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EC he f D a n i e l B ou lu dRMENU

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HUITRESHALF D O Z EN 45 | ONE D OZE N
Chef’s Selection of Seasonal Oysters

85

JAMON IB ERICO DE B ELLOTA (50 GR AM S) 58
Cinco Jotas Ibérico Ham | Pan Con Tomate
CHARC UTERIE 4 8
Board of House-Made Pâté, Chicken Liver Mousse with Coppa, Dry Saucisson
K ALUG A C AVIA R
30 GRAMS 128 | 50 GRAMS 198
Crème Fraîche, Potato Chips, Blinis & Condiments
PL ATE AU DE FRUITS DE MERPETIT 135 | GRAND 245 | ROYAL 355 (includes 30g Caviar)
Market Oysters, Maine Lobster, Clams, Mussels, Prawns & Tartars

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. . APPETCR AB E | CELERI 36
Japanese Snow Crab Salad, Celeriac Rémoulade, Oyster Mayonnaise, Pear Textures

CRUSTAC ES | N ICO ISE 36
Seafood Salad, Tomato, Crudités Basil Pesto, Black Olive, Anchovy Garlic Dressing
SAINT-JACQ UES | C AVIA R 38
Marinated Hokkaido Diver Scallop, Caviar, Grilled Broccolini Chutney, Dill-Gin Emulsion
HOMA RD | B ISQ UE 38
Maine Lobster Soup, Armagnac, Potato & Leek, Crème Fraîche, Chive Oil
L’OREI LLER | P ISTAC H E 2 8Pâté en Croûte, Pork Ibérico , Foie Gras, Armagnac, Dried Fruits & Nuts
AGNO LOTTI | RICOTTA 2 9 V
Ricotta Di Pecora Filled Pasta, Japanese Corn, Sage-Lemon Butter, Pickled Jalapeño
FOIE GR AS | HARICOT 48
Pan-Seared Duck Liver, Coco de Paimpol, Cranberry, Mixed Nuts, Argan & Hibiscus Oil

E xe c ut i v e C h e f : Remy Ca rmigna ni@m a is o n bo u lu dsg

All prices are subject to 10% service charge and prevailing goods and services tax.

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CAR ABINEIROS | LINGUINE 58
Mediterranean Deep-Sea Prawn, Artisanal Linguine Pasta, Sauce Américaine
BAR | BL ACK PEPPER 46
Chilean Seabass Confit in Olive Oil, Claypot Rice, Sausage, Black Pepper Sauce
LOTTE | ARTICHAUT 58
Braised Monkfish Osso Buco, Artichoke Barigoule, Padron Peppers, Picholine Olives
TURBOT | MATELOTE 68
Turbot “Papilotte”, Local Swiss Chard, Salsify, Mushroom, Samphire, Seaweed-Red Wine Sauce
HOMARD | PERSILL ADE 98
Whole Grilled Maine Lobster with Herbs, Sweet Garlic Butter, Vegetables Medley
P OULET | BASQUAISE 46
Free Range Chicken ‘Rotisserie’, Piperade, Panisse, Taggiasca Olives, Muhammara
PIGEON | BETTER AVE 58
Roasted Vendee Pigeon Breast, Leg Cromesqui, Gnocchi, Beetroot, Hibiscus, Jus Salmi
P ORC DUO | LENTILLE (FOR T WO) 138
Ibérico Pork Loin, Crispy Porchetta, Le Puy Green Lentil à la Lyonnaise, Sauce Charcutière
ENTRECOTE 98
USDA Prime Ribeye (300g), Grilled Broccolini, Patatas Bravas, Pimentón Butter
BOEUF | ROSSINI 118
Australian Prime Beef Tenderloin, Creamy Spinach, Pan-Seared Foie Gras, Black Truffle Sauce
TAGINE | LEGUMES 32 V
Beetroot, Gnocchi, Red Chard, Mushroom, Mixed Nuts, Argan & Hibiscus

Add on:Seared Foie Gras 38 | Half Lobster 48 | Kaluga Caviar (10g) 48

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16
Creamy Spinach | Gruyere Cheese
Claypot-Rice | Sausage
Ratatouille Provencale
Patatas Bravas | Aioli. . H. . SI

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JARRET DE VEAU | FIGUES (FOR T WO) 148
Milk-Fed Braised Veal Shank, Local Turnips
Solliès Roasted Black Figs, Pomme Cocotte

Mushroom | Gnocchi

All prices are subject to 10% service charge and prevailing goods and services tax.

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DESS

SOUFFLE | GR AND MARNIER 24
Grand Marnier Soufflé, Orange Blossom Ice Cream, Moroccan Orange Textures
COING | FROMAGE BL ANC 18
Cheesecake, Quince Variations, Granny-Smith Apple, Caramelized Pecan Nuts
CHOCOL AT | NOISETTE 18
Dark Chocolate Fondant, Coffee & Praline Croustillant, Pepper Dark Chocolate Sauce
CITRON | PISTACHE 18
Ricotta Gelato, Sicilian Pistachio Chantilly, Lemon Gel & Meringue
GL ACE | SORBET 16Ice Cream & Sorbet
M ADELEINES 12
Warm Madeleines
M IGNARDISES 12
Chef’s Selections of Macarons & Bonbons
FROMAGE 38
Selection of Mature French Cheeses, Dried Fruit Chutney & Pain MendiantAll prices are subject to 10% service charge and prevailing goods and services tax.