For starters…
- Oysters, mignonette 3 per oyster
- Homemade brioche buns, wild garlic whipped butter 6
- Snow crab, preserved lemon mayonnaise MP
- Spit roasted cauliflower, capers, pine nuts and lemon vinaigrette, sour cream 14
- Charcuterie platter Small 26 | Large 39
- Beef tartare, parmesan, 64 degree egg yolk 18
- Leek cream, black truffle 15
- Nordic shrimp toast, homemade brioche, fennel, radish 19
- Bone marrow, mushrooms, persillade, veal jus, croutons 18
- Burrata, endive, smoked grenoble nuts 26
- Marc Bolay swiss cheese fondue 38
Meats
- Spit roasted Cornish hen, French fries, lettuce, jus 33
- Leg of lamb, creamy chive polenta 36
- Duck magret, parsnip, maple 38
- 8 oz beef filet 65
- AAA QC beef prime rib To share | 145
Fish and seafood
- Sole meunière To share | 90
- Spaghettoni alle vongole, white wine, parsley, Espelette pepper 29
- arctic char, fennel, green peas, beurre blanc 35
On the side...
- Garlic spinach
- Sautéed mushrooms
- Herb roasted baby potatoes
- Green salad, aubergiste vinaigrette
And to gild the lily…
- Coffee cream puff, vanilla cream, coffee croustillant 12
- Vacherin ice cream cake 11
- Lemon pie, meringue 9
- Belle-Hélène pear, almond and hazelnut praline ice cream 12
- Artisan cheese platter, chutney 22
Bar Menu
Not available at the moment
Executive Chef : Amédée Bécherraz
We use local products and are very concerned about their traceability
Taxes and gratuities are extra