Lunch formula
1 starter + 1 main course + 1 still or sparkling water by BE WTR or 1 glass of wine
or
1 main course + 1 dessert + 1 still or sparkling water by BE WTR or 1 glass of wine
Only for lunch menu from Monday to Friday
Friday, January 9
Choice of starters:
Poached egg in red wine sauce, croutons and bacon
Or
Carrot and orange velouté, croutons and parsley oil
Or
Leeks à la grecque, shellfish and crustacean mousse, gribiche sauce
Choice of main courses:
Free-range chicken supreme, watercress mashed potatoes, light Béarnaise sauce
Or
Goujonnettes of sole meunière, pressed celery, lemon butter Choice of dessert
Clementine crème brûlée
Or
Floating island with caramel
Or
King cake with frangipane (almond cream)
The slate
Marinated tuna tataki-style, pickled red onions, radish and cucumber, tomato gel
30€Foie gras terrine, apricot and fig chutney, toasted hazelnut bread
28€Monkfish tail confit in olive oil, fresh herb gnocchi, lobster sauce
38€Honey and beer-braised pork knuckle, buttered cabbage scented with juniper
32€MENUS
Scent menu
65€
Amuse-bouche + starter + main course + dessert
Amuse-bouche
Depending on arrival
Starter
Duck foie gras terrine with smoked eel, pear and Tonka bean chutney, raspberry–port wine jelly
Main Dishe
Pan-fried veal rump, pressed celeriac and truffle, Périgueux-style sauce.
Dessert
Thin pineapple puff pastry, Bourbon vanilla cream, coconut sorbet
Tasting menu
125€
Our sommelier will be happy to guide you in your choices according to your preferences and enhance the pairing of food and wine.
Specials courses
All Scallop Menu
A limited-time experience available from 5 November, evenings only, at La Table d'Elise restaurant in Monaco. A four-course menu featuring scallops, ending with a gourmet dessert.
For the most discerning gourmets, don't hesitate to ask our front-of-house team about the wine pairing option, available at an additional cost.
85€
First course
Marinated scallops carpaccio style, citrus condiment,
churros with Brittany seaweed
Second course
Scallop tart, onion compote with lemon
and bacon powder, meat juices
Third course
Scallops in truffle crust, caramelised endives, saffron broth
Dessert
Savarin back from the islands, aged rum
Beaujolais and Lyonnais menu
On 20 November, exclusively in the evening at your restaurant La Table d'Elise in Monaco. A tasting menu paired with fine Beaujolais wines. Wines that perfectly complement the generosity of Lyon's gastronomy.
75€
First course
Sausage in brioche, wine lees sauce
Second course
Pike quenelle, Nantua sauce
Third course
Fricassee of free-range chicken with vinegar, truffled mashed potatoes
Dessert
Saint Marcellin
or
Pink praline tart
Our Beaujolais wines
(Additional charge)
Exclusively for the evening, La Table d'Elise restaurant has selected some exceptional bottles of Beaujolais wine for you.
Food and wine pairing
25€/person
Choose our food and wine pairing menu to enhance each dish. Throughout the meal, you will be served four 7cl glasses of wine to accompany your dinner.
Bottles
You may also choose to accompany your meal or dish with a bottle of your choice to share with your guests from our selection of exceptional Beaujolais wines.
Saint Amour
40€Cuvée des Amoureux de Peynet – Domaine Laurent Perrachon et Fils
Juliénas
56€Irresistible – Domaine Laurent Perrachon et Fils
Chénas
40€3 Mozaïc – Domaine Laurent Perrachon et Fils
Moulin à vent
45€Les Burdelines – Domaine Laurent Perrachon et Fils
Fleurie
40€Vieilles Vignes – Domaine Laurent Perrachon et Fils
Chiroubles
45€Domaine Cheysson
Morgon
50€Côte du Py – Domaine Dominique Piron
Régnié
40€Domaine Rochette
Brouilly
40€Domaine de la Poyebade
2026 new year's eve menu
On the evening of 31st December, come and celebrate New Year's Eve 2026 at La Table d'Elise! An exceptional menu prepared by our chef, Jean-Luc L'Hourre, winner of the Meilleur Ouvrier de France award, awaits you.
225€/person
including one glass of Champagne
Special Oyster No. 3
Oyster pearl in seawater jelly, Granny Smith apples, celery foam.
Blue Lobster
Poached in lemongrass broth, cauliflower and caviar, lobster shell oil
Scallop
Prepared like a mille-feuille, with foie gras and truffle, watercress, bergamot emulsion.
Wild Turbot
Cooked on the bone, baby artichoke with a briny surprise, clam marinière
Bresse Chicken Supreme
In Albufera sauce, with a pressed terrine of truffled heirloom vegetables
Clementine
Served chilled and refreshing
Chocolate
With the flavors of a crisp and melting biscuit, intense cocoa sorbet
The seasonal menu
Starters
Main Dishes
Desserts
List of allergens
Some of our dishes may contain allergens. Here is a list of the icons on our menu that indicate potential allergens.
Peanuts
Celeriac
Crustacean
Nuts
Gluten
Milk
Lupin
Molluscs
Mustard
Eggs
Fish
Sesame
Soybeans
Sulphites
