FRIDAY LUNCH
$ 88++

Starters

CURED PICOS DE EUROPA TROUT
WHITE ASPARAGUS, CONFIT JAPANESE EGG

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SCALLOP FROM TOYAMA BAY
BRANDADE, BASQUE SQUID
TAGGIASHE OLIVE SAUCE

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LINGUINE PASTA
OBSIBLUE PRAWNS, CORSICAN COPPA
SICILIAN TOMATOES

Main Courses

AGED WAGYUE BEEF TENDERLOIN
BLUE BELLE POTATOES, AGED COMTE, PEA SHOOTS

OR

TASMAINIAN RACK OF LAMB
GRATIN OF RAVIOLE DU ROYAN, FROMAGE FRAIS

OR

WILD CAUGHT JAPANESE TARA FISH
CHENIN BLANC SAUCE, QUINOA, CHORIZO

Desserts

BEBE'S CREATIONS
A DAILY CHOICE OF DESSERTS

All rights reserved. Nicolas Le Restaurant Copyright � 2008