La Collab

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Parking
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À la carte

Chef de Cuisine
Arnauld Bloquel

Les Entrées

  • Le Champignon
    Porcini Mushroom, Shiitake “Cafexlate” Coffee Chocolate
    37
  • Le Foie Gras
    Hudson Valley Foie Gras In Two Ways Périgord Black Truffle Pear, Mulled Red Wine Reduction
    47
  • Le Calamar
    Atlantic Squid, Bell Pepper Pesto Squid Ink & Balsamic Reduction
    29
  • Oeufs de Caille
    Quail Eggs, Salsify Périgord Black Truffle Poultry Reduction
    43

Les Plats

  • Le Cabillaud
    Lingcod, Fennel, Poultry Jus Spinach & Lemon Mousseline
    42
  • Le Boeuf
    Nova Scotia LobsterCauliflower Lobster & Orange Sauce
    82
  • Le Boeuf
    Beef Tenderloin Aligot, Rich Truffle Jus
    52
  • Le Canard
    Duck “À l'Orange”, Carrot Ravioli Orange & Honey Reduction
    56
  • Le Pithivier For Two
    Beef Wellington “À la Française” Foie Gras, Chanterelles, Truffle Jus
    65 pp

Sides

  • La Salade
    Cookstown organic greens Olive Oil, Sherry Vinaigrette
    18
  • La Salade César
    Organic Egg, Croutons, Parmesan Cream
    19
  • La Ratatouille
    Zucchini, Eggplant Peppers, Onions, Herbs
    19
  • L’Aligot
    Mashed Potatoes Beaufort Cheese
    20
  • Les Fromages
    Selection of French cheeses
    32

Les Desserts

  • Le Citron
    Vanilla & Lemon Confit Ivory Chocolate, Mint Sorbet
    22
  • La Noisette
    Choux Pastry, Hazelnut Praliné Chocolate Sauce, Vanilla Ice Cream
    22
  • Le Chocolat Noir
    7 Textures of Valrhona Guanaja 70% Chocolate , Fleur de Sel
    24