Duck confit with figs, served with a tangy pomegranate and raspberry sauce, presented in a tagine dish and accompanied by spiced couscous.

Fresh chanterelles, sweet potato chips, and harlequin butter.

Fresh chanterelles and black garlic sauce.

Tartar sauce with Greek yogurt and a trio of toasted sesame seeds.

Old-fashioned tomatoes, fresh strawberries, and juicy peaches, served with a red berry balsamic vinaigrette.

Heart of romaine, crispy chicken, anchovies, capers with tails, cherry tomatoes, grilled bacon, black olives, golden croutons, parmesan and our homemade sauce.

Creamy rice with seasonal porcini mushrooms, an emulsion of aged Comté cheese, Parmesan shavings, and green oil made with fresh herbs.

Shrimp, crayfish, cardamom parmesan cream, infused oil and shellfish juice.

Fresh pastry, simmered shredded duck, creamy parmesan and snacked oyster mushrooms.

Cream of tartufata with white wine, truffle oil and freshly grated summer truffle.

Roasted lobster tail, served with linguine in lobster bisque.

Lemon and bell pepper confit, served with squid ink spaghetti and parsley confit tomato cream.

Wallet roast, citrus sauce and sweet potato purée.

Potato purée with truffle oil and morel mushroom juice. Origin: EU.

Potato mille-feuilles, pan-fried shiitakes, crème fraîche, fish roe and full-bodied gravy.

Mashed potatoes with hazelnut oil, braised sucrine and full-bodied gravy.

Green salad, mashed potatoes, potato mille-feuilles and French fries.