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 $
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
12toasted 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.