Frederick Charles

Appetizers

Pistou
vegetable soup with sardine tartar 8.

Crabmeat
cannelloni with celery root and clams, sweet red chili broth and thyme 12.

Tomato
tart with green basil and parmesan coulis, yellow tomato sauce
with green olives 10.

Shrimp
and basil brochette, zucchini and radicchio salad, saffron mustard dressing 12.

Tuna
marinated with cucumber and coriander, sheep's milk yogurt
horseradish sauce 12.

Foie gras
sautéed with pistachios, potato and quince crumble,
peach coulis and balsamic vinegar 16.

Green asparagus
salad with mache and poached organic egg, mixed beet vinaigrette 10.

Gnocchi
à la parisiènne with Jerusalem artichoke, black truffle cream emulsion 14.

Mesclun
salad with endive, shallot vinaigrette 9.

Main Courses

Bass
roasted with braised maroon carrots au citron, glazed salsifis,
niçoise olive sauce 27.

Lobster
à l'américaine new style, creamy Basmati rice cake, haricot vert M/P

Salmon
gratiné with parsley and blue mussel,
smashed Yukon gold potato and spinach 24.

Daurade
baked with yellow wax beans, mixed radishes and shiitake,
fennel broth and savory 25.

Chicken
cured and baked crispy with star anise and honey, mixed mushrooms,
artichoke, roasted fingerling potato 24.

Squab
broiled, chestnut apple polenta, sweet garlic and balsamic vinegar sauce 27.

Lamb
loin roasted, chickpea pancake with braised shank,
goat cheese pasta, cranberry beans, red pepper sabayon 28.

Pork
tenderloin roasted, millet pancake, turnip with arugula, caramel ginger sauce 25.

Venison
loin sautéed, six root vegetable puree, quince-beet Strüdel,
cocoa-coffee sauce 29.

Basmati
risotto with porcini, prosciutto and arugula, lemon emulsion 22.

Desserts

Almond Crème Brûlée
grapefruit sorbet 7.

Pineapple Ricotta Cake
roasted pineapple sorbet 9.

Chocolate Banana Tart
banana flan
walnut ice cream 9.

Provence Salad
mint sorbet 8.

Licorice Pannacotta
tangerine tartar
bergamote sauce 8.

Apple Rosemary Brioche
honey calvados sauce
citrus ice cream 9.

Sorbet or Ice Cream
7.

Selection of Cheese 3 or 5
12. /16.

Pastry Chef Jehangir Mehta