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French Fine Dining Menu in Singapore

The document is a menu featuring a variety of French dishes, including appetizers, main courses, and side dishes, with prices listed in Singapore dollars. Highlights include items like crispy Obsiblue prawns, baked French snails, and wild turbot, as well as a chef's choice menu offering 4 or 7 courses. Additionally, there are options for caviar and vegetarian dishes, all subject to service charges and government tax.

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Myung Sik Cho
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10 views2 pages

French Fine Dining Menu in Singapore

The document is a menu featuring a variety of French dishes, including appetizers, main courses, and side dishes, with prices listed in Singapore dollars. Highlights include items like crispy Obsiblue prawns, baked French snails, and wild turbot, as well as a chef's choice menu offering 4 or 7 courses. Additionally, there are options for caviar and vegetarian dishes, all subject to service charges and government tax.

Uploaded by

Myung Sik Cho
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

LES C L A SS IQU ES

A PA RTAGER / TO SH AR E
la crevette bleue — 9/pc
Crispy Obsiblue prawn from New Caledonia & light Gribiche sauce
l’oeuf mayo & poutargue — 18/pc
Organic egg mayo & bottarga
les escargots de bourgogne — 26
Baked French snails with parsley & garlic butter
la pissaladière — 31
Caramelized onion tart with anchovies & olives
le foie gras de canard — 44
Duck liver terrine
les cuisses de grenouilles — 48
Frog legs, parsley & garlic mayo condiment
le paté en croûte — 55
Pâté en croute made of Bresse chicken farce, liver, venison, pigeon, duck heart,
foie gras, veal, pork, pistachios, Cognac, Madeira, Port & white wine
la moelle au caviar — 98
4 roasted bone marrow & N25 caviar
les fromages de bernard antony — 48
Cave aged cheese plater from Bernard Antony

CA RT E B L A NCH E / CHEF’ S CHOIC E


chef’s inspiration of the day menu
(Price per person / 2 pax minimum)
4 courses — 220
7 courses — 340

CAV I AR

le caviar hybrid n25


N25 hybrid caviar special reserve, blinis & Russian garnish
30 grs / 50 grs — 160/260

vegetarian dish
prices are in singapore $ and subject to service
charge and government tax
L’ HI V ER

L ES E N T RÉES — START ER S

3 huîtres « la lune » au champagne — 36


3 oysters from Britanny gratinated with champagne sabayon
les ravioles de foie gras & pot au feu — 48
Home made Casoncelli stuffed with foie gras & pot au feu broth
pithiviers celeri/truffe & perigueux — 78
Celeriac confit & black truffle in a puff pastry & vegetal Perigueux sauce

L ES PL ATS — M AI N COUR SES

l’agneau de lait & couscous — 70/140


Baby lamb lollipops, smoked paprika crumbs, couscous & harissa
la poularde de bresse albufera — 178
Bresse chicken stuffed with black truffle, Albufera sauce
le turbot sauvage au vin rouge — 228
Wild turbot from France, red wine sauce, Burgundian garnish
la cocotte du jour — market price
Cocotte of the day

GA R N I T U R ES — SI DE D I SH ES

la salade — 16
Green salad & fresh herbs seasonned with calamansi dressing
le gratin dauphinois — 19
Classic patato gratin, nutmeg & garlic
les salsifis francais — 25
Seasonnal french salsifis
les coquillettes
Mac, ham & truffles — 25
Mac & beef — 30

vegetarian dish
prices are in singapore $ and subject to service
charge and government tax

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