APPETIZERS TO SHARE
LES CREVETTESAED 89.00
Wild shrimps in crunchy vermicelli, spiced with sumac & lime
LA CECINAAED 125.00
Dry-cured beef ham from Leon served with tomato bread
LA TARTE À LA TOMATEAED 89.00
Crunchy tomato tart, confit tomatoes and thym
LES ESCARGOTSAED 95.00
Burgundy snails in “persillade”
LES MINI BURGERSAED 139.00
Beef burger with foie gras and sweet grilled peppers
LES PIZZETTESAED 89.00
- Comme une pissaladièreAED 0.00
- Tomato, olive tapenade & mozzarellaAED 0.00
- Seasonal truffle (seasonal prices)AED 0.00
SALADS
LA BURRATAAED 120.00
With heirloom tomato, virgin olive oil from « Baux de Provence »
LA NIÇOISEAED 139.00
Confit tuna on a crunchy lettuce, mediterranean vegetables
LA SALADE DE KING CRABAED 225.00
King crab on a crunchy lettuce heart prepared « à la minute »
CAVIAR
CAVIAR BOX 30gr, 50gr, 100gr
Caviar royal oscietra box served with pizzette and condiments
- 30grAED 420.00
- 50grAED 700.00
- 100grAED 1,400.00
Starters
LE POIREAUAED 69.00
Mimosa style with wasabi & Shiitake mushroom
LE CARPACCIOAED 99.00
Wild sea bream, lime and espelette pepper
- Beef, mix salad and truffle creamAED 135.00
- Artichoke and truffle vinaigretteAED 69.00
LE CEVICHE DE BARAED 99.00
Fresh sea bass marinated with Peruvian citrus
LE TARTARE DE SAUMONAED 135.00
Salmon tartare with shiso leaves and tobiko
LA LANGOUSTINEAED 189.00
Langoustine in ravioli with truffle, foie gras sauce
L'OEUF CAVIARAED 220.00
Oscietra caviar over a crispy poached egg, smoked salmon
LES SAINT-JACQUESAED 160.00
Grilled scallops, topinambur velouté and parmesan emulsion
LE TARTARE DE BOEUFAED 145.00
Beef tartare delicately seasoned, served with French fries
L'OEUFAED 95.00
Poached egg 'Carbonara' style with beef bacon
LE FOIE GRAS POÊLÉAED 189.00
Hot duck liver, glazed fig and hibiscus
LA TERRINE DE FOIE GRASAED 189.00
Terrine duck liver with seasonal gelée and toast
LE GASPACHOAED 59.00
Tomato gaspacho 'à la Catalane'
MAIN COURSES
LES SPAGHETTIS Tomato & BasilAED 89.00
LES SPAGHETTIS Beef CarbonaraAED 105.00
LES SPAGHETTIS Caviar OscietraAED 245.00
LE RISOTTO AUX CÈPESAED 195.00
Porcini mushroom risotto, porcini jus
LE BLACK CODAED 209.00
Marinated with miso, daikon velouté and yuzu
LA CAILLEAED 155.00
Lacquered quail, stuffed with foie gras
LES NOIX D’ENTRECÔTE Rib eye served with baby potato 'Black Angus' 400grAED 349.00
LES NOIX D’ENTRECÔTE Rib eye served with baby potato 'Wagyu' 400grAED 499.00
L’AGNEAU DE LAITAED 195.00
Milk fed baby lamb chops with thyme
LE BARAED 205.00
Sea bass cooked à la plancha, mediterranean style
LE TOURNEDOS DE BOEUFAED 339.00
Tenderloin 'Wagyu' with malabar pepper sauce
MAIN COURSES TO SHARE
LA SOLE Dover sole 'meunière' or 'plancha' 700gr - 800grAED 550.00
LA CÔTE DE BOEUFAED 1,250.00
Dry aged wagyu served with seasonal garnishes (3/4 pax)
L’ÉPAULE D’AGNEAUAED 550.00
12 hours slow cooked lamb shoulder served with garnishes
SIDES
LES LÉGUMESAED 35.00
Broccolini or baby spinach
LA SUCRINEAED 29.00
Green salad
LA PURÉEAED 35.00
Our signature mash potato
LES POMMES FRITESAED 35.00
French fries
LE GRATIN DAUPHINOISAED 45.00
Traditional dauphinois gratin
DESSERTS & CHEESES
LA GLACE CONFITURE DE LAITAED 89.00
Dulche de leche ice cram served with a choice of toppings
LA TARTE TATIN À PARTAGERAED 115.00
Tradional tatin tart served with vanilla ice cream
LE MONT BLANCAED 69.00
Crunchy meringue, chesnut cream and sorbet, blackcurrant sauce
LE LYCHEEAED 75.00
Sugar sphere filled with lychee and lemon mousse, lychee sorbet
LE SOUFFLÉAED 69.00
Hazelnut soufflé, praliné heart and vanilla ice cream
LE CHOCOLAT SENSATIONAED 80.00
Smooth chocolate ganache «Araguani», cacao sorbet
LA NOIX DE COCOAED 65.00
Crystallized coconut at -200°C, emulsion of fresh mango, lime
CRÈME CARAMELAED 50.00
Vanilla custard with caramel sauce
LES FROMAGESAED 79.00
Cheese selection from Mons master cheese affiner
Uncategorised
L'AMUSE BOUCHE
Seasonal
LE CAVIAR ROYAL OSCIÈTRE
Caviar Royal Oscietra, king crab and avocado
LA SAINT-JACQUES
Grilled scallop, topinambur velouté and parmesan emulsion
LE FOIE GRAS POÊLÉ
Pan fried foie gras, glazed fig and hibiscus
LE BLACK COD
Marinated with miso, daikon velouté and yuzu infusion
LAMB SADDLE
Slow cooked lamb saddle served mix herbs and mash potato
LA CAILLE
Lacquered quail, stuffed with foie gras and mash potato
LE PRÉ-DESSERT
Chef's seasonal pré-dessert
LE LYCHEE
Sugar sphere filled with lychee and lemon mousse, lychee sorbet
