A LA CARTE
$78++ FOR FOUR COURSES

STARTERS

TWO ORGANIC EGGS 'A LA COQUE'
TARTINE OF BURRATA, LOMO IBERICO AND CONFIT TOMATO

***

HAND DIVED HOKKAIDO SCALLOP
CURED CORSICAN PORK CHEEK
LOBSTER ROE SAUCE, SPANNER CRAB

OR

LANGOUSTINE FROM ICELAND
RAVIOLO OF MADAGASCAR PRAWN
VADOUVAN SAUCE, SQUID INK TUILE
(Add $4)

OR

FRESH TAGLIOLINI PASTA
VEAL 'MILANESE'
MOREL MUSHROOM SAUCE, AGED COMTE

OR

SWISS RIVER SALMON AND CAVIAR
GENTLY SMOKED
GOMA MAYONNAISE

MAIN COURSES

GOMA MAYONNAISE
EGGPLANT CAVIAR
RATTE POTATO

OR

IBERICO 'PRESA' PIG
SLOW COOKED
IRANIAN SAFFRON SAUCE

OR

PIGEON FROM BRITTANY
THE LEG CONFIT AND SERVED CRISPY
THE BREAST COOKED AT LOW TEMPERATURE
(Add $10)

OR

AGED WAGYU BEEF TENDERLOIN
REDUCTION OF PORT WINE

OR

WILD CAUGHT BRITTANY COD FISH
IN A BREAD CRUST

DESSERT

THREE SWEET TASTING
THREE SMALL DESSERTS


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