Our chef de cuisine Philippe Lemoine and his international team will indulge you with fresh fish dishes, a big variety of oysters , mouth-watering seafood and superb meat – for an evening full of gourmet moments.
Chicory | olives | yuzu vinaigrette
Condiments | french fries
Fig chutney | brioche
Imperial caviar | crème fraîche d'Isigny
Avocado | grapefruit | heart of palm | tarragon | romaine salad
Horseradish lemon crème fraîche | keta caviar | avocado
Classic condiment garnishes
1x Spéciales de Gillardeau Oyster| 1x wild Sylt royal oyster
Tuna tartar | red shrimps
Balik Salmon | keta caviar
6 Oysters with shallot vinaigrette | lobster
Argentine red shrimps | balik salmon | loup de mer tartare
Prawns rosée | aioli | cocktail sauce | avocado | heart of palm salad
From 2 persons 89 per person
Optionally with 50 g imperial caviar
130
Truffle- french fries | sauce béarnaise
Truffle- french fries | sauce béarnaise
Caesar salad
Wild catch 500g | aioli
Piece
Piece
50 g
mit klassischen Beilagen
Fine fish fillets | scallop | shrimp | saffron | croutons | rouille
Truffle | parmesan
Hummus | hazelnuts | spring onions
Broccolini | pomegranate | sweet potato | chickpeas | beets
Sauce vierge
mit Sellerie-Trüffelpüree
Artichokes | date tomatoes | herb oil
Jalapeño tomato sugo
Oven peppers | tomatoes | jalapeño | olive potatoes
mit jungen Blattspinat und Koriander
mit Jakobsmuscheln und Flusskrebsen
Ontario natural angus | canada
Sarawak pepper sauce | sauce béarnaise
Fillet of beef | lobster | béarnaise sauce
Sweet potato fries | seasonal vegetables
Vanilla ice cream
Exquisite selection of sweet cakes
Bourbon vanilla
Raspberry ragout | pistachio ice cream
marinated berries
Selection lemon | blueberry or apple
Figs | walnuts
Parma ham | figs | cashews