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