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APPETIZERS

Homemade game pate, salad of puy lentils, apple chutney 9.75
Millefeuille of Alaska king crab, herbs harissa, hazelnut mayonnaise € 11.50
Salad of pigeon, preserved red pearl cocktail onions, crunchy pancetta, Pedro Ximenez-vinaigrette 10.75
Fried langoustine, polenta, sesame gingersnap and homemade vinaigrette 14.50
Three preparations of artichokes: mousse-marinated-tarlet 11.25
Pysters ( fried or natural ) € 12.75
   

ENTREMETS
Fried sweetbread, small round croquette of veal cheek, stewed little gem lettuce 15.50
Fettuccine with half a lobster 19.50
Fowl broth with mushrooms and preserved duck 8.50
Croquette of risotto with buffalo Mozzarelle and basil vinaigrette € 11.50
   

MAIN COURSES
Cote de boeuf, pommes fondantes, marinated tomato and bearnaise sauce ( per two persons ) 52.50
Supreme of duck, mushrooms ravioli, fricassee of beetroots and sauce 21.50
Halibut, caramelised leek, poached egg, caviar and buerre blanc 24.50
Monkfish, glazed turnip, creme of spring onion and Rivesaltes, temoura of oyster 26.50
Gently sauteed pork chop, duck's liver and creamy black salsify € 24.50
   

DESSERTS
Rich chocolat mousse ( marquise ) with After Eight, rum anglaise ( pastry cream ) and straciatelle ice cream 9.50
Homemade donut, compote of bandied apricots and treacle waffle ice cream 8.25
Caramelised baby pineapple, brandied raisins ice cream and honey galette 8.75
Souffle of soft curd cheese and lime, grapefruit compote and orange sorbet 7.75
Tarte Tatin of apple ( upside-down apple pie ) ( 15 minutes ) 8.75