Chef Mathieu Chartron at The Dining Room
Select a Menu:
ENTRÉE
Oeuf Poché
Farm Egg with Marinated Trout, Green Chartreuse, Spring PeasLE PLAT PRINCIPAL
Loup de Mer
Pan-Roasted with Asparagus, Yuzu Hollandaise, Squid Ink CroutonOR Filet de Veau
Roasted with Smoked Baby Potatoes, Morels, Fiddlehead Fern, Port Wine SauceDÉSSERT
Fraise et Basilic
Strawberry Sorbet, Olive Oil Sablé BretonDÉGUSTATION
Amuse Bousche
Oeuf Poché
Farm Egg with Marinated Trout, Green Chartreuse, Spring PeasLoup de Mer
Pan-Roasted Seabass with Asparagus, Yuzu Hollandaise, Squid Ink CroutonFilet de Veau
Roasted Veal with Smoked Baby Potatoes, Morels, Fiddlehead Fern, Port Wine SauceFromage
St. Marcellin Panna Cotta, Black Garlic TuileFraise et Basilic
Strawberry Sorbet, Olive Oil Sablé Breton