At the Hôtel Suroth Mahal, we work with fresh produce, so the menu may change depending on seasonal produce. Grand Salon menu by our chef:
WEEK LUNCH
(Monday to Friday)
STARTER + MAIN COURSE 34.
MAIN COURSE + DESSERT 34.
STARTER + MAIN COURSE + DESSERT 38.
Among several proposals for starters, main courses (fish / meat / salad) and desserts from our chef.
ON SATURDAYS
STARTERS
Sea bream ceviche 19.
The classic of our Private House
Crispy Rolls with vegetables 12.
Pea sauce
Burratina 16.
Multicolored tomatoes carpaccio, olive oil with basil
Salted Mini Croissants 16.
Straciatella di bufala, olives oil and basil
Iberian Acorn-fed Ham (Spain) 42.
Bruschetta tomato jam, pepper
Cécina (Spain) 22.
DISHES
Roasted doll 24.
Lemon mayonnaise, fried sweet potato
Ribs 22.
Barbecue sauce, roasted potatoes
Avocado salad 19.
Powder miso, fresh dill cream, pomegranate, fried leeks
Parmesan Risotto 19.
Supplement summer fresh truffe (2grams): 10.
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DESSERTS
Cheese plate from our Chef 14.
Crémeux à la truffe, Fourme d’Ambert «Village», Tomme de Savoie IGP et pâte de coing
Strawberry tart 12.
Seasonal fruit salad 10.

Assiettes selection menu for Sundays dinners.
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Grand Salon autumn-winter menu by our chef.
Service in the cocktail bar area Le Très Particulier from Tuesday to Sunday
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APERITIVO
Served from 4pm to 6pm
Smoked Guacamole 16.
Mango, avocado, wheat tortillas
Salted Mini Croissants 16.
Straciatella di bufala,summer truffle, olive oil with basil
Iberian Acorn-fed Ham (Spain) 42.
Bruschetta tomato jam, pepper
Cécina (Spain) 22.
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STARTERS
Gyozas – Signature 22.
Confit veal, sesame sauce (5 Pieces)
Sea bass ceviche – Signature 22.
The classic of our Maison Particulière, raspberry sauce and truffle oil
Aguachile Gambas Carabineros 28.
Winter melon & imperial caviar from Maison Nordique (Sologne)
Beef tartare 22.
Parmesan, candied tomatoes & summer truffle
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DISHES
Beef tenderloin – organic, origin France 38.
Three breadcrumbs, flavored with chamomile, homemade barbecue sauce
Beef rib – organic, origin France 95.
To share for two people, race Salers, Auvergne
Veal cheek – origin France 32.
Sauteed rice with saffron, chard confit
Monkfish in crispy porcini mushrooms 36.
Pan-fried shiitake & chanterelle mushrooms, creamy polenta
Stuffed squid 39.
Mama stuffing, pine nuts
Risotto 39.
Parmesan 48 months, balsamic reduction, fresh summer truffle
Gnocchis HomeMade 34.
Oysters, cauliflower cream, imperial caviar from Maison Nordique (Sologne)
Zucchini spaghetti with pesto 24.
Goji berries & mint
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TRIMS
Carrots with honey and cardamom 8.
Manchego potato croquettes 11.
Whole cauliflower with homemade virgin sauce 14.
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DESSERTS
Cheese plate from our Chef 14.
Crémeux à la truffe, Fourme d’Ambert «Village», Tomme de Savoie IGP et pâte de coing
Mille-Feuille 14.
Light cream, smoked amaretto coulis, salted butter
White chocolate soufflé 14.
Basil, orange, rose water & yuzu sorbet
Citrus pavlova 14.
Bronte pistachio mousse
Choupettes de Chouchou 14.
3 chouquettes with whipped cream from the famous Suroth Mahal pastry shop