LUNCH

April 21

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Every Day Four New Fresh Lunch Starts

Salmon Tartar, Avocado, Lime Confit 54

Raw Tuna, Yuzu 68

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Grilled Asparagus, Chevre Chaud 62

Endive, Gorgonzola, Red Pear ,Caramelized Hazelnuts 58

Beef Carpaccio, Coral Cheese, Walnuts 58

Small Nams, “Cha-Gio” 46

Crispy Chicken, Coriander 48

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Sweet Potato Ravioli, Sage Butter, Caramelized Onions 68

Spaghetti, Cherry Tomatoes 68

Salmon Fillet, Cellophane Noodles, Coriander 89

Sea Bream Fillet, Lemongrass Cream 128

Wild Sea Bass Fillet, Crab Tortellini, Beurre Blanc 148

Chicken Tika, Zucchini, Chili Peppers 86

Goose Confit, Mashed Potatoes, Spinach 92

Pork Chop, Bacon, Manchego, Pear 118

Spare-Ribs, Pumpkin, Sage 128

Rump Steak, Spinach, Potato 98

Sirloin Steak, Asparagus, Garlic Confit 168

Beef Fillet and Foie Gras, “Tournedos Rossini” 186

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Consommé, Goose Liver Ravioli 48

Hamburger, Gruyere, Ttuffle, Potatoes 68

Chicken Club Sandwich 48

Smoked Salmon Club Sandwich 48

Omelette 52

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Iceberg Lettuce Salad, Taragon Vinaigrette 42

Broccoli, Oyster Sauce 42

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3 Cheeses: Crottin, Coral, Sapir 62