Sel & Miel – Menu

FROMAGE À FONDUE I Served with Roasted Potatoes, Charcuterie Platter, and Bread.

SOUPE À L'OIGNON I Shallots, White and Red Onions, Baguette, and Gruyere Cheese.

SOUPE AU PISTOU I Mediterranean Vegetables in Tomato Broth, Pasta, and Basil Pesto.

SALADE DE BETTERAVES ET FROMAGE DE CHÈVRE I Textures of Beetroot, Brûlée Goat Cheese, Walnuts, and Pear.

SALADE NICOISE I Seared Tuna, Baby Greens, Haricot Vert, Potatoes, Eggs, and Olives.

Heirloom Tomatoes, Sauce au Pistou, Salt & Honey Roasted Pine Nuts.

SALADE DU JARDIN I Garden Greens, Young Vegetables, Pumpkin Seeds, and House Vinaigrette.

FOIE GRAS I Brioche with Red Onion Marmalade.

COQUILLES ST JACQUES I Pan-Seared Scallops, Roast Mushroom Duxelles, Cauliflower Emulsion, Pickled Beech Mushroom and Raisins, and Crisp Capers.

PLATEAU DE CHARCUTERIE (PARTAGE) I Chicken Liver Parfait, Duck Rillette, Pickles, and Mustard.

BOEUF BOURGUIGNON I Mushrooms, Carrots, and Seasonal Greens.

ENTRECÔTE DE BOEUF I Shallots, Tomatoes, Asparagus, Aioli with Truffle Fries.

POULET RÔTI I Buttery Potatoes, Melange of Vegetables, and Forest Mushroom Sauce.

CONFIT DE CANARD I Oyster Mushrooms, Celeriac Purée, Glazed Carrots, Seasonal Greens, and Orange-Scented Jus.

LASAGNE VEGETARIENNES I Gruyère Cheese, Aubergine, Tomatoes, Capsicums, Courgette, and Bechamel Sauce.

BURGER MAISON I Salt-Flaked Brioche Bun, Cheese, Aioli, Fried Egg, and French Fries.

STEAK FRITES I Pan-Seared served with French Fries, Café De Paris Butter, and Peppercorn Sauce.

RIGATONI AU BOEUF I Beef Ragout and Forest Mushrooms

BOUILLABAISSE I Prawns, Mussels, Scallops, and Local Fish

HAMOUR À LA MEUNIÈRE I Garlic Butter, Roasted Root Baby Vegetables (Fennel, Carrots, Beetroot).

SAUMON AUX HERBES DU JARDIN I Herbed Crème Fraîche, Fennel, and Asparagus.

Filet de Bar I Honey & Mustard Sauce, Potatoes, Caramelized Onions, and Cherry Tomatoes.

TARTE TATIN I Puff Pastry, Salted Caramel Sauce and Vanilla Ice Cream.

TARTE AU CITRON I Blueberry Sorbet and Hazelnut Crumble.

MOUSSE AU CHOCOLAT I Chocolate Sponge, Hazelnuts and Pecans, Pistachio Ice Cream and Honeycomb.

CRÈME BRÛLÉE DE PROVENCE I Crème Brûlée Infused with Lavender from Provence France with Honey Mango.

BABA AU RHUM I Rum Soaked Sponge Cake, Pineapple Compote and Tonka Bean Ice Cream.

PLATEAU DE FROMAGE I Selection of French Cheeses, Nuts, Chutney & Preserves.

Roasted Strawberry, Vanilla Ice Cream, Chocolate, Pistachio

Lime and Mint, Mango and Passionfruit, Blueberry, Peach

Small

Lillet Rouge, Sparkling Wine, Orange Bitters, Raspberry Syrup, Honey Syrup, Lemon Juice

Bacardí Carta Blanca Infused in Caramel Butter, Calvados Sylvain, D.O.M. Bénédictine, Orange Bitters, Pineapple Juice, Honey Syrup, Lime Juice, Pear Puree

Beefeater 24, Lillet Rouge Infused in White Chocolate and Dates, Yuzu Juice, Grapefruit Oleo, Hibiscus Soda

Whisky Infused in Truffle, Campari, Pedro Ximénez Sherry, Chocolate Syrup

Beefeater Pink, Lillet Rose, Vermouth Dry, Honey and Lemon

Gordon's, Honey, Lemon Juice

Courvoisier VS, Amaretto Disaronno

Maker's Mark, Campari, Martini Rosso

Canadian Club, Hennessy VS, Martini Rosso, D.O.M. Bénédictine, Peychaud’s Bitters, Angostura Bitters

Gordon's, Sparkling Wine, Triple Sec, Lemon Juice

Pineapple Juice, Apple Tart Syrup, Lime Juice, Soda

Beetroot Juice, Pineapple Juice, Pineapple Cask Cordial, Pineapple Marmalade, Fresh Mint Leaf, Lime Juice, Soda

Elderflower Syrup, Lemon Juice, White Grapes, Cucumber, Tonic Water

Grapefruit Juice, Grapefruit Oleo, Mandarina Juice, Rosemary, Soda