Appetizer

WARM
Wild mushroom soup 25  
Stuffed piquillo peppers with beef  25
Tenderloin, caramelized onions on toast   30
Beef tenderloin with pepper sauce on toast  30
Duck rillette served with pickled gherkins  38
Salmon rillette, pickled gherkins, capers, shallots   38  
Pate de maman – provincial style pate  40  
Fried squid rings with delicious tartar sauce  38                     
Moules frites – steamed mussels and French fries   89  
(Additional Charge 25)

COLD
Chilled homemade gazpacho soup   22
Toasted goat’s cheese with tomatoes, walnuts  33
(Additional Charge 9)
Fusilli pasta with rocket salad, tomatoes, peanuts, pesto   22
Roasted chicken breast salad 35
Fresh mozzarella cheese, tomatoes and Jamon ham  48
(Additional Charge 18)                         
Beef carpaccio, green salad and Parmesan cheese   68
(Additional Charge 25)

Main

Angus steak with pepper sauce 108
(Additional Charge 30)
7 hours low temperature cooked beef oyster blade  88
Josper oven grilled pork ribs 75
Chef’s mum’s hearty coq au vin 55
Les tripe with tomato and spicy herbs 58
Seared sea bass with colourful saffron sauce 66
Josper oven grilled squid with fresh lemon 59

Dessert

Classic creme brulee 15
Bourguignon pear and vanilla ice cream 20
Lemon tart meringue en verrine 15
Homemade ice cream and sorbet 15
Dark chocolate mousse  15