MENU « DÉJEUNER »
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
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
LA VOLAILLE chicken breast milanese style, baby spinach & parmesan
LES SPAGHETTIS L’Atelier style spaghetti choice of the day
LES DESSERT DU JOUR dessert of the day
LES DESSERTS
MENU « DÉJEUNER »
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
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
LA VOLAILLE chicken breast milanese style, baby spinach & parmesan
LES SPAGHETTIS L’Atelier style spaghetti choice of the day
LES DESSERT DU JOUR dessert of the day
LES DESSERTS