| APPETIZERS |
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arancini
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5 |
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marinated olives with citrus and thyme
|
5 |
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caramelized, spicy nuts
|
5 |
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chick pea purée with yogurt and Espelette pepper
|
6 |
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salad of Brussel sprouts, rosette de Lyon, green apple, fresh chèvre and fried onions
|
7 |
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Guinea Fowl and foie gras rillettes, moutarde violette and pickles
|
9 |
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salmon Gravlax, celery, orange and brioche croutons
|
10 |
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fish tartar, fennel, pine nuts and yogurt with Espelette pepper
|
12 |
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Parma ham, melon, chives and pine nuts
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12 |
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scallop carpaccio, radish, lime, lemon balm and mustard ice cream
|
13 |
|
 |
| LES TARTES DE PATRICE |
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pizza bianca, à la Patrice
|
10 |
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alsatian tarte flambée (flammeküeche)
|
10 |
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tomatoes, fennel and fresh goat cheese
|
12 |
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shrimps, pesto, dill, parsley, lemon comfit, almonds and Espelette pepper
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12 |
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mushroom marmalade, watercress with walnut oil and mimolette cheese
|
14 |
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chorizo, roasted pepper, caramelized onions, Ossau-Iraty and pecans
|
14 |
|
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| FOIE GRAS |
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foie gras terrine, apricot, marinated onions and parsley garnish,
brioche with orange and cocoa nibs
|
16 |
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pan seared foie gras, smoked butternut squash purée,
raw and pickled mushrooms, almonds and nut oil
|
19 |
|
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| PLATS |
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specials of the day
|
20 |
|
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| CHEESE |
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our selection of cheeses from Quebec and Europe
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4$/25g |
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| DESSERTS |
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lemon curd, kumquat, honey, fennel and almond
|
8 |
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“Candy Cap” panna cotta, “Paula Red” sorbet, pecans and rosemary
|
8 |
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Araguani chocolate tart, pear, hazelnut, red wine and spices
|
8 |
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litchee granite, white chocolate and yoghurt cream, grapefruit, Campari and hibiscus
|
8 |
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chocolate pot-de-crème, caramel and Maldon salt
|
8 |
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mignardises platter
|
8 |
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