We endeavor to do our best in providing quality in cooking, 
service and ambience.

As we work with fresh product we apologize 
if some dishes were not available.

Last order 21.30, dining room close at midnight.
Enjoy Le Banyan experience ! 

Your dedicated hosts,

Michel Binaux & Bruno Bischoff
 

Pan-fried foie gras with durian, reduction of Xeres vinegar aromatized with Cognac 690.-
Pan-fried foie gras served with rocket salad and raspberry vinegar 690.-
Pan-fried foie gras served with imported fruit of the moment 790.-
Foie gras terrine served with port wine jelly and toasted brioche 650.-
Salad gourmand with two foie gras, pan-fried and terrine, grilled prawns, olive oil dressing 650.-

Cold or lukewarm appetizers

Iced vichyssoise of lobster with gruyere cheese croutons 330.-
Seafood salad with sea scallops, salmon, roasted prawns, with a honey dressing 330.-
Norwegian smoked salmon Le Banyan style with condiments 340.-
Half a dozen French “ Fines de Claire “ oysters with shallots vinegar dressing  630.-
Caesar salad, anchovies, garlic, parmesan, croutons 250.-

Hot appetizers

Gratinated onion soup Parisian style with bacon 240.-
Duck consommé with truffle ravioli  260.-
Classic old fashioned lobster bisque with cognac 340.-
French Riviera fish soup with garlic croutons and rouille  340.-
Half dozen of French snails with garlic and white wine, Le Banyan style  320.-
Prawns and scallops with crab meat in puff pastry and a white wine beurre blanc 360.-
Hot French oysters ”Fine de Claire”, preparation of the day 680.-

From the Grill U.S. and Australian meat cuts

Lamb cutlet with Provencal herbs, Aust. 720.-
Fillet of Angus beef (Grain fed 150 days, Aust.)  850.-
Prime rib eye of beef, (Grain fed 150 days, Aust.)   820.-
Fillet of Angus beef (Grain fed 150 days, U.S.) 1300.-

Meats and poultry’s

Pan-fried Australian beef fillet with Stilton blue vein cheese and red wine sauce 850.-
Breast of duck with mixed mushrooms and Armagnac 420.- or imported fruit 550.-
Roasted rack of lamb on a herbs crust and walnut  850.-
Duck leg confit infused with preserved garlic fresh mushrooms and raw sautéed potatoes 390.-
Chateaubriand flamed with Armagnac, red wine sauce, bone marrow croutons, for two persons  1990.-
Double rib eye prepared like the Chateaubriand, for two persons 1700.-

Seafood's

Fillet of Swedish salmon, beurre blanc sauce with preserved lemon  520.-
Red mullet fillet perfumed with a Bouillabaisse jus 380.-
Fillet of Atlantic snow fish with a paprika red wine sauce 670.-
Home made noodles with assorted seafood on a ginger flavored wine sauce 360.-
Seafood salad with sea scallops, salmon, roasted prawns and a passion fruit dressing 360.-

Cheese composition

Cheese in puff pastry, white wine cream sauce flavored with caraway seeds 190.-

Desserts

Cold

Frozen almond nougat with Chiang Mai honey Suzette sauce and vanilla 170.-
Choux pastry profiterol with three fruit sherbet and fresh fruit sauce 130.-
Iced chocolate terrine, vanilla and chocolate sauce 170.-
Chocolate mousse fresh vanilla sauce 170.-

Hot

Traditional crêpes Suzette flamed with orange liquor with vanilla ice cream 260.-
Crepes Le Banyan served with passion fruit and caramel sauce 170.-
Freshly baked apple tart Le Banyan style with sabayon ( 25 mn )  230.-
Caramelized vanilla custard with marinated prunes in Cognac  170.-
Hot soufflé flavor of the day with its sauce, one flavor per table (25 mn)  250.-
Upside down mango tart tatin style, caramel and vanilla sauce 230.-

plus 10 % service charge and 7 % vat

 

Bon Appétit !