Marinated green and black olives

Tartlet with fried ceps, mimolette, and curry

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

Marinated white anchovies, ricotta, lemon, and toasted brioche

Tuna tartar with soy, fresh wasabi, and shiso

Poultry liver parfait with truffle, pickles, and toasted brioche

Selection of cold cuts, and salad

Leaf lettuce, Granny Smith apple, fennel, Marcona almonds and honey vinaigrette

Burrata with pomegranate and marinated fig, tomato tartar, roasted tomato water, basil and kaffir lime

“Curry-spiced pita”, baba ghanoush, black garlic mayonnaise, avocado, ginger, pistachios, and herb salad

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

Grilled king prawns, Espelette chili, roasted garlic, grilled bell pepper, capers, piperade sauce, and rouille

Seared Hokkaido scallops, dashi, cauliflower tortellini, lemon verbena, yuzu kosho, and crispy quinoa

Lionnes beef tartare, vendace roe, sour cream, horseradish, crispy onions, and rösti potatoes

Caramelized endives, roasted walnuts, Roquefort, pistachio pesto, mixed greens, and grand-mère sauce

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

Lionnes onion soup, bone marrow and gruyère-gratinated levain bread with gremolata

“Bun” filled with duck leg confit, blackcurrant “sweet & sour” sauce

Goat cheese salad with roasted beetroot, walnuts, honey vinaigrette, and toasted pine nuts

Cep risotto served with sautéed wild mushrooms, cep sauce, Parmesan, basil and arugula

Tortellini filled with truffle sauce, sautéed wild mushrooms, sage, truffle foam, and parmesan

Steamed blue mussels in creamy white wine sauce with ’nduja, lemongrass, tomato, chili, coriander, preserved lemon aioli and French fries

Pike-perch sautéed in browned butter, shrimp, horseradish, roasted potatoes seasoned with dill and chives, and mussel sauce

Sole pan-seared in brown butter, parsley, salted lemon, horseradish, capers, and roasted potatoes

Roasted duck breast with pistachio gomashio, “condiment niçoise” and blackcurrant sauce

Pan-fried Toulouse sausage with caramelized onions and apples, potato purée, and tarragon mustard seed sauce

Pan-seared sweetbreads, chimichurri, potato purée, dark white wine sauce, and crispy sage

Grilled Black Angus entrecôte, maître d’ butter, béarnaise sauce, and fries

Lionne pepper steak from beef tenderloin, braised spinach, and green peppercorn cognac sauce

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