3 courses (starter, main course & dessert)
325
Steak tartare with cognac, cornichons, dijon, herbs & potato crisps
Puff pastry pie with caramelized endive, olives, sherry & blue cheese
-
Haddock with hokkaido pumpkin, apricot, cabbage, & lobster bisque
Vol-au-vent with fallow deer, smoked bacon, mushroom & red wine sauce
-
Walnut ice cream with apple compote, macron & Calvados sabayon
Cheese with gooseberry compote & crouton
A la carte
Snacks
Gillardeau oysters with lemon, mignonette & tabasco 3/6 pcs
145/265
Anchovies with aioli, lemon & crouton
110
Gougeres with comte, truffle & iberico ham
95
Chicken liver parfait with cherry jam & crouton
85
Scotch egg
75
Lucques olives
45
Pata negra ham
125
Starters
Steak tartare with cognac, cornichons, dijon, herbs & potato crisps
145
Puff pastry pie with caramelized endive, olives, sherry & blue cheese
135
Ravioli with mascarpone, chanterelles & parmesan
155
Razor clams with garlic butter & crouton
130
Mains
Haddock with hokkaido pumpkin, apricot, cabbage & lobster bisque
235
Vol-au-vent with fallow deer, smoked bacon, mushroom & red wine sauce
225
Monkfish tail with haricot verts, cockles, trout roe & port wine sauce
295
Steak au Poivre with pommes frites & salad
345
Sides
Bread with french butter
45
Radicchio salad with shallots & parsley
30
Pommes frites
65
Dessert & cheese
Sticky toffee pudding
110
Walnut ice cream with apple compote, macron & Calvados sabayon
95
Blackcurrant sorbet
50
3 or 5 cheeses with gooseberry compote & crouton
120/160
Cannelé
40
The menu is primarily fixed. However, we can always accommodate a pescetarian starter, main course and dessert. If it does not appear in the current menu, it is not possible to get a vegan or vegetarian dish. If you are very allergic to an ingredient or similar, please contact the restaurant in advance.