EXECUTIVE CHEF
NUANCES
MENU
WINES
CHEF
RECIPES
BUFFET LA BONNE CARTE
VIA FORTUNA
L'ENTRE-MISE DELI
BARS
Appetizers
| Shrimp tempura with three sauces | $23 |
| Seared red tuna, miso vinaigrette, avocado purée with green curry, and glazed soya beans | $23 |
| Pan-fried foie gras, rhubarb served three ways, duck jus, and orange powder | $28 |
| Organic salmon gravlax, buffalo mozzarella, and vine-ripened tomatoes | $24 |
| Pan-fried scallops, marinated celeriac and daikon, and bell pepper sorbet with ginger and yuzu | $22 |
| Goat cheese nougat, Vincotto, walnut bread croutons, and herb salad | $19 |
| Mesclun lettuce with vegetable chips, white balsamic vinaigrette | $14 |
| Crème brûlée of foie gras with muscovado sugar, kamut bread toast and fig compote | $21 |
| Warm lobster salad, white gazpacho, asparagus, and sausage brunoise | $22 |
Main Courses
| Roasted loin of deer, mashed potatoes with Comté cheese, game sauce with elderberries | $44 |
| Beef tenderloin, Dauphine potatoes, tailed pepper sauce with wine tannins | $45 |
| Roasted veal tenderloin, and scampi cooked "en papillote", reduced chicken broth with herbs | $43 |
| Chilean sea bass, yellow wine emulsion and forbidden rice | $43 |
| Lightly poached lobster, emulsified verjuice with butter, Swiss chard, and zucchini purée with tarragon | $44 |
| Red mullet, fennel confit with honey, puréed lemon confit, fennel emulsion and citrus fruit tuile | $42 |
| Saddle of Québec lamb with Kalamata olives, artichokes, puttanesca-style potato mousseline, and Romesco sauce | $42 |
| Black Alaskan cod roasted with Za'atar, bacon and bell pepper piperade, and yellow pepper purée with Argan oil | $40 |
| Selection of cheeses, per serving | $5 |
Le menu découverte
Warm lobster salad, white gazpacho, asparagus, and sausage brunoise
Sauvignon Blanc, Fransola, Torres, Penedès, Spain, 2006
Pan-fried foie gras, rhubarb served three ways, duck jus
Gewürztraminer, Cuvée Bacchus, Pfaffenheim, Alsace, 2006
Black Alaskan cod roasted with Za'atar, bacon and bell pepper piperade, and yellow pepper purée with Argan oil
Rully, Maizières, Domaine de l'Ecette, Bourgogne, 2005
Saddle of Québec lamb with Kalamata olives, artichokes, Puttanesca-style potato mousseline, and Romesco sauce
Syrah, Flagship, Spice Route, Charles Back, South Africa, 2003
Red berry parfait with blueberry nectar
Menu: $115
Wines: $55
L'éveil des sens
A menu in five acts, freely composed according to the intuition of the Chef. Surprise, taste, experience, confidence, discovery:
pleasure of the senses!
Menu: $95
Wines extra
Desserts
| Three chocolate desserts from our Pastry Chef | $15 |
| Lemon and cinnamon-flavoured crème brûlée, catalan style | $15 |
| Warm chocolate cake, creamy vanilla centre, maple ice cream* | $15 |
| Red berry parfait with blueberry nectar | $15 |
| Mediterranean-style dessert with roasted nectarines, thyme and apricot sorbet | $15 |
| Home-made ice cream and sorbet | $15 |
* Allow 15 minutes preparation time.
