Menu
Dinner Menu

Tasting Menu

4 course | 85

Rabbit

Cavatelli

Lamb

Strawberry

Three distinct wine pairings are proposed to you by our head sommelier to pair with your menu.

Sommelier pairing | 50

Prestige pairing | 85

Grand award pairing | 130

À la carte

STARTERS

Shrimp toast | garlic oil | cillantro | scallion | 22

Lamb gravlax | fiddlehead | buffalo yogurt | crouton | radish | 20

Fried blue oyster mushroom | buttermilk | celeriac | horseradish | pickle | smoked-umami BBQ sauce | 18

Poached and fried Chantecler egg | snow crab | lettuce | bean sprout | maple-miso vinaigrette | 22

Poultry and foie gras mousse | maple-soya jelly | apple | pholiota | chufa | bread | 21

MAINS

Peper and lemon linguine | clams | cherry tomato | permasan | 38

Halibut | Cauliflower | leek | potato | crouton | brown butter | flower bud | 42

Nagano pork sirloin | walnut crust | oyster mushroom | kale | pecan | parsnip | 40

Fiddlehead | shiitake | Brise des vignerons | buckwheat crumble | candy shallot | 37

Scallop | smoked veal tongue | lion mane | onion | beef juice | furikake | 41

DESSERTS

Creamy cheesecake | maple butter ice cream | strawberries | speculoos | 13

Cannoli | hazelnut | chocolate | 13

TO SHARE

Seasonal oysters 6 | 24 // 12 | 44

Fromagerie du Presbytère cheese board  (70g) | 22