Course Menu

12-Course Tasting Menu

Chef’s exclusive only served with organic and locally sourced ingredients

1 Soup
4 appetizers
3 Main Dishes
2 Side Dishes
2 Desserts
6-Course Tasting Menu

Smaller course of chef’s special served with locally sourced ingredients

1 Soup
2 Appetizers
2 Main Dishes
1 Dessert
Wine Pairing

Chef’s selection of the good vintage year of both classic and modern world fine wine

Chianti
Bordeaux
california
Australia
Chile
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à la carte

appetizer

Prawn Bisque
5.95

Smooth bisque topped with river prawn

Beef Skewers
8.25

Charcoal grilled beef skewers with fries

Tomato Soup
12.45

Fresh tomatoes, onion, celery, and olives

Petit Carp
14.95

Small portion of fried carp with mashed potatoes

Pâté de Salmon
12.25

Topped with cucumber and roe

Bruschetta
9.65

Lighly baked tomatoes and olives on top of ciabatta

salad & Pasta

Spaghetti Bolognese
10.45

Homemade-style meat sauce

Fettucine Alfredo
9.45

Creamy sauce with touch of basils

Avocado Salad
7.25

Wild avocado and beet root with mixed vegetables

main dishes

Slow-roasted Lamb Shank
24.95

with soy sauce and sautéed mushrooms

Duck Confit
16.95

Crispy duck leg with signature apple-based sauce

Tournedos Rossini
24.95

Tenderloin steak topped with grilled foie gras

Fish Steak
22.45

Pan seared sea brass with signature sauce

Baked Salmon
19.95

Japanese-style baked salmon with grilled vegetables

Trout Fillet
21.95

Steamed trout fillet with japanese yuzu sauce

Drinks

signature cocktail

Irish Hopped Scotch
9.50
Vieux Carre
9.50
Versper Martini
9.50
Black Rum Manhattan
8.50
Odeon Old Fashioned
10.50
Kensal Green Tea
8.50

sparkling

Louis Roederer Cristal
24
Dom Pérignon
22
RH Coutier, Brut NV
6
Phillipe Gonet, Brut Rosé NV
10
Brut Nature, André Beaufort
18

Non-alcohol

Ginger Rickey
5.50
Citrus Blossom
4
Mint Punch
5.50
Rose Spritzer
6.50
Vanilla Mojito
6.50

Wine

Felsina, Fontalloro 2009
14
Loimer, Langenlois 2013
5
Château de Ferrand, St. Emilion 2009
9
Domaine Ganevat, J’en Veux 2011
12
Francois Villard, Saint Peray 2013
14
Sauvé de la Citerne, Mas Coutelou
10
Coteau D’Aix En Provence, Château Bas
8
Troubadour, Dansault
14
La Mère Lach’Nous, Bruno Duchêne
15
Sancerre “Akmèniné, Sébastien Riffault”
18

Beer

New England Sea Hag IPA
8
Ballast Point Big Eye IPA
10
Brooklyn Brown Ale
8
Westmalle Trappist Ale
13
Einstok, White Ale
6
Crate Brewery, IPA
5
Sambrooks London Pale Ale
6
Meantime London Lager
4
Crate Brewery, IPA
5
Guinness, Dry Stout
5

sunday

brunch

Chicken Caesar
8.75

Grilled chicken breast with Caesar dressing

Wild Sandwich
12.95

Mixed variety of hams and herbs with cottage cheese

Pancake Bacons
14.45

Sponge-like pancake with crispy bacons

Egg Benedicts
11.25

Served with homemade Hollandaise Sauce

desserts

Sponge Cake
12.25

Topped with raspberries and secret cream

Apple Tart
5.25

Apple tart cake with vanilla ice-cream

Tiramisu
7.95

Original Italian Tiramisu with chewy texture

Blueberry Lava
7.95

Signature blueberry stuffed cheese cake