Marinated Scallop

beetroot, green apple, wasabi, Salicornia

or

Marbled Goose Foie Gras Terrine

smoked duck breast, Arabica reduction, fig, brioche

Cod

Beluga lentils, calamari, chorizo, vodka lime emulsion

or

Calf’s Head and Crayfish

pearl barley, celeriac

Mushroom and Pumpkin

courgette cannelloni, grilled king oyster mushrooms, hokkaido, mushroom mayonnaise

Hay roasted Pikeperch

leek, tarte flambée with smoked eel, red wine butter

or

Roasted Pigeon

braised shallots, bread pudding, quince, BBQ jus

Jivara Chocolate and Raspberries

fermented milk sorbet, chocolate sponge cake, crystallized cacao nibs

or

Iced Vacherin

meringue, cassis sorbet, coffee ice cream, Chantilly

or

Small Cheese Selection

from Maître Antony

Dinner

5 courses    115

Beetroot Tartar

whipped cream with Quatre-épices, parmesan

Celeriac

celeriac mousseline, baked celeriac, celery ash, truffle beurre blanc

Mushroom and Pumpkin

courgette cannelloni, grilled king oyster mushrooms, hokkaido, mushroom mayonnaise

Charred Eggplant

braised shallots, miso, beluga lentils

Iced Vacherin

meringue, cassis sorbet, coffee ice cream and Chantilly

or

Small Cheese Selection

from Maître Antony

Dinner

5 courses    95

The traditional French cuisine is based on the use of animal products such as meat, fish, dairy and eggs.

We are delighted to offer you a vegetarian version of the menu however it is not possible to arrange the same taste experience for vegan guests.

Usual allergies and intolerances we can arrange if knowing in advance.

marinated with fennel and lemon

– house roasted –

zucchini and olive spume

tartare sauce

fig chutney and brioche

with lardons and onion                 8

with Mediterranean vegetables       8

crispy poached egg and avocado

sesame ginger mayo

cured ham, Coppa ham, fennel salami,

homemade country pâté and duck rillettes

raspberries

white peach sorbet served with Spumante Rosé

New York, 1880’s

Fino Sherry, Sweet Vermouth, Spanish Bitters

London Dry Gin, Port Wine, Campari, Cucumber, Espumante

Aquavit, Lavender & Thyme Cordial, Lemon, Olive

Vodka, Lillet Rosé, Slivovitz, Lavender, Lemon Bitters, Lemon

Dry Gin, Pineapple -Cucumber-Thai Basil Shrub, Galliano, Lemon, Celery

Dill Infused Tequila, Mezcal, Morrocan Salt Lemon, Fresh Lemon, Beer

Jamaican Rum, Bacardi 8, Pineapple Shrub, French Vermouth, Gran Classico

Tequila, Fortified Wine, Verjus, Pear, Black Sage Salt

Michter’s Sour Mash, Campari, Dry Curaçao, Orgeat & Ginger, Lemon, Campari Dust

Islay Whiskey, Amaro, Cinnamon, Honey Liqueur

Sake, Williams Birne, Bergamot Syrup, Lime, Soda

Agricole Rum, Mixed Citrus Cordial, Lime, Chinotto

Harry Ensslin, NYC, 1916, we top it with bubbles!

London Dry Gin, Crème de Violette, Maraschino, Lemon, Champagne

Zac Overman, Fort Defiance, NYC , 2016

Amontillado Sherry, Aged Rum, Laphroaig, Cinnamon, Lime, Grapefruit

The Holland House Hotel NYC, early 1900’s

Oude Genever, Dry Vermouth, Lemon, Maraschino

Pendennis Club, Louisville, 1915

Plymouth Gin, Apricot Brandy, Peach Brandy, Lime, Peychaud’s

Jeffrey Morgenthaler, Clyde Common Portland, 2011

Blended Whiskey, Apple, Amaro, Lemon, Allspice

Harry MacElhone, Harry‘s New York Bar, Paris, 1922
Michter‘s Bourbon, Campari, Chambéry Dry Vermouth

Rhubarb, Rosewater, Lemon, Soda

Lavender & Thyme Cordial, Lemon, Sparkling Kumano Green Tea