La Carte

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Appetizers

Juicy cherry with foie gras stuffing 1400
Carpaccio of prawns with coconut curry flavor (served with gingery-sour bouillon)
1800
Kamchatka crab accompanied by bio-vegetables and herbs
2400
Salmon and oyster tartare with ginger jelly
2100
Tomato concasse, and crunchy mini pies stuffed with goat cheese
1100
Calamari tempura on a bed of sweet tomatoes with coconut capsules
950
Classical beef tartar “La Parisienne” with nori chips
1600
Tartar of crispy vegetables and smoked butterfish in basil marinade with fresh estragon sorbet on top
860
Oyster №2 “Speciale”
450



Hot Appetizers

Crab meat tempura with passionfruit marmalade and coconut flavored foam
2400
Russian far eastern scallops on green peas mousse
2000
Risotto with quail and Perigord truffles
2100
Salt cod brandade with tempura fried calamari 1600
Roasted foie gras and ceps on creme brulee of pumpkin with chestnut mousse 1500
“Forest Fantasy” - mushrooms in fluffy mashed potatoes with chicken liver confit, poached egg and sauce Porto
1300



Soups

“Duo of tastes” – cream soup of pumpkin and chestnut with truffle, foie gras and smoked duck
1500
Creamy mushroom soup with oyster and smoked fish flavor
1300
Soup “Escargot” with herbs
1300
Onion soup “Vieux Paris” 900



Fish

Marseille bouillabaisse with different kinds of fish, prawns, mini calamari, croutons and Ailloli sauce
3200
Crab cannelloni with Sabayon sauce
2200
Fillet of sea bass “label rouge” a La Provencale with tomato concasse
3600
Turbot in sabayon, seaweed mashed potatoes with butterfish and fluffy “Fumé” sauce
3600
Filet of St. Pierre with potato parmantier and mussels sauce
2700



Meat

Entire roasted duck
11000
Ribeye steak with herbed potato gratin and Béarnaise sauce (for 2 persons)
5200
Beef fillet with sauce Porto on cep carpaccio
2800
Fillet of venison with sweet and sour sauce served with vegetable mille-feuille
2500
Confit lamb shoulder with restructured eggplant
1800
"Coq au vin"
1800
Duck breast on pumpkin and apple mousse with cherry sauce and foie gras capsules
1500
Tender chicken cooked at a lower temperature with langoustine and sauce “ Bisque” 1900



Dessert

Grand-Marnier-Baba with assorted red berries
1200
Velvet sphere “Three Flavours” (dark chocolate, banana and caramel
1200
Williams pear with calvados syrup inside
1100
Homemade apple pie “La Colline” with vanilla ice cream
850
Raspberry dome filled with caramelized pistachios
750
Éclair-donuts with ananas cubes and fluffy buttercream
650
Hazelnut praline Éclair
650
Lemon crunchy ring with bergamot flavour covered with meringue
600
Choice of home ice cream and sorbets
200