WITH A FOCUS ON SEASONALITY AND LOCALLY SOURCED INGREDIENTS FROM BOTH LAND AND SEA, ”TERRE ET MER", LE PAVILLON OFFERS AN INNOVATIVE MENU SHOWCASING VEGETABLE-FORWARD AND SEAFOOD-CENTRIC CUISINE.
Bar Bites
GOLDEN OSETRA CAVIAR | 185.
30 grams | lemon crème fraîche, blinis
CHICKPEA PANISSE | 15.
red pepper-tahini coulis
YELLOWFIN TUNA TARTARE | 18.
socca chips, olives, sauce tonnato
“LOBSTER ROLL” | 25.
pâte à choux, celery-tarragon dressing
JOHNS RIVER OYSTERS “VANDERBILT” | 21.
herb crust, hazelnuts
THAI SAUSAGE STUFFED SQUID | 21.
swarnadwipa vinaigrette, watermelon radish
CINCO JOTAS JAMÓN IBÉRICO | 27.
pan con tomate
BEEF TARTARE | 25.
toasted baguette, egg yolk-mustard vinaigrette
SELECTION OF THREE LOCAL CHEESES | 21.
sourdough, IPA glazed apricots
Wines By The Glass
Sparkling
Henri Colcombet "Brut Éclat"
Champagne Extra Brut
La Caravelle Rosé
Champagne Brut
Diebolt-Vallois Blanc de Blancs
Champagne Extra Brut
Grongnet "Special Club"
Champagne Brut (Coravin), 2015
Billecart Salmon "Cuvée Nicolas François”
Champagne Extra Brut (Coravin), 2002
Krug "Grande Cuvée 169ème Édition"
Brut, Champagne
WHITE & ROSÉ
Barbara Öhlzelt “Zöbinger”
Riesling, Kamptal 2022
Domaine Pellé “Morogues” Menetou-Salon
Sauvignon Blanc, Loire 2022
Domaine Pellé "Morogues"
Menetou-Salon Sauvignon Blanc, Loire, France 2022
Catherine & Pierre Breton “La Dilettante”
Vouvray Sec, Loire 2022
Agnès et Didier Dauvissat
Chablis 1er Cru “Beauroy,” Burgundy 2022
Enfield Wine Co. “Citrine”
Chardonnay, California 2021
RED
Anthill Farms
Pinot Noir, North Coast, California MV
Nadir Cunéaz “Les Gosses”
Vallée d’Aoste, Italy 2020
Domaine Gérard Seguin “Vieilles Vignes”
Gevrey-Chambertin, Burgundy 2021
Piedrasassi “PS”
Syrah, Santa Barbara County 2021
Château Meyney
Saint-Estèphe, Bordeaux, France 2017
M. Chapoutier "La Bernardine"
Châteauneuf-du-Pape, Rhône, France 2021
Cocktails
