92
WHOLE CAMEMBERT ROASTED IN FIG LEAF
With fig leaf oil, grilled nectarines and crostini.
Main courses
PLEASE FASTEN YOUR SEATBELTS
AND CHOOSE YOUR DESTINATION…
155
BANGKOK ׁ(BKK)
WHOLE CRISPY SEA-WOLF
With handmade red coconut, basil, mango sauce,
Forest mushrooms and tempura fresh corn skewers
with kaffir-lime salt.
160
VERACRUZ (VER)
GRILLED ONGLET
With Tequila and palm brown sugar glaze, fried padron chilies,
Sergio’s salsa, quesadillas of corn tortillas and Mexican cheese.
175
LYON (LYS)
GRILLED BEEF FILET (SERVED RARE TO MR ONLY)
Absolutely covered with black pepper,
with porcini “crème brulee”, grilled asparagus,
selanova salad with black truffle dressing.
140
MILANO (MXP)
RISOTTO OF FLAME ROASTED CALAMARI IN PERNOD
With fresh green herbs, shallots,
Fresh white corn and lemon crème fraiche.
A song of summer.
130
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.
146
KYOTO (KIX)
TEMPURA SCALLOPS
Handmade matcha green tea noodles, yuzu dashi,
baby zucchini, sakura furikake, Japanese pickles,
mini broccoli, pink and fresh shiso leaves from Rima’s garden.
154
PARIS (CDG)
GRILLED DUCK BREAST
With French violet tea jam, on black pepper French toast
with grilled endives and roasted fresh fruit of the season.
