Our Menu – Gavaudun
Starters
| Homemade gnocchi, parmesan emulsion, diced smoked sausages, veal jus, and chive oil | €15.00 |
| Orange-infused lamb shoulder aspic, carrots, and toasted almond powder, orange vinaigrette, dill oil, and lamb jus | €15.00 |
| Scallops prepared two ways: Roasted in butter with a pumpkin and butternut espuma, and as a tartare with celery, squash, coriander, and a ginger-infused scallop broth |
€18.00 |
Main Courses
| Line-caught sea bass quenelle with champagne sauce, celeriac, trout roe, sea lettuce, mushrooms, and bottarga | €28.00 |
| Salt-crusted roasted beetroot tataki, beetroot hummus, purple cauliflower, Chioggia beet, and marinated red cabbage | €24.00 |
| Rack of lamb, chestnut espuma, brown mushrooms, cabbage leaf roll (carrots, celeriac, mushrooms) glazed with cabbage reduction | €28.00 |
