Lunch menu
This is where cookery unfolds enhanced by a touch of utter madness

The lunch menu is a “table d’hôte”.
The main course includes the first course,
a cup of coffee, tea or infusion.

First courses

  • Duck confit tortellini

    king eryngii mushrooms, arugula, green peas, Parmigiano Reggiano and thyme bouillon


    Rosso Piceno Superiore 2014, La Valle del Sole, half-glass 6.5 $, glass 13 $

  • Suckling pig flank

    pickled white asparagus, pistachios, shiitake mushrooms, fennel, Cabernet Sauvignon vinaigrette


    Irancy 2014, Les Mazelots, David Renaud, half-glass 8.5 $, glass 17 $

  • Sea snails

    cherry tomatoes, cucumber, fresh almonds, scallions, cherry bomb pepper, lemongrass sauce


    VdP Collines Rhôdaniennes 2015, Viognier, Julien Pilon, half-glass 8.5 $, glass 17 $

  • Nordic shrimp

    pea purée, pickled shallot, snow peas, kohlrabi, fried bread, sea asparagus, bonito mayonnaise


    Pfalz 2016, Riesling Vom Berg, Brand, half-glass 6 $, glass 12 $

  • La Beurasse goat cheese

    pickled mini zucchini, tomato, bread tuile, beet reduction


    Côtes du Jura 2015, Cuvée Castor, Champ Divin, half-glass 8.5 $, glass 17 $

Main courses

  • Tagliatelle

    28 $

    mini zucchini, shiitake mushrooms, Parmigiano Reggiano, tomato sauce


    Vino Bianco 2014, Dinavolino, Denavolo, half-glass 6.5 $, glass 13 $

  • Walleye

    32 $

    king eryngii mushrooms, scallions, broad beans, fennel, turnip, garlic flower, fresh almonds, sweet cisely, beurre blanc


    Côtes du Jura 2015, Cuvée Castor, Champ Divin, half-glass 8.5 $, glass 17 $

  • Guinea fowl breast

    36 $

    beet purée, mini zucchini, radish, shiitake mushrooms, poivrade sauce


    Montsant 2015, Les Argiles, Orto Vins, half-glass 7.5 $, glass 15 $

  • Mint braised lamb neck

    38 $

    confit shallot, carrots, broccoli, chanterelle mushroom duxelles


    Bordeaux 2012, Domaine de Valmengaux, half-glass 7.5 $, glass 15 $

  • Duck magret

    42 $

    chanterelle mushrooms, radish, bok choy, black garlic purée, blackcurrant leaf sauce


    Rosso Piceno Superiore 2014, La Valle del Solee, half-glass 6.5 $, glass 13 $

  • Scallops

    52 $

    shiitake mushrooms, sugar snap peas, beet, caulibro, zucchini, radish leaf purée, lemon sabayon


    VdP Collines Rhôdaniennes 2015, Viognier, Julien Pilon, half-glass 8.5 $, glass 17 $

cheeses

  • Blackburn and Mont-Jacob

    12

    toasted almonds, daikon, chervil, blueberry and chamomile compote

Desserts

  • Blueberry tartlet

    12 $

    orange flower frangipane, orange sorbet


    Sauternes 2003, Cuvée Paradosis, Château Rousset-Peyraguey , glass 20 $

  • Dark chocolate aerated ganache

    12 $

    sea buckthorn gel and frozen yogurt


    Gaillac Doux 2015, Mauzac Roux, Domaine Plageoles , glass 10 $

  • Thyme meringue

    12 $

    raspberry sorbet, brown butter crème anglaise


    Bugey 2015, Cerdon, Renardat-Fâche , glass 12 $

  • White chocolate and sweet clover mousse

    12 $

    strawberry purée, lavender gel, cocoa and almond crumble, strawberry and lavender reduction


    Macvin du Jura, Cuvée Stellaire, Champ Divin , glass 10 $

Note: menus and prices may change without notice.

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