Main Dish

Ravioli filled with lobster, courgettes and coriander, and creamed shellfish dressed with lemongrass
36.50
28.50*

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Spaghettini with sautéed squid, octopus, shrimps, hot chilli peppers, olives and herbs
36.50
28.50*

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Home-made tagliolini with artichokes and a black truffle cream
36.50
28.50*

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Potato gnocchi with young vegetables, Pimientos del Piquillo, roasted pine nuts, olives cherry tomatoes and salsa verde
32.50
24.50*

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«Carnaroli» risotto with sautéed porcini mushrooms and roast quail breast
36.50
28.50*

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Fried pike-perch fillet on fennel with dried figs and tomatoes dressed with a light Syrah wine sauce
48.50
42.50*

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Fried kingfish fillet with fennel flowers, artichockes, young onions and new potatoes in maize sauce
49.50
43.50*

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Halibut fillet scented with orange oil on creamy lentils, red onions and baby leeks
48.00
42.50*

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Monkfish medallions on a broccoli mousse and young leaf spinach with creamed shellfish scented with lemongrass
48.50
42.50*

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Fried mixed seafood with squid, cuttlefish, shrimps and lemon
38.50
32.50*

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Wild turbot fillet on glazed pak choi with black Venere rice from the Piemont region and cockle jus
52.00
46.50*

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Roasted pheasant breast in a sweetcorn sauce spiced with Piment d‘Espelette
38.00

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Roasted beef entrecôte prepared in a tasty port sauce, served with stuffed vegetables and potato gnocchi
48.50
42.50*

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Tender braised Pata Negra pork cheek, served on a bed of pumpkin and truffle risotto
52.50
46.50*

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Roasted bison fillet on red onion confit scented with oregano, served with roast potatoes with rosemary
52.50
46.50*

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Pan-roasted venison noisettes with glazed apples, pear tarte tatin and fig jus
52.50
46.50*

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Pink roasted veal fillet on young vegetables and celery mousseline, scented with black truffle butter
50.50
44.50*

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Entrecôte of Wagyu beef with a marbling grade of 6 to 8 per person with new potatoes and stuffed vegetables
per person 95.50

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Chateaubriand with potato gnocchi and seasonal vegetables
per person 58.00

Dessert

Pear cake «Belle-Hélène» served with chocolate sauce and vanilla ice cream
15.50

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Meringue millefeuilles with cardamom crème, plum compote and blueberry sorbet
16.50

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Lukewarm «Olivo» chocolate cake with kumquat confit and a refreshing Grand Marnier cappuccino
16.50

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Apple pie garnished with cinnamon and caramel Fleur de Sel ice cream
14.50

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Melt-in-your-mouth caramel cake with oranges and home-made Baileys ice cream
15.50

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Brie de Meaux filled with mascarpone and autumn truffles, served with olive oil ice cream
18.50

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Selection of home-made ice-creams and sorbets
per scoop 4.00

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Cheese from the trolley - Selection of raw milk cheeses by Maître Fromager Rolf Beeler
17.50