Mamuel Martinez’s Specials APPETIZER Gazpacho glacé, mousse de poivrons rouge
390
Le Pâté en Croûte
580
Tomate farcie au crabe royal d’Alaska
760
Tarte soufflé aux Gambas
830
Fresh tomato Gazpacho served with red pepper mousse
Black pork and French foie gras mantled in homemade puff pastry
Organic tomato filled with Alaskan king crab, tomato pulp and jelly
Tiger prawn tart soufflé, creamy lobster bisque
MAIN COURSE Le Thon de Méditerranée à la Provençale
1,250
Les Saint Jacques, émulsion de bouchot en marinières, caviar de hareng fumé
1,490
Filet de Boeuf Grillé, moelles et echalotes
1,590
Ris de veau braisé aux champignons des bois
1,690
Pan seared Mediterranean tuna, provençale ratatouille, fennel émulsion
Scallops mousse served with Bouchot mussels marinières emulsion, smoked herring caviar
Charcoal grilled beef tenderloin, bone marrow and shallots
Braised veal sweetbread served with wild mushrooms
DESSERT Fromage blanc et sa gelée au poivre
360
Mangue a la glace d’eau de rose et lychee
360
Chariot de desserts (Dessert trolley)
280 / served
Goat cheese and black pepper gelée
Poached mango served with rose ice cream and lychee
Selections of French traditional dessert reinvented by Manuel Martinez
Degustation Menu Sometimes you just need to leave it to the chef. A tasting menu gives a chef the chance to use his creativity and imagination to showcase his dishes. Chef Martinez’s degustation menu offers an exciting and contemporary take on classic French cuisine. 4-course menu inspired by Manuel Martinez Paired it with great selection of wines
3,500 1,500
Domaine Vacheron Sancerre, Loire Valley, France 2017 E. Guigal Crozes Hermitage, Cotes du Rhône, France 2014 Chateau de Pez Saint Estephe, Médoc, France 2015 Turckhiem Gewurtraminer, Alsace France 2015
Prices are subject to 10% service charge and applicable 7% government tax Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness Best homemade sour dough available for every tables enjoyment