Menu
Appetizers
12
SOUP
Soup of the day
12
12
GREEN SALAD
Ginger vinaigrette
12
17
BEET VARIATION
Pistachios, salted ricotta, za'atar croutons
17
17
GRILLED BRUXELLES SPROUTS
Hibiscus poached pears, almonds, wafu
17
17
FRIED CAULIFLOWER
Harissa tzatziki, cashews, pomegranate
17
27
BURRATA
Grilled mushrooms, parsley purée, mushroom crisps
27
21
HOMEMADE SMOKED SALMON
Avodaise, grissinis, lemon
21
20
FRIED CALAMARI
Spicy mayo and grilled lemon
20
25
PASTIS FLAMBEED GRILLED SHRIMP
Celeri remoulade, capres
25
25
VEAL AND MUSHROOM FRIED TORTELLINI
Marinated squash and armillaire, black garlic, jus de viande
25
21
COD FRITTERS
Citrus labneh, chorizo oil, grilled corn
21
26
BEEF CARPACCIO
Sun dried tomato pesto, pine nuts, parmesan, arugula and mustard
26
Mains
32
GRILLED ROMAINE CAESAR SALAD
Grilled spicy shrimp or crispy chicken, parmesan and bacon crumble
32
35
SALMON TARTAR
Fresh and smoked salmon, dill ranch, salad and fries
35
35
LE CARRÉ TUNA TARTARE
Ponzu, jalapeño and sesame, crispy Arborio rice cake, salad, and fries
35
32
COD FISH AND CHIPS
Dill coleslaw, tartar sauce
32
35
SALMON CONFIT IN OLIVE OIL
Hazelnut crust, parsnip purée, rapini, old fashion mustard
35
38
TUNA TATAKI
Roasted capellini, lobster bisque, rouille, mango, jalapeno and edamame salsa
38
45
GRILLED MARINATED OCTOPUS
Tomato, corn and feta salad. Chorizo, potatoes, lemon vinaigrette
45
32
SEARED GNOCCHI AND MUSHROOMS
Cream of smoked Oka, fresh mozzarella, spinach purée, truffled peaches
32
41
SAFFRON RISOTTO AND SEARED SCALLOPS
Cream of butternut squash, coriander oil
41
33
DUCK CONFIT FRESH PASTA
Peas, cream and parmesan
33
33
CHICKEN BALLOTINE
Chicken mousse and port caramelized onion stuffing, squash croquette, sage emulsion
33
39
KAMOURASKA BRAISED LAMB SHOULDER
Thyme polenta, cumin, seasonal vegetables, dried fruit chutney
39
33
WAGYU BEEF KEFTA BURGER
Akawi croquette, port caramelized onions, pickled vegetable salad, fries
33
43
GRILLED HANGER STEAK
Chimichurri herb marinated, vegetables and fries
43
Desserts
23
FARMHOUSE CHEESE PLATTER
ㅤ
23
15
CRISPY SUGAR SQUARES
Mixed nut coating, salted caramel and vanilla ice cream
15
15
AMARETTO MASCARPONE
Caramel, apple and pear compote, cinnamon, short bread
15
15
LE CARRÉ LEMON PIE
Burnt meringue, short bread, exotic salsa
15
15
CREME BRULÉE
Grand Marnier
15
15
CHOCOLATE BROWNIES
Crème anglaise and ganache montée
15
Chef : Yann Blavier
