STARTERS
MOZZARELLA BURRATA / 19
With caramelized figs, red wine reduction, arugula and slices of sourdough bread
BEEF TARTARE / 21
With pepper sabayon, wild garlic capers, tomato cherry confit, chervil and naan bread
BEEF CARPACCIO / 20
With shiitake mushrooms, caramelized onion, mushroom mayo, sourdough bread crumbs and amaranth sprouts
WILD MUSHROOM SAUTÉED / 17
With egg yolk, goat cheese cream, Hokaido squash, chestnut and mushroom tuille
SCALLOPS / 25
With squash, spinach, cauliflower-black garlic foam and ginger oil
SHRIMP TARTARE / 19
With oyster cream, chili, lemon, bottarga, celery juice, verbena and squid ink cracker
POTATOES PARISIENNE / 15
With asparagus, broccolini, coconut, pistachio and onion cream