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MENU « LUNCH »

129 AED per person
starter – main course – dessert or two starters – main course
Add a Glass of White, Rose or Red for 39 AED
AVAILABLE FROM SUNDAY TO THURSDAY

L’AMUSE BOUCHE
seasonal


LES ENTREES FROIDES

L’AUBERGINE
eggplant mille-feuille with mozzarella and basil
LE GASPACHO
tomato gazpacho with mustard sorbet
LA CAESAR SALADE
caesar salade, grilled chicken, quail eggs, parmigiano
LE SAUMON
fresh salmon tataki, guacamole and yuzu


LES ENTREES CHAUDES

L’OEUF
poached egg « Carbonara » style with beef bacon
L’ARTICHAUD
crispy artichoke with fine parmesan risotto
LES CREVETTES Additional 50 AED
wild shrimps in crunchy vermicelli spiced with sumac and lime
LE GYOZA
japanese ravioli stuffed with shrimp and spiced langoustine bisque


LES PLATS

LA MORUE
cod fish à la plancha, herbed ravioli with basil and vegetable broth
LE FAUX FILET Additional 50 AED
striploin beef «Black Onyx»
LE VEAU
veal belly glazed with soy sauce, eryngii mushroom and souffle potato
LES SPAGHETTIS
L’Atelier style spaghetti choice of the day


LES DESSERTS

LES DESSERTS DU JOUR
dessert of the day

MENU « LUNCH »

129 AED per person
starter – main course – dessert or two starters – main course
Add a Glass of White, Rose or Red for 39 AED
AVAILABLE FROM SUNDAY TO THURSDAY

L’AMUSE BOUCHE
seasonal


LES ENTREES FROIDES

L’AUBERGINE
eggplant mille-feuille with mozzarella and basil
LE GASPACHO
tomato gazpacho with mustard sorbet
LA CAESAR SALADE
caesar salade, grilled chicken, quail eggs, parmigiano
LE SAUMON
fresh salmon tataki, guacamole and yuzu


LES ENTREES CHAUDES

L’OEUF
poached egg « Carbonara » style with beef bacon
L’ARTICHAUD
crispy artichoke with fine parmesan risotto
LES CREVETTES Additional 50 AED
wild shrimps in crunchy vermicelli spiced with sumac and lime
LE GYOZA
japanese ravioli stuffed with shrimp and spiced langoustine bisque


LES PLATS

LA MORUE
cod fish à la plancha, herbed ravioli with basil and vegetable broth
LE FAUX FILET Additional 50 AED
striploin beef «Black Onyx»
LE VEAU
veal belly glazed with soy sauce, eryngii mushroom and souffle potato
LES SPAGHETTIS
L’Atelier style spaghetti choice of the day


LES DESSERTS

LES DESSERTS DU JOUR
dessert of the day