SMALL BITES


Oysters
Champagne and black pepper vinaigrette
50,- pr stk


Jambon noir de Bigorre on toast
with Comté and shaved hazelnuts
110,- pr stk


Quail Egg Tartelette
Saffron, black pepper and lobster essence
110,- pr stk


40g Caviar “Gold selection Esben Holmboe Bang”
Traditional accompaniments
2000,-




STARTERS


Duck liver parfait with compote of dates
piment d’espelette and grilled brioche
385,-


Scallops roasted in butter and honey chestnuts,
cognac and ham consommé
435,-


Brown Crab Thermidor
grapefruit and piment d’Esplette
425,-




MAIN COURSES


Boeuf Bourguignon a la ‘Vol-au-Vent’
potato mousseline, parsley and bone marrow
575,-


Pigeon “Rossini”
Albufera sauce, madeira and caramelised onions
575,-


Cod a la “Mousseline”
Smoked beurre blanc with white sturgeon caviar
565,-




OUR SIGNATURE


Beef a la “Wellington”
creamed morel and cognac sauce

800,-




DESSERTS AND CHEESE


White chocolate Crémeux
strawberry and rose pepper
295,-


Chocolate Coulant
vanilla and port ice cream
(Has to be ordered at the start of your dinner to allow cooking time)
295,-


Baba au Rhum

lemon, hazelnut and vanilla
295,-


Cheese of the day
235,-