STARTERS
CHILLED PEA VELOUTÉ, PARMESAN MOUSSE, GRILLED ASPARAGUS, PISTACHIO 21
ROASTED BEET SALAD, HERBAL GOAT CHEESE, MANDARINS, PISTACHIOS 23
BURRATA, RHUBARB, STRAWBERRY, TOMATO, BASIL 24
ENTREES
CHICORIES, RADISH, GREEN GODDESS, CROUTONS 20
add salmon 13
SPELT RISOTTO WITH RAMPS AND SPRING RADISHS, MIMOLETTE 26
CARAMELIZED ARTICHOKE & ASPARAGUS QUICHE, SMOKED GOUDA & DILL 24
ENDIVE SALAD, GREEN CIRCLE CHICKEN BREAST, ROMESCO SAUCE & SPRING RADISH 30
DESSERTS
WHITE CHOCOLATE CHEESECAKE WITH MANGO AND PASSION FRUIT GELÉE 12
STRAWBERRY ÉCLAIR, MEYER LEMON CONFIT, CHANTILLY 12
PLANT-BASED ICE CREAM 12
CHEESE SELECTION 25
Coupole goat cheese Vermont, Brebirousse D'Argental, Comte Saint Antoine, Bleu D'Auvergne