Menus of La Verticale
Lunch
STARTERS
Home-made’s Chef terrine with 3 peppers and galantine
Fish soup in Breton style and grilled clams with soft garlic
Traditional duck compote, apple and ham duck
Grilled oyster with almond and Parmesan cheese
Ratatouille cake, poached egg and basil
Mixed winter roll "Verticale" style
MAIN COURSES
Confit duck “ cassoulet”, potatos in duck fat in thyme flower and bearnaise sauce
Pork 3 ways in caramel with wild peppers
Beef casserole with red wine "Merlot"
Our best seclection of fish and shellfish in a broth of citrus fruit
Seafood skewer with passion sauce and young rice "Risotto"
DESSERTS
“Le Corlou” cheese with fig and roots
Praline of peanut in "creme brule" with turmeric ice cream
Fresh fruit gratin with ginger and strawberry ice cream from Da Lat
Caramelized apple "far" cake, caramel ice cream with spices
Red fruit cake with black sesame ice cream
Fresh fruits from Mekong Delta and sorbet
Main course at VND 190 000++
Main course + starter or dessert at VND 253 000++
Promotion : Set menu + Glass of wine from Pays d’Oc at VND 305 000++
Winter - A la carte
Cold Starters
Oyster No 3
refreshing stock and beef tartare
iodized with urchins and herrings egg in "mouilette"
VND 190 000
Pea
chilled soup, seed and tomato in soft cake, “Nicoise” style
VND148 000
Duck terrine in "croute"
mushroom nectar, confit onion
VND 168 000
Fishing Prawn
Pomeloes, foie gras, tamarind and herbs jelly
VND 232 000
Duck Foie Gras
with Dalat wine, Hanoi 5 spices, pear & fig
Panfried or bocal
VND 316 000
Warm and Hot Starters
Flower Crab
Cripsy, soft, creamy & hot stock
VND253 000
Artichoke
pluck with "Venus" clams, extra flat nem, Halong curry sauce
VND295 000
Ocean
in rock fish soup, Saigon - Marseille spice
VND 211 000
Pho in "Perigourdine"
foie gras, "haut Tonkin" truffle, enokii
VND 358 000
Selection of our three best starters
moment selection served separately, tasting spirit
VND 337 000
Small Main Dishes
Scallop
Grilled in pollen, iodized and celery in truffle Vermouth
VND 400 000
Tiger Prawn
In caramelized with spices and salted butter
VND 400 000
Pigeon
Bonning, stuffted with lotus and pink prawns
VND 358 000
Red Tuna
in lemongrass string, passion fruit sauce
VND 442 000
Seabass
braised in banana leaves, five flavors
VND 379 000
Big Dishes
Loster
from Nha Trang, in great tresor of the sea, vanila and turmeric infusion
VND 758 000
Buffalo
from Vietnam, in Ying and Yang, bitter chocolate, passion fruit and Tonkin spices
VND 421 000
Muscovy Duck
in "great traveller" with green tea
VND 484 000
Beef Fillet Tenderloin
fig, foie gras and epicurien juice in cool lemon
VND 674 000
Beef Casserole
with "Merlot" red wine
VND 358 000
Desserts
"Le Corlou" cheese
Fresh and curd
In declination of roots and fig
VND 148 000
Mango
for an island in spice caramel, young rice ice cream
VND 148 000
Fruits
of the moment: apple, mango...in roll, sorbet in cool mint
VND 126 000
Apple
in far, roasted, caramelized in salted butter puffed pastry
VND 168 000
Peanuts Creme bruler
casava ice cream
VND 190 000
Selection of 3 desserts
"my personal moment best picks, serve individually"
VND 295 000
Specially, the home made cake
Passion fruit
in warm clafoutis, Halong curry ice cream
Red Fruit
from Dalat, soft cake and black sesame ice cream
VND 190 000
Chocolate
half-cooked, 55% equatorial chocolate with grated “Cassia” cinnamon
VND211 000
Green tea
from Vietnam, in hot cake, lemon and ginger milk in cloud
VND 148 000
Soft cake
of chocolate, passion-fruit and red fruits, served individually with their ice cream
VND 211 000
Prices are subjected to 10% Government VAT and 5% Service charge
Chef's best...
CHEF'S BEST
Let you guide by the Chef through his 7 courses selection around our specialities and best products!
VND 1 473 000 or VND 2 105 000 with the wine matching
Prices are subjected to 10% Government VAT and 5% Service charge
Tradition
TRADITION
Fishing Prawn
in roll cool summer
with foie gras, garden caviar and leeks in Muscadet
Red Tuna
"fishing without any restriction"
from central Vietnam, with passion fruit and lemongrass string, recommended : rare
Foie gras
pan-fried, foie gras in mango with green tea
Beef Filet Tenderloin
Fig, foie gras and epicurien juice
Or
Muscovy Duck
in "great traveller" with green tea, between sour and sweet, foie gras
"Le Corlou" cheese
fresh and curd in declination of primary taste
Chocolate
half-cooked, 55% equatorial chocolate with grated “Cassia” cinnamon
"recipe of my mother"
VND 1 158 000
Prices are subjected to 10% Government VAT and 5% Service charge
Verticale
VERTICALE
Pea
chilled soup, seed and tomato in “Nicoise” style
Artichoke
in shellfish nectar and Ha Long curry
or
Duck in terrine and "croute"
mushroom nectar, confit onion
Seabass
steamed in banana leaf with five flavors
Or
Buffalo
From Vietnam, in Yin and Yang, bitter chocolate, passion fruit and Tonkin spices
Red fruit
from Dalat in soft cake, black sesame ice cream
Or
Mango
For an island in spice caramel, young rice ice cream
VND 695 000
Prices are subjected to 10% Government VAT and 5% Service charge
Hanoi Moment
HANOI MOMENT
Fish soup
in Breton style and grilled clams, Saigon - Marseille spice
or
Terrine
and rillette with Phu Quoc pepper, Chef's family recipe
Muscovy Duck
in "great travller" with green tea
or
Seabass
braised in banana leaves, five flavors
Passion
in warm clafoutis, Halong curry ice cream
or
Fresh fruit
from Mekong Delta with sorbet
VND 506 000 VND
Prices are subjected to 10% VAT and 5% service charge
Valentine
VALENTINE'S DAY MENU
Foie gras
of duck in terrine with local truffle flavors
Tiger Prawn
in love, fried with almonds and almonds milk
God's delight sorbet
Muscovy Duck
"dechaine" with peach and fig "nem"
Cheese "Le Corlou"
Fresh and curd with Mekong cacao and soft smoke chili
Chocolate
Equatorial ripe vintage, strawberry red heart jam and black sesame ice cream
VND 1 344 000/ couple or VND 672 000/ pax
The prices are not included 10% VAT tax and 5% service charge
Main courses
Prices are subjected to 10% Government VAT and 5% Service charge







