FOOD IS ART

SOUPS AND STARTERS

FRESHLY SHUCKED OYSTERS (GF)Half dozen 55,000Dozen 90,000

SMOKED, CURED AND RAW

BEETROOT CURED SALMON GRAVLAX (GF)(N)

38,000

Falafel tots, mango, horseradish and quail eggs

SEABASS CEVICHE 38,000Pearl caviar, avocadoes, eggs mimosa and lime vinaigrette

PARMESAN AND TRUFFLE FRIES (GF) 10,000

GARLIC MASH (GF) 10,000

POTATO GRATIN (GF) 10,000

HOMEMADE FRIES (GF) 10,000

DESSERTS

VALRHONA CHOCOLATE DULCE FONDANT (N)

22,000

Bourbon vanilla ice cream

VANILLA AND RASPBERRY MILLEFEUILLE 22,000Macaron and mint basil sauce

TRIO CRÈME BRÛLÉE 20,000Mandarin, pistachio, salted caramel and mignardises

MEAT

ROASTED DUCK À L’ORANGE (GF) 45,000Carrot purée, Asian pears and gratin potatoes

CERTIFIED GRAIN-FED BLACK ANGUSTenderloin 200g (GF) Rib Eye 300g (GF)

WAGYU BEEF FILLET200g marble score 7 (GF)

Sauces to ShareBéarnaise, mushroom, red wine and shallot, cracked black and green peppercorn

All prices are in Lebanese Pounds, inclusive of taxes and service charge.Kindly note that we do not accept personal cheques.

N= Nuts, GF = Gluten freeShould you have any questions regarding the content or preparation of our dishes, please ask one of our team members.

POTATOFISH

PAN FRIED MISO COD FILLET 59,000Celeriac purée, kale, baby vegetables and lemon grass emulsion

SALMON PAVÉ (GF)(N) 58,000Leek comfit, pumpkin mousseline with hazelnut and baby spinach

STEAMED GREEN VEGETABLES (GF) 10,000

HERB GARDEN SALAD (GF) 10,000

STEAMED RICE (GF) 10,000

CREAMED SPINACH (GF) 10,000

SIDES

GRILLED CALAMARI (GF) 35,000Cherry tomatoes, artichoke and preservedlemon dressing

PAN SEARED SCALLOPS (GF) 48,000Quinoa risotto, green apple, Sevruga caviarand pomegranate

LOBSTER SOUP 45,000

CARAMELISED ONION SOUP 24,000

PRESSEE DE VOLAILLE AND FOIE GRAS (GF)

48,000

Chicken with foie gras terrine and black truffles,pickled vegetables and rocca

65,00076,000

130,000

ATLANTIC LOBSTER SALAD (N) 59,000Celery and apple remoulade, kaffir lime and soy vinaigrette

LE VERGER SALAD (GF) 32,000Forgotten vegetables, green leaves, orange carrot purée and ricotta

ENDIVE AND ROQUEFORTSALAD (N)(GF)

35,000

Walnuts, pears and grain mustard dressing

ITALIAN BURRATA CHEESE 45,000Heirloom tomatoes, beetroots, rocca leavesand fine herbs

35,000GREEN ASPARAGUS (GF)(N)Suc de cuisson with truffle and mouseline sauce

BEEF TARTAR A LA NICOISE (GF) 41,000Tomatoes, purple potatoes, basil, souri olive oil and anchovy emulsion

SEA BASS PAN SEARED FILLET (GF)(N) 46,000Chickpeas purée, red chicory, edamame and piquillos coulis

WHOLE GRILLED SEA BASS (GF) 50,000Mixed leaves, cherry tomatoes and balsamic vinaigrette

GRILLED OR PAN SEARED DOVER SOLE (GF)

130,000

Vegetables cocotte and mixed green salad

ATLANTIC LOBSTER THERMIDOR (GF) 140,000Grilled vegetables and mesclun salad

COQ AU VIN 48,000Chicken braised with red wine, smoked bacon,root vegetables and fresh herbs

LE GRAY BEEF WELLINGTON 65,000Grain-fed Angus beef wrapped in puff pastry with mushrooms and foie gras

FARM CHICKEN BREAST 46,000Braised red cabbage, fondant potatoesand chicken jus

ROASTED LAMB RACK 69,000Fresh herbs crust, peas à la Française and mint infusion

PASTA RISOTTO

PESTO LINGUINI (N) 38,000Pecorino cheese and toasted pine nuts

LOBSTER 66,000With tomatoes and green peas

MIXED MUSHROOM (GF) 41,000With truffle oil and Reggiano Parmesan

SQUID INK PASTA WITH SEAFOOD 45,000Shrimps, calamari, scallops, mussels, tomatoes and fresh basil

SAUTÉED WILD MUSHROOMS (GF) 10,000

PAIN PERDU (N) 22,000Caramel panacotta, mixed berries with ashta ice cream

GOURMAND WHITE CHOCOLATE MOUSSE 20,000Passion fruit and mango salsa, chocolate sauce

FRESHLY SLICED FRUITS OF THE SEASON (GF) 20,000

Allumettes cheese crust

With crab ravioli and asparagus tagliatelle