Lunch

SMALL

Oyster on the Half Shell - M.P.

with Cucumber Espelette Mignonette

Imperial Osetra Caviar - M.P.

with Blini, Egg, Shallot, and Chervil

Terrine Fait Maison - 18

Baguette, Seasonal Preserves

Foie Gras - 20

Sea Beans, Pear, and Hazelnuts

Daily Soup - 16

Daily Quiche - 16

Organic Greens and Red Wine Vinaigrette

Tartine - 17

Mixed Mushrooms, Celery Sprouts, and Radish Salad

MAIN

"Ttoro" - 35

Papillote - 36

Daily Fish Selection with Mustard Greens, Carrots, Snow Peas, Celeriac, and Vermouth Beurre Blanc

Du Puy Lentils - 28

Kabocha Squash, Mushrooms, Cauliflower,
and Onion Soubise

Albacore Tuna Niçoise - 32

with Anchovy Vinaigrette

Daily Entrée - M.P.

GRATIN

Gratin of Potato - 17

Cantal, and Thyme

SALAD

Beets - 18

Quince, Frisée Lettuce, Pistachio, Horseradish Vinaigrette

Persimmon - 16

Lacinato Kale, Chevre Noir, Jerusalem Artichoke Chips, Grenache Vinaigrette

DESSERT

Pot de Creme - 15

Dark Chocolate, Blood Orange Compote, Almond Tuille

Tarte - 18

Roasted Apple with Calvados Sabayon

Profiterole - 15

Passion Fruit Cream, Basil, Butterscotch

Cheese - 16

One Perfect Cheese with Baguette

Dinner

START

Oyster on the Half Shell - M.P.

with Cucumber Espelette Mignonette

Imperial Osetra Caviar - M.P.

with Blini, Egg, Shallot, and Chervil

Terrine Fait Maison - 18

Baguette, Seasonal Preserves

Beets - 18

Quince, Frisée Lettuce, Pistachio, Horseradish Vinaigrette

Persimmon - 16

Lacinato Kale, Chevre Noir, Jerusalem Artichoke Chips, Grenache Vinaigrette

Foie Gras - 20

Sea Beans, Pear, and Hazelnuts

Daily Soup - 16

Tartine - 18

Braised Duck Leg, Orange, Rapini, Radish Salad

DESSERT

MAIN

"Ttoro" - 35

Lamb - 36

Seared Sirloin, Braised Fennel, Squash Purée, Black Olive Tapenade

Papillote - 36

Daily Fish Selection with Mustard Greens, Carrots, Snow Peas, Celeriac, and Vermouth Beurre Blanc

Pork - 34

Centre Cut Pork Chop, Roasted Salsify, Savoy Cabbage, and Cumberland Sauce

Vegetarian Plat du Jour - 36

SIDES

Gratin of Potato - 17

Cantal, and Thyme

Organic Greens- 12

with Shallots and Grenache Vinaigrette

Warm Puy Lentil Salad - 12

Pot de Creme - 15

Dark Chocolate, Blood Orange Compote, Almond Tuille

Tarte - 18

Roasted Apple with Calvados Sabayon

Profiterole - 15

Passion Fruit Cream, Basil, Butterscotch

Cheese - 16

One Perfect Cheese with Baguette

© 2019 by Peer To Peer Hospitality Group