Starters

Orzo salad with Taggiasche olives and capers, Scottish salmon tataki with sesame and paprika.

Allergens : 1 (wheat), 3, 4, 6, 7, 9

or

Creamy risotto with shiitake and chanterelle mushrooms in parsley sauce, roast jus infused with sage and green asparagus.

Allergens : 7, 9

Main courses

Roasted amberjack with foaming butter, Niçoise ratatouille with pine nuts and basil-infused fish bone cream.

Allergens : 4, 7, 8 (pine nuts), 9

or

Roast veal loin with herbs, fine cream of candied celery, seasonal vegetables with smoked butter, and a black pepper and Cognac sauce.

Allergens : 1 (wheat), 6, 7, 9

Plate of matured cheeses

Seasonal jam, fresh fruits and nuts. (+5€)

Allergens : 1, 7, 8 (nuts)

or

Pastry Chef’s dessert

Allergens : 1 (wheat), 3, 7, 8 (almonds, hazelnuts, pistachios)

ALLERGENS : 1. Cereals containing gluten. 2. Crustaceans. 3. Eggs. 4. Fish. 5. Peanuts. 6. Soybeans. 7. Milk (including lactose). 8. Nuts. 9. Celery. 10. Mustard. 11. Sesame seeds. 12. Sulfur dioxide and sulphites in concentrations of more than 10mg/kg or 10mg/liter. 13. Lupine. 14. Molluscs