STARTERS

* Opera of Duck Foie Gras and smoked Duck breast, Mulled wine jelly

26 €

 

* Local sourced Snails, Pan fried Mushrooms with Colonnata’s lard, Creamy flavored butter

25 €

 

* Cep and Parsnip creamy soup, Tiny diced Savoy Pear and Smoked ham

24 €

 

*Seabass and Crab marinated as a Ceviche curry flavored, Pineapple and yuzu vinaigrette

24.50 €

 

* Upside-down Savoy’s apple and Foie gras pie, Barbecue sauce

26 €

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MAIN COURSES

* Snacked Scallops, Shellfish and Yuzu emulsion

39 €

 

* Codfish confit with winter Citrus fruits, Lobster creamy sauce with Orange flavored

38 €

 

* Marinated Beef with Herbs, Roasted and lightly smoked vegetables, Béarnaise sauce

37 €

 

* Pigeon in two ways, slowly cooked Suprême and Samosa, Pumpkin and Ginger puree, sweet and sour sauce

38 €

 

* Veal and Duck Foie Gras Rossini, Melanosporum Truffles, Sweet Potatoes puree

40 €

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CHEESE & DESSERTS

* Regional cheeses board

15 €

 

* Medley of Chestnuts mousse, Crystalized Chestnuts & Meringue and Whisky Ice-cream

12 €

 

* Chef’s inspiration of Orange Gingerbread and Chocolate cream

12.50 €

 

*Hot and cold “Profiterole”, Vanilla ice-cream flavored with Truffle, Sphere & Chocolate sauce

15 €

 

* Crispy cake, Hazelnut mousse, Toffee and Chocolate

13.50 €