THERMIDOR (GF) 140,000Grilled vegetables and mesclun salad
COQ AU VIN 48,000Chicken braised with red wine, smoked bacon,root vegetables and fresh herbs
LE GRAY BEEF WELLINGTON 65,000Grain-fed Angus beef wrapped in puff pastry with mushrooms and foie gras
FARM CHICKEN BREAST 46,000Braised red cabbage, fondant potatoesand chicken jus
ROASTED LAMB RACK 69,000Fresh herbs crust, peas à la Française and mint infusion
PASTA RISOTTO
PESTO LINGUINI (N) 38,000Pecorino cheese and toasted pine nuts
LOBSTER 66,000With tomatoes and green peas
MIXED MUSHROOM (GF) 41,000With truffle oil and Reggiano Parmesan
SQUID INK PASTA WITH SEAFOOD 45,000Shrimps, calamari, scallops, mussels, tomatoes and fresh basil
SAUTÉED WILD MUSHROOMS (GF) 10,000
PAIN PERDU (N) 22,000Caramel panacotta, mixed berries with ashta ice cream
GOURMAND WHITE CHOCOLATE MOUSSE 20,000Passion fruit and mango salsa, chocolate sauce
FRESHLY SLICED FRUITS OF THE SEASON (GF) 20,000
Allumettes cheese crust
With crab ravioli and asparagus tagliatelle