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.
JULY 6 - JULY 18
TWO COURSES | 60 PER PERSON
THREE COURSES | 78 PER PERSON
MON - FRI | 11:30 AM - 2:00 PM
French Restaurant Week
APPETIZER
CORN SOUP
chilled corn soup, roasted corn
PACCHERI
basil, charred tomato
DUO OF SALMON
atlantic salmon, wasabi, sorrel, cucumber
ENTRÉE
PRAWN SALAD
argentine red prawns, gem lettuce, biquinho pepper
BRAISED CHICKEN
polenta basques, chicken jus
BLACK BASS
grilled gai Ian, turnip, pickled rhubarb, wild leek pistou
DESSERT
PROFITEROLES
vanilla ice cream, salted caramel, chocolate sauce
COOKIE PLATE
chamonix, vanilla and chocolate swirl, peach and verbena
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