Onyx restaurant menu

Watermelon gazpacho, grilled horse mackerel, creamy cheese, multicolored radishes, strawberries, fresh almonds.

Stuffed tomato, stracciatella, avocado, grapefruit, Taggiasche olives, roasted tomato and black garlic sauce, marigold, basil, pistachios.

Hay-smoked, fennel in three textures, orange, ginger pickles, almond milk with Earl Grey tea.

Bresse chicken ballotine with foie gras and pistachios, watercress salad with walnuts, served with a horseradish and mustard sauce.

Crumbled crab and cockle meat, Green Zebra tomatoes, pea espuma, cucumber and glasswort, mint and lemon balm oil.

Foie gras pressed with rhubarb, rhubarb compote, fresh strawberries with a side of condiment, and a spiced hazelnut crumble.

Grilled medium-rare, served with a salad of crisp baby greens, spring vegetables, black Kalamata olives, and an Asian vinaigrette.

Black rice arancini with Parmesan, zucchini cream, bell pepper, almonds, and basil; eggplant; sautéed zucchini; arugula pesto.

Pan-seared prawns, freekeh risotto with pequillo peppers and candied lemon, Padrón peppers, sauce vierge with fresh herbs, and toasted pistachios.

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

Veal T-bone steak glazed on both sides, with balsamic vinegar and chives, a honey-mustard-buckwheat sauce, chanterelle mushrooms, corn, and potatoes.

Roasted Black Angus beef tenderloin, smoked mashed potatoes, black garlic-glazed shallots, button mushrooms, Bresaola.

Veal sweetbread vol-au-vent with chanterelles and peas, served with a mushroom cream sauce made with vin jaune.

Lobster ravioli with mascarpone and tarragon, served with roasted lobster tail, seasonal vegetables, and a lemon bisque sauce.

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

Vanilla-infused cherry confit, namelaka and chocolate espuma, moist cocoa cookie, cherry, cocoa gavotte, chocolate sorbet, cocoa streusel.

Crumble and crispy gavotte, stracciatella mousse, confit, and full-fruit apricot sorbet, verbena oil.

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.