Starters

• Chilled pea and lemon balm velouté, fresh goat cheese and olives 19

• Citrus-marinated salmon, fennel, capers and tangy cream 19

• Chicken Caesar salad with crisp green apple 19

• Sea bass tartare with lemongrass, pomegranate and bottarga 22

• Heirloom tomato and burrata salad 19

• Beef gravlax with coriander, mimosa egg and broccolini 22

• Fresh vegetable salad with smoked tofu, pink grapefruit, zucchini and artichokes 19

Main courses

• Veal rump with herbs, roasted peanuts, bean sprouts, spinach and sweet potato 32

• Prawn risotto with shellfish consommé 32

• Chicken supreme with fresh herb jus, pesto-style, and linguine 32

• Sea bass roasted over fennel wood, with creamy peas and toasted almonds 32

• Duck fillet with sun-ripened fruits, glazed aubergine and pistachios 32

• Roasted ribeye steak with gourmet potatoes and herb cream 36

• Côte de boeuf to share for two, gourmet potatoes and green pepper sauce 98

Signature Main courses

• W lobster and grapefruit salad 49

• Linguine with lobster, capers, lemon and basil 49

Desserts

• Market fruit salad with verbena syrup 14

• Paris-Brest éclair-style 14

• Goat cheese with honey and roasted fruit 14

• Giant profiterole with chocolate sauce 15

• Strawberry vacherin with red fruit coulis 14

Starters

• Chilled pea and lemon balm velouté, fresh goat cheese and olives

• Citrus-marinated salmon, fennel, capers and tangy cream

• Chicken Caesar salad with crisp green apple

Main courses

• Veal rump with herbs, roasted peanuts, bean sprouts, spinach and sweet potato

• Prawn risotto with shellfish consommé

• Chicken supreme with fresh herb jus, pesto-style, and linguine

Desserts

• Market fruit salad with verbena syrup

• Paris-Brest éclair-style

• Goat cheese with honey and roasted fruit

Drinks included:

• Detox juice

• Mineral water

• Choice of hot beverages - coffee or tea

Choice of appetizer:

• Salmon brioche with cream cheese

• Avocado toast

Choice of main course:

• Veal loin with herbs, roasted peanuts, bean sprouts, spinach, and sweet potato

• Risotto with prawns, shellfish consommé

• Chicken breast, fresh herb sauce in pesto style, linguine

Choice of dessert :

• Market fruit salad with verbena syrup

• Paris-Brest-style éclair

• Goat cheese, honey, and roasted fruit