salted tapas

Pan-seared foie gras, caramelized mango with Martinique aged Rum, Pop-corn |

Beef tataki with mild spices, toasted bread, whipped goat cheese, candied tomatoes, roasted onion |

Sicilian arancini , roasted eggplant and tomato sauce |

Salmon tartar, dill, cucumber, lemon zests, spicy mayonnaise and Panko crumble |

Porto and 4 spice foie gras terrine, Cointreau coulis and caramelized apple |

Mushrooms express risotto, with dry tomatoes, parmesan shavings and truffle oil |

General Tao Chicken, pineapple sweet and sour sauce, Kaffir lime flavored rice |

Shrimp poached with saffron, crunchy thinly sliced fennel and lime

Nems of confit duck and corn, vinaigrette with fresh herbs

Carpaccio style salmon sashimi, parmesan, capers, herb oil, garlic croutons |

Beef sirloin lollipop marinated in Malabar pepper and rosemary, blanched onion purée |

Cod fritters, tomato and pepper rougail, chopped frisée salad

Fish fritters with corn and green onion, Cajun mayo |

Marinated scallop gravlax, sauteed balsamic blueberries, herbal whipped cream, served on croutons |

Crispy veal meat balls with a beer mayonnaise |

Mushroom puff pastry, Comté cheese shavings, pesto |

Roasted Nantes carrot salad, green grapes, silken tofu with mirin

Tuna and shrimp tartare, diced strawberries, cilantro and peppercorn on croutons

Potato cakes with strong cheddar cheese, green onions, sour cream, fresh chives |

Duck tataki with red berries, green peas in meat jus sauce