Cards and menus of Le Neuvième Art Restaurant

MISES EN BOUCHE

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WARM DUCK FOIE GRAS, SLIGHTLY ACIDULOUS APPLES,

VOATSIPERIFERY PEPPER NOTES

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'PETIT-GRIS' SNAILS AND POTATO GNOCCHIS,

'BEURRE NOISETTE GRENOBLOISE STYLE'

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SHELLFISH AND MUSHROOM 'RAGOUT'

LEMONGRASS FLAVOURED,

HOLLANDAISE SAUCE

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SNACKED FRESH SCALLOPS,

PUMPKIN RAVIOLI, FERMENTED JUICE

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SKEWERED QUINTART’S PIGEON,

BEETROOT AND HIBISCUS,

CONFIT LEG PASTILLA

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ROASTED VEAL SWEETBREAD,

CHANTERELLES  AND WAX BEANS,

KOMBU SEAWEEDS, GRATED HORSERADISH

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PRE-DESSERT

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FINE 'ATIVAO'CHOCOLATE TART,

WILLIAMS PEAR SORBET

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GOLDEN APPLE 'EN PAPILLOTE',

CARAMEL GEL, LEMON FLAVOURED VANILLA ICE-CREAM

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PETITS FOURS

190 € / 1 STARTER, 2 MAIN COURSES, CHEESES & DESSERTS
or
150 € / 1 STARTER, 1 MAIN COURSE, CHEESES & DESSERTS
(not available from Friday evening till Saturday evening)

MISES EN BOUCHE

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OYSTER AND RAZOR CLAMS SERVED IN A PEATED JELLY,

COFFEE EMULSION, GARNISHED AUTUMN WAFER

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'PETIT-GRIS SNAILS' AND POTATO GNOCCHIS,

'BEURRE NOISETTE GRENOBLOISE STYLE'

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SNACKED FRESH SCALLOPS,

PUMPKIN RAVIOLI, FERMENTED JUICE

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CEVENNES LAKE CHAR IN BEESWAX,

LEMON BUTTER, FRIED ARTICHOKE

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WOOD FIRE BLACKMORE WAGYU BEEF,

CELERIAC IN A SEA SALT CRUST & LIVECHE POWDER

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PRE-DESSERT

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HAZELNUT 'SOUFFLE' AND ICE-CREAM,

LEMON MARSHMALLOW

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PETITS FOURS

220 € / 4 COURSES, CHEESE AND DESSERT

330 € / WINE PAIRING

240 € / 5 COURSES, CHEESE AND DESSERTS

365 € / WINE PAIRING

These menus require a mutual choice for all guests,

they may be combined in 4 or 5 courses.