62
BRUSCHETTA OF CONFIT DRUM FISH
With leeks and French herbs, Organic Meyer lemons
And black olives and almond sauce.
Main courses
PLEASE FASTEN YOUR SEATBELTS
AND CHOOSE YOUR DESTINATION…
175
LYON (LYS)
BLACK PEPPER BEEF FILET (SERVED RARE TO MR ONLY)
Absolutely covered with black pepper,
grilled asparagus with porcini “crème brûlée”,
Hydroponic salanova lettuce salad with black truffle oil.
160
ROME (FCO)
GRILLED ONGLET (HANGER STEAK)
With borlotti bean puree, roasted marrow bones,
gremolata of parsley, lemon, garlic and olive oil,
Winter leaves and endive salad.
128
SAN FRANCISCO (SFO)
CABERNET SAUVIGNON WINE GRAPE FETTUCCINE
Handmade with “Shnitzel” of hazelnut-crusted chicken livers,
pomegranate seeds, splash of cream,
rosemary and white raisin agridulce.
155
MADRID (MAD)
RISOTTO “PAELLA” OF A1 GRADE IRANIAN SAFFRON
With Chorizo, fresh mussels,
lightly smoked calamari and marinated grilled chicken thigh,
snow peas and Meyer lemon.
155
HONG-KONG (HKG)
ROASTED WHOLE DE-BONED SEA-WOLF
With special white miso glaze, sauce of rice wine, snow peas,
bok-choy, hand-rolled clear noodles,
green onion and fried shallots.
133
HANOI (HAN)
CRISPY SKIN SEA BREAM FILETS
With a special haute-cuisine de Vietnam sauce of shallot, lemongrass and black pepper caramel on a salad of glass noodles, nectarine, mint, coriander, beansprout, Thai basil and fresh lime.
Light, exciting and refreshing.
154
PARIS (CDG)
GRILLED DUCK BREAST
With French violet tea jam, on black pepper French toast
with fresh green beans and roasted fresh fruit of the season.
