Spanish ham «Jabugo» Bellota, ideal for sharing 36. Green asparagus, 25 organic fried egg, creamy morel, crispy snacked asparagus

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Justin Lucas
6 years ago
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STARTERS Spanish ham «Jabugo» Bellota, ideal f sharing 36 25 ganic fried egg, creamy mel, crispy snacked asparagus Carnaroli rice, 28 risotto with artichokes, squid with pepper and lemon Langoustine,

1 STARTERS Spanish ham «Jabugo» Bellota, ideal f sharing ganic fried egg, creamy mel, crispy snacked asparagus Carnaroli rice, 28 risotto with artichokes, squid with pepper and lemon Langoustine, 39 Red mullet, 26 rockfish broth, artichoke, potato, Easter cabbage, a piece of toast Wild shrimps, 67 shrimp carpaccio with lemon zest, Royal osetra caviar, shellfish jelly, parsley Royal Osetra caviar 50g to share 240 FISH Turbot, 48 artichoke in different texture, truffle pearl Black Cod and beetroot, 42 marinated with miso, sake, yuzu and honey, cooked in high temperature, beetroot variation, pack choi, carmin, curry Octopus and salsify, 35 potatoe gnocchi, creamy celery, grilled salsify, raw artichoke with anchovies Accding to the fishing of the day, grilled, f two 130

2 MEAT Half young pigeon, 37 in bread crust, stuffed leg, tarragon turnip Veal chop, 85 and seasonal vegetables, f two Black Angus entrecote beef, 50 served rare, chickpeas fries, shallot preserve with ange Lamb, 43 chop, sweetbread, saddle, stuffed tomato and onion, artichoke and fried chickpeas DESSERTS Selection of cheese from Maître Bdier 23 Our Signature desserts Pavlova in omelette Nvegienne style, 21 strawberry, Timut pepper and vanilla from Tahiti meringue *Muscat «Moderato» Domaine Casabianca Savarin, 21 pastry and whipped creams, served with old rum and candied grape (please der at the beginning of the meal) *Rum Zacapa Grand Marnier soufflé, ange sbet 24 (please der at the beginning of the meal) * Sauternes Château du Levant Our seasonal creations Chocolate, passion fruit in cocoa pod, 19 passion fruit, chocolate cream and spongecake, hazelnut praline with Pen Ja pepper, cocoa sbet *Maury «Mas Amiel» Vintage Grapefruit and wasabi, 19 grapefruit mousse, candied grapefruit and wasabi, almond and wasabi shtbread, cream cheese sbet *Côteaux du Layon Rocheft Château Pierre Bise Sbet & ice cream 17 *Champagne Roederer Brut Rosé *Wine, alcohol and champagne suggestion price per glass / 10cl per glass except f the rum at 5cl Beef from United States, Pigeon, Lamb and Veal from France Some dishes might contain allergens. Please ask confirmation to our Maître d hôtel We propose vegetarian and gluten-free menu.

3 MENU INTEMPOREL Starter - main course - dessert Red drum fish, Easter cabbage, artichoke, rockfish soup Foie gras in natural style, beetroot vinaigrette, lemon pulp Risotto with squid, lemon zest and Espelette pepper Roasted pigeon, peas and seasonal vegetables Chocolate, passion fruit in cocoa pod, passion fruit, chocolate cream and sponge cake, hazelnut praline with Pen Ja pepper, cocoa sbet Pavlova in omelette Nvegienne style, strawberry, Timut pepper and vanilla from Tahiti meringue

MENU INCONTOURNABLE Royal Specialties Menu served to all the guests 100 ganic fried egg, creamy mel, crispy snacked asparagus Red mullet, rockfish broth, artichoke, potato, Easter cabbage, a piece

4 MENU INCONTOURNABLE Royal Specialties Menu served to all the guests 100 ganic fried egg, creamy mel, crispy snacked asparagus Red mullet, rockfish broth, artichoke, potato, Easter cabbage, a piece of toast Langoustine, Turbot, artichoke in different textures, pearl of truffle Grapefruit and wasabi, grapefruit mousse, candied grapefruit and wasabi, almond and wasabi shtbread, cream cheese sbet

5 FREE GLUTEN MENU Starter-main course-dessert ganic fried egg, creamy mel, crispy snacked asparagus Langoustine, Turbot, artichoke in different texture, pearl of truffle Lamb, chop, sweetbread, saddle, stuffed tomato and onion, artichoke and fried chickpeas Seasonal Vacherin Net prices in euros, VAT included VEGETARIAN MENU Starter-main course-dessert creamy mel, crispy snacked asparagus Carnaroli risotto, artichoke, pepper and lemon Artichoke in different texture, pearl of truffle,chickpeas pancake and half-candied tomato Seasonal vegetables Grand Marnier soufflé, ange sbet

Spanish ham «Jabugo» Bellota, ideal for sharing 36. Local tomatoes, 24 verbena, stracciatella from Nice, gressini with basil

STARTERS Spanish ham «Jabugo» Bellota, ideal f sharing 36 Local tomatoes, 24 verbena, stracciatella from Nice, gressini with basil Duck foie gras, 25 cooked with peach liqu, peach in syrup with verbena