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Fennel Confit, Arugula, Sea Urchin, Citrus Granité
Asparagus Marmalade, Shaved Summer Truffles, Verjus Vinaigrette
Wilted Baby Spinach, Apple Pearls, Jasmine Emulsion
Salad of Cucumber, Micro Celery, Caviar
Seasonal Summer Mushrooms, Chervil, Light Vanilla Velouté
Salmon Confit, Basil, Smoked Olive Oil
Licorice, Braised Baby Vegetables
Cauliflower Mousseline, Chervil, Light Hazelnut Velouté
Fingerlings, Seasonal Pulses, Lemon Grass Broth
Bitter Sweet Eggplant, Niçoise Vegetables, Black Olive Infused Jus
Herbed Bone Marrow, Grilled Asparagus, Bordelaise Reduction
Pommes Dauphine, Apricots, Glacé Turnips, Sauce Diable
Bitter Cocoa Sorbet
Peach Tart, Rosemary Ice Cream
Cherries Griottines, Chocolate Crisp
Pistachio Dacquoise, Vanilla Crème Brulée
Hazelnuts, Tanariva Chocolate Mousse
Coconut Sorbet
| Chef’s Daily Preparation
| Salad of Raw and Cooked Vegetables
| Steamed Filet of Local Bass
| Medallions of Elysian Fields Lamb
| “Duel” of Brie
| Hot Passion Fruit Soufflé
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