|
|
|
Soup of the Day 7 |
|
Mixed Salad 8 |
|
Warm Crisp Goat Cheese, Salad, Dried Tomato Emulsion, Merlot
Vinaigrette 12 |
|
Steak Tartar 13 |
|
Salmon Tartar 11 |
|
Fish and Mussle Soup
in a Lobster Court-Bouillon 15 |
|
Sesame Breaded Foie Gras " Torchon, Medjool Puree 20 extra t.h. + 5 |
|
Grilled Vegetables Salad with Herb Pesto 12 |
|
|
|
|
|
Duck Confit, Pommes Frites and Salad 18 |
|
Duet of Black Pudding and Foie Gras, Sauce Grand Veneur 32 |
|
Fish and Mussle Soup in a Lobster Court-Bouillon 22 |
|
Angus Beef Flank Steak with
Shallot Butter 20 |
|
Steak and Fries, Vegetables
24 |
|
Angus Striploin Steak, New York Cut, Choice of Sauce 38 |
|
Steak Tartar 22 |
|
Salmon Tartar 18 |
|
Milk-Fed Veal Liver, Morel Risotto and Crispy Onion Rings 22 |
|
Smoked Salmon and Tomatoes Fine Pastry, Pepper Oil Salmon
Tournedos 26 |
|
Roasted Halibut Fillet, Clam Cream and Fennel 29 |
|
|
|
Carte
d'Hôte : Soup, Dessert and Coffee.
Add 12 to any Main Course
|
Table D'hôte : Choice of
Appetizer, Dessert and Coffee. Add 18 to any Main Course
|
|
|
|
|
|
|
|
Marinated Salmon and Zucchini Terrine 13 |
|
Grated Spinach Cake with Smoked Salmon, Mayonnaise and Potato
Chips 14 |
|
Goat Cheese and Tomato Pie, Balsamic Vinegar Caramel 12 |
|
Cold Duck Meat Salad, Vegetables with Coriander 16 |
|
Soft Red Pepper Gaspacho, Vegetables Ravioli 12 |
|
Scallops Salad with Cherry Tomato, Boconcini and Olives, Pesto
Oil 12 |
|
Warm Beef Carpaccio, Shitake Mushroom Broth 13 |
|
|
|
|
|
Penne Pasta with Duck Gizzards, Fresh Tomato and Fennel 26 |
|
Grilled Fillet of Macquerel , Peperonata and Herb
Fougasse 27 |
|
Stuffed Vegetable, Tomato and Tofu Kebab 24 |
|
Pork Osso buco, Mafalda Pasta with Mushroom, Foie Gras
Sauce 30 |
|
Salmon Block with Proscuito, Creamy Leeks, Citrus Virgin
Sauce 33 |
|
Beef Tenderloin and Sauté of Shrimps, Artichoke, Sweet &
Sour Berry Sauce 40 |
|
Fish of the Day 31 |
|
Quail Kebab, Suffed Portabella, Aragula Salad with
Cheddar 30 |
|
Panfried Sea Scallops, Saffron, Black Ink Pasta,
Persillade 34 |
|
Calf's Sweetbread Confit, Stuffed Patty Pans with Melting
Onions and Quinoa 36 |
|
|
|
| Carte
d'Hôte : Soup, Dessert and Coffee.
Add 12 to any Entree |
| Table D'hôte : Choice of
Appetizer, Dessert and Coffee. Add 18 to any Entree |
|
|
|