Sparkling Cocktails Passion Chili Bellini 40 Raspberry Lychee

Sparkling Cocktails Passion Chili Bellini 40 Raspberry Lychee

Sparkling Cocktails
Passion Chili Bellini 40
Raspberry Lychee Bellini 40
Peach Bellini 40
Sangria
Glass
Carafe
Hibiscus Red
30 100
Watermelon Rose
30 100
Passion White 30 100
Champagne
Glass Bottle
Brut Gosset Excellence,
Aÿ-Champagne, France NV
80 470
Brut Billecart-Salmon, Mareuil-sur-Aÿ
Champagne, France NV
120
800
Brut Rosé Laurent-Perrier Tours-sur-Marne, France NV
138 970
Rosé
Glass Bottle
Les Domaniers Rosé “Sélection Ott”
Côtes de Provence, France 2014
85
550
Whispering Angel, Château d’Esclans Côtes de Provence, France 2014
460
Pioche et Cabanon, Jean-Luc-Colombo Côteaux d’Aix-en-Provence, France 2014
460
Circumstance “Cape Coral Rose” Somerset West, South Africa 2015
390
Rosé Magnum
Les Domaniers Rosé “Sélection Ott” Côtes de Provence, France 2014
Domaines Ott “Coeur de Grain”
Côtes de Provence, France 2014
Whispering Angel, Château d’Esclans Côtes de Provence, France 2014
All prices are subject to 10% municipality fee.
990
1,790
880
Brunch
Smoked Salmon and Toasted Swedish Rye
Crème Fraiche and Garden Salad
62
Buttermilk Pancakes 46
Fresh Berries and Maple Syrup
Crunchy Mexican Spiced French Toast
Caramelized Apple and Glazed Apricots
55
Waffle with Caramelized Banana Whipped Cream
48
Eggs Benedict with Turkey Ham
Hollandaise and Rosemary Potatoes
68
Egg or Egg White Omelette, Goat Cheese
Spinach and Pickled Chilies
54
“Shakshuka” Slowly Cooked Eggs Roasted Peppers, Tomatoes and Saffron
58
Avocado Pizza with Jalapeno
Cilantro, Lime and Onion
74
Maine Lobster Grilled Cheese on Brioche Three Cheeses, Green Chili Mustard
135
Spiced Chicken Sandwich68
BBQ Sauce and Slaw
Steak and Eggs with Tomato Salad
Crispy Potatoes
Executive Sous Chef Geoffroy Van Hasbroeck
Executive Chef Colin Clague
Chef Jean-Georges Vongerichten
All prices are subject to 10% municipality fee.
144
Sparkling Cocktails
Passion Chili Bellini 40
Raspberry Lychee Bellini 40
Peach Bellini 40
Sangria
Glass
Carafe
Hibiscus Red
30 100
Watermelon Rose
30 100
Passion White 30 100
Champagne
Glass Bottle
Brut Gosset Excellence,
Aÿ-Champagne, France NV
80 470
Brut Billecart-Salmon, Mareuil-sur-Aÿ
Champagne, France NV
120
800
Brut Rosé Laurent-Perrier Tours-sur-Marne, France NV
138 970
Rosé
Glass
Bottle
Les Domaniers Rosé “Sélection Ott” Côtes de Provence, France 2014
85
550
Whispering Angel, Château d’Esclans Côtes de Provence, France 2014
460
Pioche et Cabanon, Jean-Luc-Colombo Côteaux d’Aix-en-Provence, France 2014
460
Circumstance “Cape Coral Rose” Somerset West, South Africa 2015
390
Rosé Magnum
Les Domaniers Rosé “Sélection Ott” Côtes de Provence, France 2014
Domaines Ott “Coeur de Grain”
Côtes de Provence, France 2014
Whispering Angel, Château d’Esclans Côtes de Provence, France 2014
990
1,790
880
Brunch
Smoked Salmon and Toasted Swedish Rye
Crème Fraiche and Garden Salad
62
Buttermilk Pancakes 46
Fresh Berries and Maple Syrup
Crunchy Mexican Spiced French Toast
Caramelized Apple and Glazed Apricots
55
Waffle with Caramelized Banana Whipped Cream
48
Eggs Benedict with Turkey Ham
Hollandaise and Rosemary Potatoes
68
Egg or Egg White Omelette, Goat Cheese
Spinach and Pickled Chilies
54
“Shakshuka” Slowly Cooked Eggs Roasted Peppers, Tomatoes and Saffron
58
Avocado Pizza with Jalapeno
Cilantro, Lime and Onion
74
Maine Lobster Grilled Cheese on Brioche Three Cheeses, Green Chili Mustard
135
Spiced Chicken Sandwich68
BBQ Sauce and Slaw
Steak and Eggs with Tomato Salad
Crispy Potatoes
Executive Sous Chef Geoffroy Van Hasbroeck
Executive Chef Colin Clague
Chef Jean-Georges Vongerichten
144