GOURMANDISES
| Spanish ham (Pata negra) Charentais melon from Philibon, pine nuts & espelette pepper | 21 |
| Calamares fritos Black pepper, green onions, lime & galangal aioli | 14 |
| Crudités Ranch dressing | 17 |
| Snails à la Provençale Roasted garlic butter, lavender, thyme & parsley | 18 |
| Oyster au naturelle Champagne- & shallot vinaigrette | 8 |
| Oyster «Rockefeller» Spinach, Parmesan cheese, yuzu & saké hollandaise | 9 |
| Astoria Osciétra caviar Parsnip waffles, crème fraîche, lime & browned butter | |
| 30g | 130 |
| 50g | 210 |
| Garlic bread à la Astoria Sourdough baguette, browned butter, shiro miso, parmesan, yuzu, rosted garlic & herbs | 12 |
STARTERS
| Toast Astoria Prawns, Norwegian king crab, trout roe & «ikura», butter fried toast, wasabi aioli & pickled red onion | 32 |
| Butter fried «råraka» Vendace roe, chives, crème fraîche, red onion & lemon | 36 |
| Buri carpaccio Astoria «hot sauce», vendace roe, lemon smetana, dashi vinaigrette & sago chips | 28 |
| Quenelle & caviar Scallop quenelle, sauce vin jaune & barley koji butter | 65 |
| Stracciatella di burrata Chewy beetroots, truffle vinaigrette, shiso & marcona almonds | 36 |
| Braised leeks à la vinaigrette Roasted almonds, browned butter, parsley & dandelions | 28 |
| Triple cheese & morel ravioli Fermented asparagus beurre blanc, black truffle & parmesan | 48 |
FISH & VEGETABLES
| Grilled Monkfish tail «Rossini» Sauce Périgourdine, foie gras au torchon, sweet onion gratin | 85 |
| Moules à la crème Mussel beurre blanc, Jalapeño aioli, spring onion oil & pommes frites | 42 |
| Wild turbot «Bourride» White cockles, clam broth, baby fennel & ginger aioli | 68 |
| Linguine à la Astoria «XO» Clams, bafun uni, fine herbs, parmesan & melted garlic | 56 |
| with 10 grams Astoria Osciétra caviar | 98 |
| Grilled Katsuo «Niçoise» Potatoes, tomato, herb vinaigrette, boquerones, olives, egg & haricot verts | 48 |
| Truffle pizza «le blanc» Truffle, fontina cheese, feta cheese, frisée salad, roasted garlic oil & chives | 50 |
| Artichoke à la barigoule Petit carrots & petit pois, pearl onions, glasswort, myoga, shiso, sea buckthorn oil & barigoule dashi | 48 |
MEAT & POULTRY
| Iberico Pork Artichoke purée, green peas, hazelnuts & sauce vin jaune | 46 |
| Steak tartare à la parisienne (prepared table side) Pommes frites, salad verte & classic condiments | 48 |
| Whiskey flambéed beef (prepared tableside) Kampot & green pepper sauce, roasted potatoes glazed with Fourme d´Ambert | |
| Angus | 72 |
| Wagyu | 110 |
| Grilled spring chicken «Buffalo style» (serves for two) Macaroni pudding, corn velouté, Astoria «hot sauce», salad verte with yuzunette & grilled lemon | 90 |
| Cabonara Veal meatballs, gremolata, Noire de Bigorre lardo | 42 |
| Caesar salad (prepared tableside) Grilled chicken breast, toasted pine nuts, smoked pork belly, chives, kale, parmesan aged 24 months «Vacche Rosse» & marinated green beans | 46 |
| Steak frites Ribeye, sauce béarnaise, tomato & onion salad, spicy pommes frites with parmesan & garlic, salad verte with parmesan | 88 |
| Kebab Pizza Duck confit, harissa yoghurt, pickled Jalapeño | 35 |
DESSERTS
| Sesame soft ice cream Miso butterscotch & candied pecans | 16 |
| Tutti-frutti soft ice cream Homemade sprinkles | 14 |
| Warm chocolate tarte Tahiti vanilla ice cream «16/1» & Kentucky bourbon crème cru | 28 |
| Banana crème brûlée Rum-raisin & foie gras | 19 |
| «The waffle ice cream» Pistachio waffle, oolong ice cream & raspberry | 20 |
TROLLEY
| Canelé Buckwheat & dark rhum | 4 |
| Jello Yuzu & fennel | 4 |
| Macaron Coconut ganache & coffee caramel | 4 |
| Chocolate truffle Dulche de leche & vanilla | 4 |
| Cardamom Buns | 4 |
