Menu
Appetizers
13
SOUP
Soup of the day
13
13
GREEN SALAD
Ginger vinaigrette
13
24
HALLOUMI
Greek salad, tomato pesto and olive crumble
24
19
GRILLED BROCOLIS
Muhammara, poached peaches, almonds
19
19
FRIED CAULIFLOWER
Harissa tzatziki, cashews, pomegranate
19
28
BURRATA
Ancestral tomatoes, balsamic glaze and basil pesto
28
25
COD FRITTERS
Citrus labneh, chorizo oil, grilled corn
25
27
PASTIS FLAMBEED GRILLED SHRIMP
Zucchini croquette, dill oil and roasted peppers
27
24
FRIED CALAMARI
Spicy mayo and grilled lemon
24
28
SWORDFISH CRUDO
Salsa and coconut glaze
28
26
LAMB CROQUETAS
Arrabiata, black garlic purée and tomato salsa
26
28
BEEF CARPACCIO
Sundried tomato aioli, pesto, pine nuts, basil
28
Mains
36
GRILLED ROMAINE CAESAR SALAD
Grilled spicy shrimp or crispy chicken, parmesan and bacon crumble
36
38
BEEF TARTARE
Parmesan, sun-dried tomatoes, pickles, perfect egg, salad and fries
38
38
LE CARRÉ TUNA TARTARE
Ponzu, jalapeño and sesame, crispy Arborio rice cake, salad and fries
38
36
COD FISH AND CHIPS
Dill coleslaw, tartar sauce
36
44
PEPPERED GRILLED TUNA
Hummus, safran aioli and niçoise style vegetables
44
49
GRILLED MARINATED OCTOPUS
Tomato, corn and feta salad, chorizo, potatoes, with a feta and pistachio dip
49
40
SEA BASS
Cauliflower purée, grenoble garnish and fine ratatouille
40
38
PORK LOIN
Ginger and carrot purée, potato crisp
38
44
SEAFOOD RISOTTO
Zucchini juice, scallops, Yuzu gel and shrimps
44
36
DUCK CONFIT FRESH PASTA
Peas, cream and parmesan
36
34
SEARED GNOCCHI
Rosée sauce, thyme and rosemary, grilled vegetables and basil pesto
34
39
CRAB RAVIOLIS
Lemon cream and fennels à l'orange
39
36
CORDON BLEU
Potato purée, homemade ketchup, meat jus
36
44
KAMOURASKA BRAISED LAMB SHOULDER
Eggplant caviar, vegetables and dried fruits chutney
44
36
WAGYU BEEF KEFTA BURGER
Tourbillon cheese, port caramelized onions, pickled vegetable salad, fries
36
46
GRILLED HANGER STEAK
Chimichurri herb marinated, vegetables and fries
46
Desserts
25
FARMHOUSE CHEESE PLATTER
ㅤ
25
16
CRISPY MAPLE SQUARES
Mixed nut coating, salted caramel and vanilla ice cream
16
16
RHUBARB MASCARPONE
Strawberry coulis
16
16
LE CARRÉ LEMON PIE
Burnt meringue, short bread, exotic salsa
16
16
CREME BRULÉE
Grand Marnier
16
16
CHOCOLATE BROWNIES
Crème anglaise and ganache montée
16
Chef : Yann Blavier
