Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Seasonal selection from tea forte.
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Brown butter, apple and curry spice. Vegetarian.
Local bureaucrat and tomato vinaigrette. Vegetarian.
Chorizo, espelette and parsley.
Vadouvan, raisin and cauliflower. Vegetarian.
Pink grape fruit, avocado and crispy garlic.
Panzanella salad, crunchy croutons and roasted garlic dressing.
Parisian salad and crunchy tomato.
Frisee salad and roasted kaboucha squash.
Avocado, cilantro and espellet pepper. Vegetarian.
Summer truffle fontina and smoked sea salt.
Caramelized onions and Spanish anchovies.
Prosciutto san daniele and heritage tomato.
Mahon cheese and pedro ximenez. Vegetarian.
Served with pan con tomate.
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A selection of imported cheeses, served with dried fruits stewed in cognac and pain de fruits.
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1 leg.
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1/2 lobster, 10 oysters, 6 shrimp and 8 clams.
King crab leg, lobster, 12 oysters, 8 shrimp and 10 clams.
Served with capers, olive oil and lemon. Call restaurant for daily fish selection.
Oregano and lemon-chili vinaigrette.
Canary islands red pepper sauce.
Heirloom tomato and arugula salad.
Confit tomatoes and honey aioli.
Chairman's reserve strip loin and montpelier butter and hand cut fries.
Mint, capers and citron.
Braised sweet peppers. 2-3 people.
Veal demi glaze and potato puree. 2-3 people.
Savory lemon glaze. 2-3 people.
Organic chicken, wild tiger shrimp, nora chili and lardo.
Pecorino Romano and black pepper. Made with handmade using organic non-gmo flour.
Bouchot mussels, calamari and shrimp. Made with handmade using organic non-gmo flour.
Acquerello rice and aged Parmesan. Made with handmade using organic non-gmo flour.
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Organic chicken, wild tiger shrimp, nora chili and lardo. 1 - 2 people.
Goat cheese and hazelnuts. Vegetarian.
Ricotta, Asiago and soffrito. Vegetarian.
Rosemary and sea salt. Vegetarian.
Vegetarian.
Baby spinach, cream fraiche and aged Parmesan. Vegetarian.
Our version of the classic.
Raspberry coulis and raspberry croquant.
Hot valrhona chocolate sauce and candied almonds.
Fresh raspberry and star anise.
A selection of daily homemade tartes.
Monte-carlo style.
Confit citrus salad.
Espresso, cappuccino or cafe late paired with our daily pastry selection.
1 scoop.
1 scoop.
Seasonal selections from tea forte.
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Caramelized onions and Spanish anchovies.
Local burrata and tomato vinaigrette. Vegetarian.
Smoked white beans, piquillo and marcona almond.
Pink grapefruit, avocado and crispy garlic.
Panzanella salad, crunchy croutons and roasted garlic dressing.
Parisian salad and crunch tomato.
Frisee salad and roasted kaboucha squash.
Grilled tiger shrimp, chunky avocado and heirloom tomato.
Avocado, cilantro and espellet pepper. Vegetarian.
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Jamon de jabugo and pa amb tomaquet.
A selection of imported cheeses, served with dried fruits stewed in cognac and pain de fruits.
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1/2 lobster, 10 oysters, 6 shrimp and 8 clams.
King crab leg, lobster, 12 oysters, 8 shrimp and 10 clams.
Pan con tomate, burrata, heritage tomatoes, smoked salmon, steamed potatoes, avocado and black olives.
Served with homemade potato puree.
Mediterranean sea bream and citrus salad.
Short rib, glazed shallots and confit garlic.
Chairman's reserve strip loin, montpelier butter and hand cut fries.
Pecorino Romano and black pepper. Vegetarian.
Mint, capers and citron.
Grilled sour dough, rotisserie chicken, mahon cheese and newski's bacon.
Acquerello rice and aged Parmesan.
Served with capers, olive oil and lemon. Call restaurant for daily fish selection.
Rosemary and sea salt. Vegetarian.
Goat cheese and hazelnuts. Vegetarian.
Baby spinach, cream fraiche and aged Parmesan. Vegetarian.
No description available
Our version of the classic.
Raspberry coulis and raspberry croquant.
Hot valrhona chocolate sauce and candied almonds.
Fresh raspberry and star anise.
A selection of daily homemade tartes.
Espresso, cappuccino or cafe late paired with our daily pastry selection.
1 scoop.
1 scoop.
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.