ONYX Paris Bistronomic restaurant

charred scallions, citrus vinaigrette, cashew and white miso seasoning.

Seared mackerel, crisp fennel, citrus vinaigrette, caramelized almonds, dill oil, escabeche broth.

Red pesto, marinated bell peppers, red plums, stracciatella, balsamic vinegar jelly, shiso sprouts.

Octopus carpaccio with verbena, cucumber, celery, lime gel, anchovy sauce, and coconut milk.

Foie gras pâté en croûte with tangy condiments.

Duck foie gras terrine with figs and walnuts, spiced fig jam, and toasted homemade brioche.

Beef tartare with summer truffles, potato chips, and organic egg yolk.

Roasted celery steak, celery and horseradish purée, Granny Smith apple, celery stalks, truffle-infused stracciatella, and reduced celery jus.

Monkfish confit in tomato oil, rouille, eggplant caviar, zucchini, grapes glazed with white port, and a fish-soup-style sauce.

Pan-seared halibut fillet, candied eggplant, yellow bell pepper coulis, black olive and cumin condiment, and fish bone jus with white port and cilantro.

Butter-roasted cauliflower, cauliflower purée with green cardamom and brown butter, pickled Romanesco broccoli, grilled Brussels sprouts, and a robust sauce.

Roasted Black Angus beef tenderloin, coffee-glazed beets, purple carrots, blackberry pickles, braised beef cheek, and smoked potatoes.

Veal sweetbreads with buckwheat croutons, smoked mashed potatoes, seared sucrine lettuce, a plum and black garlic condiment, and mirabelle plums in red port.

Lobster with brown butter, lobster and butternut squash risotto, smoked potimarron purée, butternut squash with kalamansi, apple, and cider gel, and candied lemon sauce.

Reverse puff pastry, intense toasted vanilla cream, caramel, Tonka beans.

Chocolate fondant cookie with toasted corn, creamy popcorn, roasted vanilla espuma, caramelized popcorn, and Tahitian vanilla ice cream.

Vegetable charcoal crumble, sponge cake, mousse, and soft black sesame cookie with a melt-in-your-mouth yuzu center, topped with a crispy black sesame feuillantine.

Crispy choux pastry, rich pecan and hazelnut praline cream, ganache, caramelized vanilla, pecans, and caramelized almonds.

Coffee accompanied by an assortment of mignardises.

A glass of champagne accompanied by an assortment of mignardises.