APPETIZERS TO SHARE
LES CREVETTES (sh)(g)(se) 89 Wild shrimps in crunchy vermicelli, spiced with sumac & lime
LA CECINA (g) 125 Dry-cured beef ham from Leon served with tomato bread
LA TARTE À LA TOMATE (g)(v) 89 Crunchy tomato tart, confit tomatoes and thym
LES ESCARGOTS (g)(d) 95 Burgundy snails in “persillade”
LES MINI BURGERS (g)(d)(se)(e) 139 Beef burger with foie gras and sweet grilled peppers
LES PIZZETTES 89 “Comme une pissaladière” caramelized onions, anchoives (g)(e)(d)(s) Tomato, olive tapenade & mozzarella (g)(e)(v)(d) Seasonal truffle (seasonal prices) (g)(e)(d)
SALADS
LA BURRATA (d)(v) 120 With heirloom tomato, virgin olive oil from « Baux de Provence »
LA NIÇOISE (s) 139 Confit tuna on a crunchy lettuce, mediterranean vegetables
LA SALADE DE KING CRAB (e)(sh) 225 King crab on a crunchy lettuce heart prepared « à la minute »
CAVIAR
CAVIAR BOX 30gr (d)(v) 420 Caviar royal oscietra box served with pizzette and condiments
CAVIAR BOX 50gr (s) 700 Caviar royal oscietra box served with pizzette and condiments
CAVIAR BOX 100gr (e)(sh) 1400 Caviar royal oscietra box served with pizzette and condiments
STARTERS
LE POIREAU (e)(so)(g) 69 Mimosa style with wasabi & Shiitake mushroom
LE CARPACCIO 99/135/69 Wild sea bream, lime and « espelette pepper » (s) Beef, mix salad and truffle cream (d)(g) Artichoke and truffle vinaigrette (v)
LE CEVICHE DE BAR (s)(so)(g) 99 Fresh sea bass marinated with Peruvian citrus
LE TARTARE DE SAUMON (e)(s) 135 Salmon tartare with shiso leaves and tobiko
LA LANGOUSTINE (d)(g)(s) 189 Langoustine in ravioli with truffle, foie gras sauce
L’OEUF CAVIAR (e)(d)(g)(s) 220 Oscietra caviar over a crispy poached egg, smoked salmon
LES SAINT-JACQUES sh)(d) 160 Grilled scallops, topinambur velouté and parmesan emulsion
LE TARTARE DE BOEUF (e)(s) 145 Beef tartare delicately seasoned, served with French fries
L’OEUF (g)(d)(e) 95 Poached egg «Carbonara» style with beef bacon
LE FOIE GRAS PÔELÉ 189 Hot duck liver, glazed fig and hibiscus
LA TERRINE DE FOIE GRAS (g)(d) 189 « Terrine » duck liver with seasonal gelée and toast
LE GASPACHO (g)(d)(v) 59 Tomato gaspacho “à la Catalane”
MAIN COURSES
LES SPAGHETTIS 89/105/245 Tomato & Basil (g)(d) Beef Carbonara (e)(g)(d) Caviar Oscietra (s)(g)(d)
LE RISOTTO AUX CÈPES (d) 195 Porcini mushroom risotto, porcini jus
LE BLACK COD (s)(g)(d) 209 Marinated with miso, daikon velouté and yuzu
LA CAILLE (so)(g)(d) 155 Lacquered quail, stuffed with foie gras
LES NOIX D’ENTRECÔTE (d) 349/499 Rib eye served with baby potato “Black Angus” 400gr “Wagyu” 400gr
L’AGNEAU DE LAIT (d) 195 Milk fed baby lamb chops with thyme
LE BAR (s) 205 Sea bass cooked à la plancha, mediterranean style
LE TOURNEDOS DE BOEUF (d) 339 Tenderloin “Wagyu” with malabar pepper sauce
MAIN COURSES TO SHARE
LA SOLE (s)(d) 550 Dover sole “meunière” or “plancha” 700gr - 800gr
LA CÔTE DE BOEUF (d) 1250 Dry aged wagyu served with seasonnal garnishes (3/4 pax)
L’ÉPAULE D’AGNEAU (d) 550 12 hours slow cooked lamb shoulder served with garnishes
SIDES
LES LÉGUMES (v)(d) 35 Brococolini or baby spinach
LA SUCRINE 29 Green salad
LA PURÉE (d) 35 Our signature mash potato
LES POMMES FRITES 35 French fries
LE GRATIN DAUPHINOIS (d) 45 Traditional dauphinois gratin
DESSERTS & CHEESES
LA GLACE CONFITURE DE LAIT LA GLACE CONFITURE DE LAIT (d)(e)(n) 89 Dulche de leche ice cram served with a choice of toppings
LA TARTE TATIN À PARTAGER (g)(n) 115 Tradional tatin tart served with vanilla ice cream
LE MONT BLANC (d)(e)(n) 69 Crunchy meringue, chesnut cream and sorbet, blackcurrant sauce
LE LYCHEE (n) 75 Sugar sphere filled with lychee and lemon mousse, lychee sorbet
LE SOUFFLÉ (d)(e)(n) 69 Hazelnut soufflé, praliné heart and vanilla ice cream
LE CHOCOLAT SENSATION LE CHOCOLAT SENSATION (d)(n)(e)(g) 80 Smooth chocolate ganache «Araguani», cacao sorbet
LA NOIX DE COCO (e) 65 Crystallized coconut at -200°C, emulsion of fresh mango, lime
CRÉME CARAMEL (d)(e) 50 Vanilla custard with caramel sauce
LES FROMAGES (d) 79 Cheese selection from Mons master cheese affiner
(g) Gluten (se) Sesame (sh) Shellfish (so) Soy (d) Dairy (n) Nuts (e) Egg (v) Vegetarian Prices are in UAE Dirhams, subject to 7% Authority fee and inclusive of 5% VAT
MENU EPICURE - 600 AED
L’AMUSE BOUCHE (g) Seasonal
LE CAVIAR ROYAL OSCIÈTRE (s)(sh) Caviar Royal Oscietra , king crab and avocado
LA SAINT-JACQUES (sh)(d) Grilled scallop, topinambur velouté and parmesan emulsion
LE FOIE GRAS POÊLÉ (sh)(d) Pan fried foie gras, glazed fig and hibiscus
LE BLACK COD (d)(g)(s) Marinated with miso, daikon velouté and yuzu infusion
LAMB SADDLE (d) Slow cooked lamb saddle served mix herbs and mash potato
ORLA CAILLE (d)(g)(so) Lacquered quail, stuffed with foie gras and mash potato
LE PRÉ-DESSERT Chef’s seasonal pré-dessert
LE LYCHEE (n) Sugar sphere filled with lychee and lemon mousse, lychee sorbet
MENU EPICURE - 600 AED
L’AMUSE BOUCHE (g) Seasonal
LE CAVIAR ROYAL OSCIÈTRE (s)(sh) Caviar Royal Oscietra , king crab and avocado
LA SAINT-JACQUES (sh)(d) Grilled scallop, topinambur velouté and parmesan emulsion
LE FOIE GRAS POÊLÉ (sh)(d) Pan fried foie gras, glazed fig and hibiscus
LE BLACK COD (d)(g)(s) Marinated with miso, daikon velouté and yuzu infusion
LAMB SADDLE (d) Slow cooked lamb saddle served mix herbs and mash potato
ORLA CAILLE (d)(g)(so) Lacquered quail, stuffed with foie gras and mash potato
LE PRÉ-DESSERT Chef’s seasonal pré-dessert
LE LYCHEE (n) Sugar sphere filled with lychee and lemon mousse, lychee sorbet
APPETIZERS TO SHARE
LES CREVETTES (sh)(g)(se) 89 Wild shrimps in crunchy vermicelli, spiced with sumac & lime
LA CECINA (g) 125 Dry-cured beef ham from Leon served with tomato bread
LA TARTE À LA TOMATE (g)(v) 89 Crunchy tomato tart, confit tomatoes and thym
LES ESCARGOTS (g)(d) 95 Burgundy snails in “persillade”
LES MINI BURGERS (g)(d)(se)(e) 139 Beef burger with foie gras and sweet grilled peppers
LES PIZZETTES 89 “Comme une pissaladière” caramelized onions, anchoives (g)(e)(d)(s) Tomato, olive tapenade & mozzarella (g)(e)(v)(d) Seasonal truffle (seasonal prices) (g)(e)(d)
SALADS
LA BURRATA (d)(v) 120 With heirloom tomato, virgin olive oil from « Baux de Provence »
LA NIÇOISE (s) 139 Confit tuna on a crunchy lettuce, mediterranean vegetables
LA SALADE DE KING CRAB (e)(sh) 225 King crab on a crunchy lettuce heart prepared « à la minute »
CAVIAR
CAVIAR BOX 30gr (d)(v) 420 Caviar royal oscietra box served with pizzette and condiments
CAVIAR BOX 50gr (s) 700 Caviar royal oscietra box served with pizzette and condiments
CAVIAR BOX 100gr (e)(sh) 1400 Caviar royal oscietra box served with pizzette and condiments
STARTERS
LE POIREAU (e)(so)(g) 69 Mimosa style with wasabi & Shiitake mushroom
LE CARPACCIO 99/135/69 Wild sea bream, lime and « espelette pepper » (s) Beef, mix salad and truffle cream (d)(g) Artichoke and truffle vinaigrette (v)
LE CEVICHE DE BAR (s)(so)(g) 99 Fresh sea bass marinated with Peruvian citrus
LE TARTARE DE SAUMON (e)(s) 135 Salmon tartare with shiso leaves and tobiko
LA LANGOUSTINE (d)(g)(s) 189 Langoustine in ravioli with truffle, foie gras sauce
L’OEUF CAVIAR (e)(d)(g)(s) 220 Oscietra caviar over a crispy poached egg, smoked salmon
LES SAINT-JACQUES sh)(d) 160 Grilled scallops, topinambur velouté and parmesan emulsion
LE TARTARE DE BOEUF (e)(s) 145 Beef tartare delicately seasoned, served with French fries
L’OEUF (g)(d)(e) 95 Poached egg «Carbonara» style with beef bacon
LE FOIE GRAS PÔELÉ 189 Hot duck liver, glazed fig and hibiscus
LA TERRINE DE FOIE GRAS (g)(d) 189 « Terrine » duck liver with seasonal gelée and toast
LE GASPACHO (g)(d)(v) 59 Tomato gaspacho “à la Catalane”
MAIN COURSES
LES SPAGHETTIS 89/105/245 Tomato & Basil (g)(d) Beef Carbonara (e)(g)(d) Caviar Oscietra (s)(g)(d)
LE RISOTTO AUX CÈPES (d) 195 Porcini mushroom risotto, porcini jus
LE BLACK COD (s)(g)(d) 209 Marinated with miso, daikon velouté and yuzu
LA CAILLE (so)(g)(d) 155 Lacquered quail, stuffed with foie gras
LES NOIX D’ENTRECÔTE (d) 349/499 Rib eye served with baby potato “Black Angus” 400gr “Wagyu” 400gr
L’AGNEAU DE LAIT (d) 195 Milk fed baby lamb chops with thyme
LE BAR (s) 205 Sea bass cooked à la plancha, mediterranean style
LE TOURNEDOS DE BOEUF (d) 339 Tenderloin “Wagyu” with malabar pepper sauce
MAIN COURSES TO SHARE
LA SOLE (s)(d) 550 Dover sole “meunière” or “plancha” 700gr - 800gr
LA CÔTE DE BOEUF (d) 1250 Dry aged wagyu served with seasonnal garnishes (3/4 pax)
L’ÉPAULE D’AGNEAU (d) 550 12 hours slow cooked lamb shoulder served with garnishes
SIDES
LES LÉGUMES (v)(d) 35 Brococolini or baby spinach
LA SUCRINE 29 Green salad
LA PURÉE (d) 35 Our signature mash potato
LES POMMES FRITES 35 French fries
LE GRATIN DAUPHINOIS (d) 45 Traditional dauphinois gratin
DESSERTS & CHEESES
LA GLACE CONFITURE DE LAIT LA GLACE CONFITURE DE LAIT (d)(e)(n) 89 Dulche de leche ice cram served with a choice of toppings
LA TARTE TATIN À PARTAGER (g)(n) 115 Tradional tatin tart served with vanilla ice cream
LE MONT BLANC (d)(e)(n) 69 Crunchy meringue, chesnut cream and sorbet, blackcurrant sauce
LE LYCHEE (n) 75 Sugar sphere filled with lychee and lemon mousse, lychee sorbet
LE SOUFFLÉ (d)(e)(n) 69 Hazelnut soufflé, praliné heart and vanilla ice cream
LE CHOCOLAT SENSATION LE CHOCOLAT SENSATION (d)(n)(e)(g) 80 Smooth chocolate ganache «Araguani», cacao sorbet
LA NOIX DE COCO (e) 65 Crystallized coconut at -200°C, emulsion of fresh mango, lime
CRÉME CARAMEL (d)(e) 50 Vanilla custard with caramel sauce
LES FROMAGES (d) 79 Cheese selection from Mons master cheese affiner
(g) Gluten (se) Sesame (sh) Shellfish (so) Soy (d) Dairy (n) Nuts (e) Egg (v) Vegetarian Prices are in UAE Dirhams, subject to 7% Authority fee and inclusive of 5% VAT
