Marinated green and black olives

“Brown Egg” asparagus soup with sherry vinegar and crème fraîche

Choux pastry filled with red wine onion and summer truffle, served with truffle oil and Parmesan

Marinated white anchovies, ricotta and lemon

Marinated salmon with capers, chives, lemon, dill, trout roe and mustard sauce

Cognac-flambéed foie gras pâté, cherry, and toasted brioche

Beef tenderloin with egg yolk, vendace roe, remoulade, and toasted brioche

Burrata, marinated artichoke, “Pico de Gallo salsa”, and melon gazpacho

“Curry pita” brushed with browned garlic butter, baba ghanoush, black garlic, ginger, pistachios, and herb salad

Hamachi, dashi, ginger, dill oil, ponzu, grilled avocado and marinated rainbow trout roe

Shrimp cocktail à la Lionne, Marie-Rose sauce, and quail egg

Beef tenderloin, egg yolk, Dijon mustard, capers, shallots, olive oil, and chives

Cheese soufflé made with 36-month aged Comté cheese, asparagus sauce, Parmesan, and summer truffle

Grilled asparagus, 36-month Comté cheese, sautéed forrest mushrooms, and vin jaune sauce

Escargots gratinated in garlic-parsley butter, lemon zest, and Parmesan

Grilled octopus, asparagus and Antiboise sauce

Lionne’s ham and cheese quiche, green salad, caramelized walnuts, Parmesan, and lemon vinaigrette

Selection of cold cuts, marinated olives, and salad

Green asparagus risotto, sautéed mushrooms, Parmesan, arugula, and French olive oil

Artichoke and ricotta fazzoletti, forrest mushrooms, garlic, and barigoule

Steamed blue mussels with garlic, white wine, cream, fennel, thyme, parsley, Lionne’s baguette, aïoli, and fries

Pike-perch poached in brown butter, shrimp, horseradish, false morel sauce, and new potatoes seasoned with lemon and dill

Sole Meunière pan fried in brown butter, parsley, lemon, horseradish, capers, and roasted potatoes

Chicken sautéed in garlic and lemon butter, braised spinach, tarragon sauce with mustard, and roast potatoes

Toulouse sausage, aligot mashed potatoes, caramelized apple, and mustard sauce

Fried lamb liver, caramelized onions, bacon, horseradish, sage, dark white wine sauce, and mashed potatoes

Garlic and thyme butter-basted Black Angus beef entrecôte, maître d’hôtel butter, béarnaise sauce, and fries

Garlic and thyme butter-basted tenderloin, braised spinach, and green peppercorn sauce

Lyonnaise ham, toasted brioche, caramelized onions, fried egg, truffle sauce, summer truffle, green salad, and fries