April - Bisto de saison

Available at the inn's bar from 5 PM on Tuesday, Wednesday, and Thursday evenings, and from 3:30 PM on Friday and Saturday evenings.

SNACKS

Sweet and spicy nuts — 6

Warm olives — 7

Focaccia, black garlic butter — 9

Available from 17:30 at the restaurant and the bar

To encourage friendliness and discovery, we suggest that you share the various dishes on our menu. You’ll notice that each dish is associated with a number of points. For a person with an average appetite, we recommend choosing 5 to 6 points worth of dishes. Feel free to ask your server for assistance in creating a diverse menu that meets your expectations.

*

Oysters, mignonette, lemon, hot sauce — 19/34

Warm olives — 7

Focaccia, black garlic butter — 9

**

Potatoes, bacon, garlic flowers, cheese espuma, fried shallots — 16

Grilled carrots and kale, yogourt, prosciutto, goat cheese — 16

Herb waffle, burrata, heirloom tomatoes, peaches, coppa — 21

Tuna belly, soy glaze, onion espuma, tokyo turnip — 22

Tuna tartare, burnt spring onions, pears, chiogga beets, puffed rice — 24

Foie gras terrine, plums, seed crakers, radishes — 25

***

Homemade tagliatelle, porcini mushrooms, garlic scapes, pangrattato, parmesan — 25

Tuna tataki, soba noodles, mushrooms consommé, chanterelles tube — 32

Scallops, whelks, lobster bisque, green peas, green beans, herbs — 33

Beef striploin, mushroom purée, mushrooms, demi glace — 33

Veal loin, herb crust, zucchini, confit cipollini onions — 34

SWEETS

Homemade donuts, miso caramel — 12

Sweet clover crème brûlée, chocolate chip cookie — 12

Pavlova, haskap, shadbush, chantilly, sumac meringue — 12

Alcoholic coffee — 12