Small appetizers

Baked curry prawn croustillant in kataifi dough

2.8 each

Fine de Claire oysters N°3 from the Pleiade Poget oyster farm in Tremblade

6 each

Starters

Marinated burrata
In mango-passion fruit gazpacho | cucumber | tomato cream | basil | garlic chips

22

Carpaccio of veal fillet with imperial caviar
Tuna and herb cream | finger limes | anchovies | rocket tops | capers

35

Intermediate courses

Roasted lobster tail | Finther nectarine | pink pepper | chanterelles | white wine fumet

35

Seafood salad | lime marinade | beans | peppers | pine nuts | garden herbs

30

Main courses

“Two kinds of wagyu beef”
Bavette glazed in Pimentón de la Vera and braised wagyu rib
Parmesan Royal | artichoke | beans | barbecue jus

48

Confit meagre in clear tomato glaze
Basil oil | pickled lemon | mascarpone dumplings | razor clams | paprika drops

44