``MOON`` MENU
Amuse Bouche
Oyster Gillardeau “Tosca Gin Tonic Foam”,
Mandarine Sprout, Salmon Caviar.
We continue
Cured Bonito in Orange Tree Leaves,
Cauliflower, Leek, Chard, Nougat, Beetroot, Nougatine.
Veal Sweetbread,
Shiso Leave, Spices Caramel, Sesame, Carrot.
Sorbet
Main course
Baked Seabass in Salt with Wild Fennel,
Oil Tasting, Selection of Vegetables.
Or
Chateaubriand in Crust Salt,
Served in Gueridon, Seasonal Vegetables.
Dessert
Fillet Cigar,
White Chocolate and Cinnamon, Chestnut, Lime and Confited Ginger Sorbet.