La Collab

Parking

Reserve
Parking
Reserve

À la carte

Chef de Cuisine
Arnauld Bloquel

Les Entrées

  • Le Champignon
    Mushrooms Variation, Coffee, “Mokable” Chocolate
    37
  • Le Foie Gras
    Hudson Valley Foie Gras Périgord Black Truffle, Pear, Mulled Wine
    47
  • Le Calamar
    Atlantic Squid, Bell Pepper Pesto Squid Ink & Balsamic Reduction
    29
  • Oeufs de Caille
    Quail Eggs, Salsify, Périgord Black Truffle Banyuls Vinegar Poultry Jus
    43

Les Plats

  • La Saint-Jacques
    Scallops, Morels, Nori Ginger & Lime, Beurre Blanc
    42
  • Le Homard
    Nova Scotia Lobster, Leek, Tomato Colonnata Lardo Bisque
    82
  • Le Boeuf
    Beef Tenderloin, Mashed Potatoes Rich Truffle Jus
    52
  • Le Canard
    Hudson Valley Duck, Carrot, Orange & Honey
    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
  • La Pomme de Terre
    Mashed Potatoes Black Truffle
    20
  • Les Fromages
    Selection of French Cheeses
    32

Les Desserts

  • Le Baba Au Rhum
    Aged Rum, Vanilla Exotic Fruits
    22
  • La Noisette
    Choux Pastry, Hazelnut Valrhona Jivara 66% Chocolate Vanilla Ice Cream
    22
  • Le Chocolat Noir
    7 Textures of Valrhona Guanaja 70% Chocolate, Fleur de Sel
    24