Menu | L'Ecorce Restaurant

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Starters

Smocked celery, Poached egg syphon, Roast buckwheat vinaigrette

18-

Marined mahi-mahi with white beer, Textures of carrot, Sour cream

19-

Pressed of beetroot, Breaded marrow, Juice with old-style mustar

22-

Foie gras terrine, Pineapple-seaweed chutney, Red onion, Peppery brioche

23-

Dishes

Vegetable Pasta veil, Brie cheese roast with cumin, Spinach, Crisp of black olive

29-

Roast skate wing, Darphin potatoes, Butternut, Lovache butter

37-

Sea bass confite, Kimchi, Squid ink chips, Tasmanie pepper bouillon

39-

Confite veal breast, Parsnip cream, Grilled leek, Grapefruit and thyme lacquer

36-

Matured Beef entrecote, Lemongrass-ginger, Salsify, Endive, Whisky reduction

42-

Desserts

Selection of cheeses from Bruand Fromagerie

13-

Hibiscus cheesecake, Speculos streusel biscuit, Vanilla ice cream

13-

Chocolate pie, Mint ice cream, Warm chocolate sauce

13-

Meringue, Caramelized apple, Lime coulis, Manzana mousse

13-