Business Lunch

LUNCH @ 105

POUR COMMENCER

Beetroot and pumkin salad, goat cheese, roasted walnuts, honey vinaigrette (V) (N)
Salmon Gravlax, avocado cream, cucumber and apples (G)
Roasted tomato soup, croutons, basil oil (V)
Vitello tonnato, cherry tomatoes and French beans

POUR SUIVRE

Basil pesto linguini with zucchinis, pine seeds and rocket (N) (V)
Meat balls, tomato sauce, parmesan cheese, crushed potato with olive oil (G)
Grilled chicken breast, creamy polenta, chimichurri (G)
Pan fried red snapper, clams and roasted Jerusalem artichokes. (S) (G)

POUR TERMINER

Banana and coconut spring roll, Gianduja
Vanilla Crème brulee

1 POUR COMMENCER + 1 POUR SUIVRE @ 105 AED
+ 1 POUR TERMINER @ 125 AED

A PARTAGER

POUR COMMENCER

Gillardeau oysters, no2 (S) (G) 30 per piece
Gazpacho, vegetable brunoise (V) (G) 50
King crab, avocado, olive oil and lemon vinaigrette (S) (G) 135
Roasted veal salad, quail eggs, artichokes and truffle cream 110
Quinoa salad, roasted apples, avocado, fennel and cranberries (G) (V) 70
Chopped kale, red cabbage, roasted pumpkin and pistachio, orange dressing (G) (V) (N) 70
Burrata, tomato and pear salad, basil, balsamic glaze (G) (V) 95
Whole King crab leg, spicy mayonnaise, aioli and lime wedge (S) (G) 1 leg – 265
2 legs – 510
Yellowfin tuna ceviche with sesame, sweet onion vinaigrette 105
Seabass carpaccio, ginger dressing, avocado, fresh horseradish 75
Langoustine tartare (G) 150
Pan-fried scallops, celeriac puree and grenobloise (S) 85
Gambas, garlic and coriander sauce (S) (G) 75
Fried calamari, scallions and spicy mayonnaise (S) 60
Beef carpaccio tea marinated, green mango, avocado and soya dressing 85
Beef tartare du Chef 95
Honey glazed Wagyu short ribs, pomelos, spring onion and coriander 195
Burrata pizza with fresh black truffle (V) 140
Les coquillettes de mon enfance 90

POUR COMMENCER

Roasted pumpkin, red pepper salsa, Parmesan (V) 90
Risotto with leeks and fresh truffle, pecorino, poached egg (V) (G) 135
Seared seabass, black quinoa, nage emulsion (G) 185
Grilled octopus with ratte potatoes and yuzu dressing (S) 130
Roasted halibut, Jerusalem artichokes cream and sea urchin puree (G) (S) 150
Organic grilled salmon, steamed broccolini, burnt lemon (G) 130
Chilean seabass en papillote, prawns, mussels, Bouillabaisse sauce (S) 220
Blue lobster linguini, zucchinis, basil pesto and rocket (S) (N) 190
Chicken supreme, pan fried foie gras, morels sauce (G) 165
4 Rossini sliders, hand cut chips 145
John Stone chateaubriand for 2 (G) 540

SUR LE GRILL

Grilled lamb chops, cashews, peanut oil, dried apricot, red curry dressing (N) 210
Jumbo prawns, home-made sweet chilli sauce (S) (G) 285
Whole baby chicken, chimichurri sauce (G) 155
Master Kobe tenderloin grade AA9+ 230g (G) 420
Rib-eye Charolais 330g (G) 210
John Stone tenderloin 230g (G) 260
John Stone Côte de boeuf 1kg (G) 490
Wagyu striploin grade 8 300g (G) 390
Choose your sauce for the beef:
Béarnaise, peppercorn sauce, home-made barbecue sauce, classic beef jus

CAVIAR, blinis and crème fraiche

Caviar de Sologne 15gr, from France 260
Caviar de Sologne 30gr, from France 475
Caviar de Sologne 50gr, from France 900
Beluga caviar 50gr, from Iran 2600
Imperial Caviar 250gr, from France 5000

Accompagnements (V)(G)

Steamed rice 45
Honey roasted carrots with 5 spices 45
Potato gratin 45
Home-made French fries 45
Sautéed mixed greens 45
Mash potato 45
Mixed leaves salad 45

Supplement

Black truffle – 2gr 160
Seared foie gras – 30gr 60
Caviar de Sologne – 5gr 85


(V) suitable for Vegetarians – (N) Nuts – (S) Shellfish
(A) Alcohol – (G) Gluten-free

Prices in AED