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BUSINESS LUNCH MENU

129 AED per person
starter – main course – dessert
or two starters – main course

L’AMUSE-BOUCHE
seasonal


LES ENTRÉES FROIDES

L’AUBERGINE
eggplant mille-feuille with mozzarella and basil

LE GASPACHO
tomato gazpacho with mustard sorbet

LE SAUMON
fresh salmon tataki, wasabi and yuzu


LES ENTRÉES CHAUDES

L’OEUF
poached egg « Carbonara » style with beef bacon

LES CREVETTES
shrimps in crunchy vermicelli spiced with sumac and lime
Additional 50 AED

LE GYOZA
japanese ravioli stuffed with chicken and leek in asian-flavored broth


LES PLATS

LA MORUE
cod fish à la plancha, herbed ravioli with basil and vegetable broth

LE FAUX FILET
striploin beef «Black Onyx», baby potatoes and padron peppers in tempura
Additional 50 AED

LA VOLAILLE
chicken breast milanese style, baby spinach & parmesan

LES SPAGHETTIS
L’Atelier style spaghetti choice of the day


LES DESSERTS

LES DESSERT DU JOUR
dessert of the day

BUSINESS LUNCH MENU

129 AED per person
starter – main course – dessert
or two starters – main course

L’AMUSE-BOUCHE
seasonal


LES ENTRÉES FROIDES

L’AUBERGINE
eggplant mille-feuille with mozzarella and basil

LE GASPACHO
tomato gazpacho with mustard sorbet

LE SAUMON
fresh salmon tataki, wasabi and yuzu


LES ENTRÉES CHAUDES

L’OEUF
poached egg « Carbonara » style with beef bacon

LES CREVETTES
shrimps in crunchy vermicelli spiced with sumac and lime
Additional 50 AED

LE GYOZA
japanese ravioli stuffed with chicken and leek in asian-flavored broth


LES PLATS

LA MORUE
cod fish à la plancha, herbed ravioli with basil and vegetable broth

LE FAUX FILET
striploin beef «Black Onyx», baby potatoes and padron peppers in tempura
Additional 50 AED

LA VOLAILLE
chicken breast milanese style, baby spinach & parmesan

LES SPAGHETTIS
L’Atelier style spaghetti choice of the day


LES DESSERTS

LES DESSERT DU JOUR
dessert of the day