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with warm lingonberry jam and brioche toast
Roquefort, goat cheese, Brie
with young greens
with “sunnyside up” egg
with raspberry jam and vanilla bean syrup
with warm champagne vinaigrette
with pommes frites
with goat cheese, young greens and Melba toast
with balsamic vinaigrette
with avocado and sweet chile crème fraiche
with young greens and sherry-walnut vinaigrette
with hearts of palm, radish, lotus root, sesame oil and champagne vinaigrette
with a Roquefort sauce
with a raspberry-cassis sauce
with a grape-tarragon demi-glace
with dijon mustard, chardonnay and demi-glace
with noisette butter, chardonnay, lemon juice and capers
with a miso beurre blanc
with pommery mustard, glace de volaille and crème fraiche
served in an almond tulip with coffee sauce
served with raspberry coulis
a baked vanilla custard with caramel sauce
served with raspberry sauce
with Grand Marnier flavored yogurt, chopped pistachio and almond tuile
Chef’s selection, served with fruit and water crackers
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