MENU GARDEN ~ MARINE - Dorchester Collection · Atlantic sea bass ikbass ejime, oysters oystersand...
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Lespignan Engrain wheat Engrain wheat, braised cep cep mushrooms, pan sauted shrimps 105 Refreshed brittany langoustines, langoustines, golden caviar caviar 195 San Remo wild gamberoni wild gamberoni, , cœur de bœuf , cœur de bœuf tomato, fresh rose flower 140 Volcanic hill green lentils green lentils and caviar caviar, flavoured delicate jelly 190 Eggplants Eggplants from château de Versailles, half-ripe pears pears, basil in sheep's milk 90 Aber-Wrac’h turbot turbot, his cheeks on a toast, fennel fennel 160 Normandie blue lobster lobster, radishes radishes and watercress 155 Sole Sole from sandy shallows, crushed Silène, sea snails and corn corn 165 Atlantic sea bass bass ikejime, oysters oysters and salad hearts seasoned in garum 145 Sanary-sur-Mer octopus octopus, chanterelles chanterelles in pine tree aroma, coco beans in his liver sauce 105 For gourmets Tagliolini Tagliolini pasta made with stale bread flour, yoghurt and golden caviar caviar condiment 140 U stocafi U stocafi à la monégasque 50 All our products from the sea may be also prepared in their simplest naturality MENU GARDEN ~ MARINE three half dishes, cheeses and dessert 395 Fresh and matured cheeses cheeses 40 L emon emon from Nice, kombu seaweeds with tarragon 45 Saint-Riquier rhubarb rhubarb preserved and melted, frozen kefir Hautes-Pyrénées peanuts peanuts, soymilk fontainebleau Chocolate Chocolate from our Factory, toasted cereals snow, Sichuan berries Peaches Peaches from Yannick Colombié, ‘’Rue des Jardins’’ sorbet, focaccia bread Figs Figs steam cooked, pomegranate-fig leaves iced, spicy rye condiment October 2019 Net prices in euros, taxes and inclusive of service charges
Transcript of MENU GARDEN ~ MARINE - Dorchester Collection · Atlantic sea bass ikbass ejime, oysters oystersand...
Lespignan Engrain wheatEngrain wheat, braised cepcep mushrooms, pan sauted shrimps 105
R e f r e s h e d b r i t t a n y l a n g o u s t i n e s , l a n g o u s t i n e s , g o l d e n c a v i a rc a v i a r 195
San Remo wild gamberoniwild gamberoni, , cœur de bœuf , cœur de bœuf tomato, fresh rose flower 140
Volcanic hill g re e n l e n t i l s g re e n l e n t i l s and c a v i a rc a v i a r, flavoured delicate jelly 190
Eggplants Eggplants from château de Versailles, half-ripe pearspears, basil in sheep's milk 90
Aber-Wrac’h turbotturbot, his cheeks on a toast, fennelfennel 160
Normandie blue lobsterlobster, rad ishesrad ishes and watercress 155
SoleSole from sandy shallows, crushed Silène, sea snails and corncorn 165
Atlantic sea bassbass ikejime, oystersoysters and salad hearts seasoned in garum 145
Sanary-sur-Mer octopusoctopus, chanterelleschanterelles in pine tree aroma, coco beans in his liver sauce 105
For gourmets
TaglioliniTagliolini pasta made with stale bread flour, yoghurt and golden caviarcaviar condiment 140
U stocaf iU stocaf i à la monégasque 50
All our products from the sea may be also prepared in their simplest naturality
MENU GARDEN ~ MARINE three half dishes, cheeses and dessert 395
Fresh and matured cheesescheeses 40
LL emon emon from Nice, kombu seaweeds with tarragon 45
Saint-Riquier rhubarbrhubarb preserved and melted, frozen kefir
Hautes-Pyrénées p e a n u t sp e a n u t s , soymi lk fonta inebleau
Chocolate Chocolate from our Factory, toasted cereals snow, Sichuan berries
PeachesPeaches from Yannick Colombié, ‘’Rue des Jardins’’ sorbet, focaccia bread
FigsFigs steam cooked, pomegranate-fig leaves iced, spicy rye condiment
October 2019
Net prices in euros, taxes and inclusive of service charges
