Starters and Soups
Cold creamy soup of cauliflower in its Greek style, served with a spidercrab	27
Tapas chef's style	34
Toast of lobster with caviar and marinated goose liver	32
Terrine of foie gras of duck and marinated red tuna with a compote of apples and red wine	28
Perthuis asparagus with a poached egg and truffle oil	29
Millefeuille of gingerbread filled with goose liver and porks leg, chutney of melon and a honey sauce with fresh thyme	28
Fish and Shellfish
Grilled elbot from Norway with confit fennel and potatoes "Pompadour" with caviar, mousseline sauce	46
Fillet of John Dory Grenoble style with spinach gnocchi	42
Baked goatfish Provence style filled, pesto sauce	36
Suggestion Fish : Brittany sole served grilled or panfried with butter sauce (Upon availability & quotation of the day)	46
Meat and Poultry
Pan fried beef on a macaroni and truffle gratin, fricassee of baby broad beans with chorizo sausages	44
Braised sweetbreads, risotto of roquette and truffles new harvest	44
Roasted Pyraneean milk fed lamb, grilled vegetables and pastilla of waffle with dried tomatoes	36
Desserts
Home made chocolate mousse, served at will, with lightly whipped cream	14
Choice of home made sorbet and ice cream served with a variety of fresh fruits	14
Creamy Sao Thom chocolate and a safran mousse	14
Chocolat millefeuilles and Cavaillon melon, accompagnied by a lychee granit	14
Chocolate passion tart and streussel, exotic cream meringue	14
Fondue of cream with citron and thyme and a strawberry salad	14