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Restaurant Week
January 15th - 28th

Rest Week Top

Velouté de poireaux aux noisette

Leek and hazelnut soup, crispy sage, praline, chives

 

Escargots à la Bourguignonne

Burgundy snails, garlic herb butter, croutons

 

Salade Landaise

Duck confit, foie gras terrine, walnuts, chicory

 

Tartare de bœuf

Ribeye, smoked bone marrow, cured egg, toast

 

Asperges blanches maltaise d'orange sanguine

White asparagus, frisée, 6-minute egg, sauce Maltaise

Les Entrées

Les Plats

Lapin rôti à la moutarde

Mustard-braised rabbit, house-made tagliatelle, rabbit jus

 

Truite meunière

Miller-style trout, haricots verts, fingerling potatoes, toasted almonds, lemon brown butter

 

Blanquette de Champignons

Braised wild mushrooms, sauce a la crème, carrots, pearl onions, rice pilaf

 

Volaille à la truffe rôtie

Pan seared chicken breast, truffle farce, pommes purée, braised leeks, leek jus

 

Jarret d'Agneau

Red wine-braised lamb shank, sunchoke creamed spinach, lardons, natural lamb jus

Dessert

Mille Feuille aux framboises

Caramelized puff pastry, vanilla pastry cream, raspberries, raspberry sauce

 

Pot de crème

Caramel custard, cat's tounge cookies, crème Chantilly

 

Mousse au chocolate

Chocolate mousse, chocolate crumbles, praline, brandied cherries

 

Glaces et sorbets

Daily selection of house-made ice creams and sorbets

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