APPETIZERS TO SHARE
LES CREVETTES89,00 AED
Wild shrimps in crunchy vermicelli, spiced with sumac & lime
LA CECINA125,00 AED
Dry-cured beef ham from Leon served with tomato bread
LA TARTE À LA TOMATE89,00 AED
Crunchy tomato tart, confit tomatoes and thym
LES ESCARGOTS95,00 AED
Burgundy snails in “persillade”
LES MINI BURGERS139,00 AED
Beef burger with foie gras and sweet grilled peppers
LES PIZZETTES89,00 AED
- Comme une pissaladière0,00 AED
- Tomato, olive tapenade & mozzarella0,00 AED
- Seasonal truffle (seasonal prices)0,00 AED
SALADS
LA BURRATA120,00 AED
With heirloom tomato, virgin olive oil from « Baux de Provence »
LA NIÇOISE139,00 AED
Confit tuna on a crunchy lettuce, mediterranean vegetables
LA SALADE DE KING CRAB225,00 AED
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
- 30gr420,00 AED
- 50gr700,00 AED
- 100gr1400,00 AED
Starters
LE POIREAU69,00 AED
Mimosa style with wasabi & Shiitake mushroom
LE CARPACCIO99,00 AED
Wild sea bream, lime and espelette pepper
- Beef, mix salad and truffle cream135,00 AED
- Artichoke and truffle vinaigrette69,00 AED
LE CEVICHE DE BAR99,00 AED
Fresh sea bass marinated with Peruvian citrus
LE TARTARE DE SAUMON135,00 AED
Salmon tartare with shiso leaves and tobiko
LA LANGOUSTINE189,00 AED
Langoustine in ravioli with truffle, foie gras sauce
L'OEUF CAVIAR220,00 AED
Oscietra caviar over a crispy poached egg, smoked salmon
LES SAINT-JACQUES160,00 AED
Grilled scallops, topinambur velouté and parmesan emulsion
LE TARTARE DE BOEUF145,00 AED
Beef tartare delicately seasoned, served with French fries
L'OEUF95,00 AED
Poached egg 'Carbonara' style with beef bacon
LE FOIE GRAS POÊLÉ189,00 AED
Hot duck liver, glazed fig and hibiscus
LA TERRINE DE FOIE GRAS189,00 AED
Terrine duck liver with seasonal gelée and toast
LE GASPACHO59,00 AED
Tomato gaspacho 'à la Catalane'
MAIN COURSES
LES SPAGHETTIS Tomato & Basil89,00 AED
LES SPAGHETTIS Beef Carbonara105,00 AED
LES SPAGHETTIS Caviar Oscietra245,00 AED
LE RISOTTO AUX CÈPES195,00 AED
Porcini mushroom risotto, porcini jus
LE BLACK COD209,00 AED
Marinated with miso, daikon velouté and yuzu
LA CAILLE155,00 AED
Lacquered quail, stuffed with foie gras
LES NOIX D’ENTRECÔTE Rib eye served with baby potato 'Black Angus' 400gr349,00 AED
LES NOIX D’ENTRECÔTE Rib eye served with baby potato 'Wagyu' 400gr499,00 AED
L’AGNEAU DE LAIT195,00 AED
Milk fed baby lamb chops with thyme
LE BAR205,00 AED
Sea bass cooked à la plancha, mediterranean style
LE TOURNEDOS DE BOEUF339,00 AED
Tenderloin 'Wagyu' with malabar pepper sauce
MAIN COURSES TO SHARE
LA SOLE Dover sole 'meunière' or 'plancha' 700gr - 800gr550,00 AED
LA CÔTE DE BOEUF1250,00 AED
Dry aged wagyu served with seasonal garnishes (3/4 pax)
L’ÉPAULE D’AGNEAU550,00 AED
12 hours slow cooked lamb shoulder served with garnishes
SIDES
LES LÉGUMES35,00 AED
Broccolini or baby spinach
LA SUCRINE29,00 AED
Green salad
LA PURÉE35,00 AED
Our signature mash potato
LES POMMES FRITES35,00 AED
French fries
LE GRATIN DAUPHINOIS45,00 AED
Traditional dauphinois gratin
DESSERTS & CHEESES
LA GLACE CONFITURE DE LAIT89,00 AED
Dulche de leche ice cram served with a choice of toppings
LA TARTE TATIN À PARTAGER115,00 AED
Tradional tatin tart served with vanilla ice cream
LE MONT BLANC69,00 AED
Crunchy meringue, chesnut cream and sorbet, blackcurrant sauce
LE LYCHEE75,00 AED
Sugar sphere filled with lychee and lemon mousse, lychee sorbet
LE SOUFFLÉ69,00 AED
Hazelnut soufflé, praliné heart and vanilla ice cream
LE CHOCOLAT SENSATION80,00 AED
Smooth chocolate ganache «Araguani», cacao sorbet
LA NOIX DE COCO65,00 AED
Crystallized coconut at -200°C, emulsion of fresh mango, lime
CRÈME CARAMEL50,00 AED
Vanilla custard with caramel sauce
LES FROMAGES79,00 AED
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
