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Specials of the moment

 

 

Appetizers

 

Raw ham, preserved duck gizzards in papillote
foie gras custard, truffled jus  480.-

 

Salad Landaise with cèps mushrooms, chestnuts, a few walnuts,
preserved foie gras and walnut oil dressing  490.-

 

Sweet melon salad perfumed with Port wine big prawn roasted  350.-

 

Mains

 

Pork fillet piccata “Le Banyan” with fresh noodles
and cèps mushrooms 620.-

 

Angus veal cheeks stewed in red wine
and accompanying vegetables  650.-

 

Sautéed chicken “Niçoise” artichoke, tomato confit olives
tapenade and basil jus  610.-

 

Plus 10 % Service Charge and 7 % Vat 

 

 


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