MENLUNCH

C he f D a n i e l B ou lu d

Available ev er y Monday to Fri dayfrom 1 2 :00PM to 2 :1 5PMUF I

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TWO-COURSE PRIX FIXE | 62
THREE-COURSE PRIX FIXE | 72

HU ITR E S ( THR E E PIE CE S ) +1 8
Chef’s Selection of Seasonal Oysters

CRU STACE S | N ICOISE
Seafood Salad, Crudités, Basil Pesto, Black Olive, Anchovy Garlic Dressing
P OU L PE | AVOCATOctopus Carpaccio, Mango & Avocado Chutney, Lime & Dill DressingCR E VE TTE | COCK TAIL
Jumbo Shrimp, Spicy Cocktail Sauce & Lemon
E SCARGOTS | PE R SIL L AD E
Burgundy Snails, Garlic & Parsley Almond Butter, Puff Pastry
L’OR E IL L E R | PISTACHE
Pâté en Croûte, Pork Ibérico, Foie Gras, Armagnac, Dried Fruits & Nuts
HOM AR D | B ISQU E +20
Maine Lobster Soup, Armagnac, Potato & Leek, Crème Fraîche, Chive Oil

L IN GU IN E | PALOU R D E SMarinière Style Clams Linguine Pasta, Lemon, Saffron, Fennel, Arugula
BAR | HAR ICOTSChilean Seabass, Paprika Crust, Seasonal Bean Fricassée, Croûte Basquaise
M OU L E S | F R ITE SMussels, White Wine, Shallot, Garlic, Parsley, Cream, French FriesAGN E AU | N AVAR IN
Braised Spring Lamb Shoulder Navarin, Carrot, Daikon, Potato
THE YAN K E E B U RGE R
Black Angus Cheeseburger, Lettuce, Tomato, Onion, Pickles & French Fries
Add On: Pork Belly +5
P ORC D U O | L E N TIL L E +1 5
Ibérico Pork Loin, Crispy Porchetta, Le Puy Green Lentil à la Lyonnaise, Sauce Charcutière

F ROM AGESelection of Mature French Cheeses, Dried Fruit Chutney & Pain Mendiant
F IGU E | YAOU RTSolliès Figs, Whipped Yogurt, Almond Financier, Red Wine-Raspberry Sorbet
CHOCOL AT | CAR AM E L
Milk Chocolate Crémeux, Praline Croustillant, Hazelnut Nougatine
BAK E D AL ASK A +1 5
Moroccan Ice Cream, Mixed Berries Sorbet
Flourless Chocolate Cake, Grand Marnier Flambée
GL ACE | SOR B E TIce Cream & Sorbet
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HUITRESHALF D OZEN 45 | ONE D OZEN 85
Chef’s Selection of Seasonal Oysters
PL ATEAU DE FRUITS DE MERPETIT 135
|GR AND 245|ROYAL 355 (includes 30g Caviar)
Market Oysters, Maine Lobster, Clams, Mussels, Prawns & Tartars
CR ABE | CELERI 36
Japanese Snow Crab Salad, Celeriac Rémoulade, Oyster Mayonnaise, Pear Textures
CHARCUTERIE 48
Board of House-Made Pâté, Chicken Liver Mousse with Coppa, Dry Saucisson
AGNOLOTTI | RICOTTA 29 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
LOBSTER ROLL 48
Maine Lobster, Tarragon Mayonnaise, Brioche Bun, French FriesBAR | BL ACK PEPPER 46
Chilean Seabass Confit in Olive Oil, Claypot Rice, Sweet Sausage, Black Pepper Sauce
LOTTE | ARTICHAUT 58
Braised Monkfish Osso Buco, Artichoke Barigoule, Padron Peppers, Picholine Olives
P OULET | BASQUAISE 46
Free Range Chicken ‘Rotisserie’, Piperade, Panisse, Taggiasca Olives, Muhammara
ENTRECOTE 98USDA 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

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

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Creamy Spinach | Gruyere Cheese
Claypot-Rice | Sausage
Ratatouille Provencale
Patatas Bravas | Aioli
Mushroom | Gnocchi
All prices are subject to 10% service charge and prevailing goods and services tax.

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BAKED AL ASK A (FOR T WO) 28
Moroccan Mint Ice Cream, Mixed Berries Sorbet
Flourless Chocolate Cake, Strawberry Liqueur
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
MADELEINES 12
Warm Madeleines
MIGNARDISES 12
Chef’s Selections of Macarons & Bonbons

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