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Caviar

potato blini, osetra caviar, crème fraîche

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Morue

smoked sablefish, cucumber yuzu relish, dill emulsion, crispy fish skin

or

beef tartare, roasted sunchoke, barrel-aged soy sauce, smoked mustard

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Agnolotti

egg yolk Comté filling, white truffle sauce, chive oil

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Canard

aged duck breast, duck leg confit, braised red cabbage, pomme purée, Port wine jus

or

Truite

herbed trout confit, lobster potato croquette, grilled broccolini, roasted cauliflower crème, lemon beurre blanc

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chocolate dome, roasted banana ice cream, passion fruit gel, vanilla mousseline

–

macaron

VALENTINE’S DAY