COCKTAILS
BLOODY MARY — 160
Citron vodka, bloody mix, olive, kaffir leaf
OYSTER MARY— 220
Citron vodka, bloody mix, olive, kaffir leaf with oyster garnish
LES ENTRÉES – STARTERS
OEUF MAYONNAISE — 40
Soft boiled egg, Dijon mayo, bottarga
LA TROUCHIA OMELETTE AU FROMAGE (V) — 90
Niçoise omelet with onions, Swiss chard and parmesan
THON À LA PROVENÇALE — 120
Southern blue fin tuna with tomatoes and olives
SALADE SAVOYARDE — 120
Winter salad of tomatoes, savoy ham and emmental cheese
CALAMARS AUX MERGUEZ — 150
Local calamari with spicy homemade merguez
PLATS PRINCIPAUX – MAINS
SOCCA À LA RATATOUILLE ET FROMAGE DE CHÈVRE (V) — 140
Chickpea pancake with ratatouille and goat’s cheese
POULET RÔTI SAUCE PERSILLLADE — 160
Half roasted organic chicken with parsley sauce and braised turnips
LULU CHEESEBURGER — 160
150g wagyu beef patty with classic condiments
BOURGUIGNON D’AGNEAU — 300
Lamb neck braised in a rich red wine gravy with shallot
STEAK AU POIVRE — 500
200g wagyu bavette steak with peppercorn
LES GARNITURES – SIDES
FRITES (V) — 50
French fries
SALADE AUX HERBES ET VINAIGRETTE (V) — 50
Market leaf salad with herbs and vinaigrette
PETITS POIS À LA FRANÇAISE — 70
Gem lettuce with peas and cured meat
SALADE DE TOMATES ET CONCOMBRE (V) — 80
Organic tomatoes and cucumber salad with rose jelly and crème fraiche
ASPERGES ET POIREAUX CRAYONS (V) — 80
Asparagus and pencil leek cooked with juniper butter and sauce mikado
POMMES ANNA (V) — 90
Roasted layered potato with sauce moutarde
CHARCUTERIE
PAIN ET BEURRE (V) — 50
Bread and whipped butter
ROSETTE DE LYON — 150
Dry cured french sausage
PÂTÉ DE FOIE DE VOLAILLE — 60/120
Chicken liver pate with port jelly
TERRINE DE CAMPAGNE — 110
Country style terrine of pork
DESSERTS
CRÈME CARAMEL (V) — 80
Classic vanilla caramel custard
TARTE AUX POMMES (V) — 110
Apple tart with brandy diplomat
CERISE ET NOISETTE (V) — 100
Cherry sorbet with hazelnut chocolate and meringue
SORBET AUX FRUITS (V) — 70
Tropical fruit sorbet with orange fromage frais and melon
GLACE DU JOUR — 30
Seasonal house made ice cream
ASSIETTE DE FROMAGES (V) — 80/250
Selection of French cheeses with condiments
PETITES BOUCHÉES – BITES
TARTELETTE DE CERVELLE DE CANUT (V) — 30ea
House made fresh cheese flavoured with chives and served with leaves
TARTELETTE DE POISSON CRU — 30ea
Cured raw fish with cucumber and flavored cream frais
CROQUETTES DE POMMES AU JAMBON — 40ea
Crispy potato croquettes served with jamon serrano
HUÎTRE AU NATURAL — 75
Sakoshi bay oyster with condiment
HUÎTRE ROTIE AU ROQUEFORT — 80
Roasted oyster with roquefort butter
OEUF MAYONNAISE — 40
Soft boiled egg, Dijon mayo, bottarga
CHARCUTERIE
PAIN ET BEURRE (V) — 50
Bread and whipped butter
ROSETTE DE LYON — 150
Dry cured french sausage
PÂTÉ DE FOIE DE VOLAILLE — 60/120
Chicken liver pate with port jelly
TERRINE DE CAMPAGNE — 110
Country style terrine of pork
ENTRÉES – STARTERS
TARTE TATIN D’OIGNONS (V) — 110
Onion tarte tatin served with cream and parsley
THON À LA PROVENÇALE — 120
Southern blue fin tuna with tomatoes and olives
COQUILLE SAINT JACQUES AUX QUENELLE — 150
Roasted scallop, lyonnaise dumpling and nantua sauce
TARTARE DE BOEUF WAGYU — 140
Diced raw steak with piment d’Espelette béarnaise
CALAMARS AUX MERGUEZ — 150
Local calamari with spicy homemade merguez
PLATS PRINCIPAUX – MAINS
SOCCA À LA RATATOUILLE ET FROMAGE DE CHÈVRE (V) — 140
Chickpea pancake with ratatouille and goat’s cheese
GRATIN DE POTIMARRON ET CHOUX AU GRUYÈRE (V) — 120
Pumpkin and cabbage, baked with white beans, bread crumbs and gruyere cheese
PÂTES FRAÎCHES AUX CREVETTES — 200
Housemade pasta with tiger prawn and confit garlic butter
POULET RÔTI SAUCE PERSILLADE — 160
Half roasted organic chicken with parsley sauce and braised turnips
POISSON DU JOUR — 240
Local sh of the day served seasonal vegetable and culantro sauce
BOURGUIGNON D’AGNEAU — 300
Lamb neck braised in a rich red wine gravy with shallot
LE GRIL – WOOD FIRED GRILL
STEAK AU POIVRE — 500
200g wagyu bavette steak with peppercorn
ENTRECÔTE CAFÉ DE PARIS — 1400
400g carrara wagyu ribeye mb9 served with herbed butter sauce
CÔTE DE BOEUF — 850
700g bone in ribeye served with lemon and bordelaise
GARNITURES ET SALADES
POMMES ANNA (V) — 90
Roasted layered potato with sauce moutarde
FRITES (V) — 50
French fries
PETITS POIS À LA FRANÇAISE — 70
Gem lettuce with peas and cured meat
SALADE DE TOMATES ET CONCOMBRE (V) — 80
Organic tomatoes and cucumber salad with rose jelly and crème fraiche
SALADE AUX HERBES ET VINAIGRETTE (V) — 50
Market leaf salad with herbs and vinaigrette
ASPERGES ET POIREAUX CRAYONS (V) — 80
Asparagus and pencil leek cooked with juniper butter and sauce mikado
DESSERTS
TARTE AUX POMMES (V) — 110
Apple tart with brandy diplomat
CERISE ET NOISETTE (V) — 100
Cherry sorbet with hazelnut chocolate and meringue
CRÈME CARAMEL (V) — 80
Classic vanilla caramel custard
SORBET AUX FRUITS (V) — 70
Tropical fruit sorbet with orange fromage frais and melon
GLACE DU JOUR — 30
Seasonal house made ice cream
ASSIETTE DE FROMAGES (V) — 80/250
Selection of French cheeses
COCKTAILS
LULU FRENCH MARTINI — 140
Vanilla vodka, house chambord liqueur, honey pineapple, tonka
MOJITO DES ANTILLES — 140
Rhum arrangé, pineapple, bois d’Inde, mint soda
GRENADE SPRITZ — 140
Gin, pomegranate, citrus, bubbles
CLÉMENTINE SOUR — 160
Bourbon, clementine, macadamia, angostura bitters, sumac
PALOMA ROUGE — 160
Tequila, mezcal, burnt orange soda, black salt
SPRITZ SAINT GERMAIN — 140
Gin, citrus, elderflower, bubbles
MARGARITA CRÉOLE — 160
Tequila, creole spices, dry orange, sumac salt
GRANITA ÉPICÉE À LA CANNELLE — 160
Jalapeno tequila, smoked honey, pineapple, cinnamon bitters
FRUITDELA PASSION — 140
Vodka, passion fruit, coconut, vanilla extract
HIGHBALL DE CONCOMBRE ET MENTHE — 140
Gin, elderflower, mint, cucumber, green tea
SINOBOL DAIQUIRI — 140
Rhum agricole, lime, coconut shaved ice
FIGUE NEGRONI — 160
Fig infused Campari, glazed balsamic vermouth, gin
CAFÉ MANHATTAN — 160
Bourbon, port wine, sweet vermouth, fresh ground coffee beans, angostura
BEE’S WAX AGED VIEUX CARRÉ — 160
Bourbon aged in bee’s wax, herbal liqueur, sweet vermouth, house bitters
PLANTAIN OLD FASHIONED — 180
Aged rum, banana syrup, cacao bitters
++ 10% tax and 7% service charge