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SEAFOOD | ||
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Seafood «Prestige» |
2390 | |
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Lobster – 1 piece |
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Oysters «Boudeuse argente N4» – 6 pieces |
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Snails «Bulot» – 8 pieces |
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Spanish mussels – 6 pieces |
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Pink shrimps – 6 pieces |
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Seafood «Nostalgie» |
1290 | |
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Oysters «Boudeuse argente N4» – 6 pieces |
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Snails «Bulot» – 8 pieces |
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Spanish mussels – 6 pieces |
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Pink shrimps – 6 pieces
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Half-dozen of fresh oysters: Pousse Marenne N1 Belon N000 Claire verte N2 Boudeuse argente N4 Oysters degustation: Giant Japanese oyster Pousse Marenne N1 Belon N000 Claire verte N2 Boudeuse argente N4 |
2190 2190 1290 1290
490 390 390 240 240 | |
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Snails «Bulot» with sauce «Mayonnaise» |
390 | |
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Pink Royal shrimps with sauce «Mayonnaise»
|
590
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In additional to each dish you may order: | ||
| 5g |
Collectional balsamic vinegar Aceto Balsamico di Modena gold more 25 years |
790 |
|
5g 1g |
Collectional balsamic vinegar Aceto Balsamico di Modena gold more 15 years Fresh black truffle |
390 190 |
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SALADS | ||
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Lobster salad with vegetables a la Termidor and truffle sauce |
990 | |
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Piquant green salad with fried Royal shrimps and fresh champignons served with hot anchovy sauce |
890 | |
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Royal Vegetarian salad |
390 | |
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Green salad with crabs, fresh champignons and «California» rolls |
690 | |
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Salad «Chavignol» |
590 | |
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Italian Burata cheese with green salad, tomatoes and balsamic sauce |
690 | |
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Mozzarella «Buffalo» with pesto sauce and light pickled tomatoes |
390 | |
| COLD APPETIZERS | ||
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Black caviar on ice with cooled vodka |
4190 | |
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Spoon full of black caviar with stemmed glass of cooled vodka |
390 | |
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Composition of three tartars served with black, red and flying fish caviar and stemmed glass of teriyaki |
990 | |
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Palette of five types of smoked and lightly salted fish with fragrant green herbs sauce |
890 | |
|
Marmora foie gras pate with Hibiscus flower sauce |
890 | |
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«Angus» beef tartar with avocado and pickled tomatoes |
890 | |
| HOT APPETIZERS | ||
|
Pancakes served with sour cream and black caviar |
1190 | |
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Ravioli stuffed with foie gras and fried morel and truffle sauce |
1190 | |
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Foie gras served with berries and fruits |
990 | |
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Royal scallops with mushrooms and garlic sauce |
690 | |
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Asparagus, salmon and pike-perch millefeuille served with beurre blanc classical sauce and chive |
390 | |
| SOUPS | ||
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Bouillabaisse a la Marseillaise with «Ailloli» sauce |
690 | |
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French pumpkin cream soup with foie gras |
490 | |
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Light vegetable soup with light basil |
390 | |
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French onion soup with cheese baguette |
290 | |
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Cep soup |
290 | |
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| MAIN FISH COURSE | ||
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Oriental style lobster with young peas, carrots and pickled mushrooms Lobster in apple sauce with fried vegetables and fresh fruit sorbet |
1790 1990 | |
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Turbot fillet with potato puree with musk and pineapple sauce |
1390 | |
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Scorpion fish fillet with couscous crisp peel, stewed in cream leek, fried ceps and beurre blanc sauce |
1390 | |
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Grilled Dorado, Sea bass fillet, Royal shrimps and squid in Catalan style |
1390 | |
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Roasted pike-perch fillet with vegetables and mushrooms cooked with Vietnamese sauce and coriander |
990 | |
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Dorado baked with sea salt, steamed vegetables and «Demi-glace» sauce with thyme |
990 | |
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Royal shrimps brochette a la Citronelle
|
990
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| PASTE AND RIZOTTO | ||
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Fettuccini with seafood and truffles Risotto with ceps and truffles |
1190 990 | |
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Risotto with ceps
|
690
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| MAIN MEAT AND POULTRY COURSE | ||
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Lamb rack with fried vegetables and «Rosemary» sauce |
1290 | |
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Roasted veal fillet with stewed Savoy cabbage and «Thyme» sauce |
990 |
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«Angus» beef tournedos with onion pie, fried celery and wine pepper sauce |
1290 | |
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Soft lamb fillet grilled with guacamole, served with ceps, aubergines and coffee sauce |
1090 | |
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Marinated lamb leg, stewed in own juice during six hours, with fried mushrooms, «Rosemary» sauce and glass of bouillon |
990 | |
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Deer fillet fried on a butter with lime, fennel and tomatoes confits |
990 | |
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Veal tongue millefeuille, stewed in bouillon during seven hours, and celery in cream sauce |
990 | |
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Roasted duck breast with fettuccini, foie gras, vegetables and meat sauce with ginger and lime |
1090 | |
|
|
Quail stuffed with duck liver, with fried chanterelles and «Foie gras» sauce Chicken stuffed with foie gras and forest mushrooms, with basmati rice served with spicy morel sauce with truffle oil
|
1190 1090
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| FROMAGES | ||
| Appelation d’origine controlee | ||
| Soft cheeses | ||
|
Normandie Camambert |
140 | |
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Normandie Pont L'Eveque |
140 | |
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Ile-de-France Brie de Melun |
140 | |
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Alsace Munster |
140 | |
| Hard cheeses | ||
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Savoie Reblochon |
140 | |
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Auvergne Salers |
140 | |
| Cooked Hard cheeses | ||
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Suisse Tete de Moine |
140 | |
| Blue-mould cheeses | ||
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Roquefort-Sur-Soulzon |
210 | |
|
Auvergne Fourme d'Amber |
140 | |
| Goat-milk cheeses | ||
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Centre de la France Valencay |
210 | |
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Bourgogne Crottin de Chavignol |
210 | |
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