Charred Mackerel  

tomato mousse, radish and Ossetra Imperial caviar

or

Marbled Duck Foie Gras Terrine

smoked duck breast, pickled cherries and brioche

Roasted Pike Perch

carrots, Sicilian capers and brown butter emulsion

or

Calf’s Head and Crayfish from Berlin’s Tiergarten

pearl barley and celeriac

Glen Douglas Salmon with Potato Scales

chanterelles, white beans, Swiss chard, maple vinaigrette and ratatouille jus

Steamed Turbot

seaweed butter, mussels, black rice, calamari and fennel

or

Roasted Pigeon

braised shallot, bread pudding, peach and BBQ Jus

Jivara Chocolate and Raspberries

fermented milk sorbet, chocolate sponge and crystallised cacao nibs

or

Iced Vacherin

lime meringue, cassis sorbet, coffee ice and Chantilly

or

Small Cheese Selection from Maître Antony

Lunch

4 courses    105

5 courses    115

Dinner

5 courses    115

Everything Tomato

white tomato mousse, sorbet, consommé and tartar

Celtuce

celeriac mousseline, grilled spring onion, chanterelle,

Sherry emulsion

Courgette Flower

stuffed flower, courgette puree, truffle & pine foam

Ratatouille

Mediterranean artichokes, Swiss chards, puffed black rice

Iced Vacherin

Lime meringue, cassis sorbet, coffee ice and Chantilly

or

Small cheese selection

by Maître Antony

Lunch

4 courses    75

5 courses    85

Dinner

5 courses    85

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

Melba Bread

tartare sauce

pickled cherry and brioche

with anchovies                        8

with Epoisses de Bourgogne    10

lime, coriander, and avocado sorbet

3 pieces     13,50

6 pieces     27

3 pieces     12

5 pieces     19

crème fraiche mousse, lemon, verbena and almond crumble

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

Late 1800‘s

Ambre Cognac, Jamaican Rum, Ruby Port, Dry Curacao, Tea, Lemon, Sparkling Wine

Rhubarb, Rosewater, Lemon, Soda

Lavender & Thyme Cordial, Lemon, Sparkling Kumano Green Tea