Beef carpaccio with parmesan shavings | 7.500 |
Carpacccio of tuna or captain fish | 7.500 |
Foie gras in terrine and browned onions | 21.000 |
Leash of carpaccio | 9.500 |
Salmon, tuna and captain |
Nordic fish plate | 10.500 |
Thousand leaves shrimp avocado cocktail sauce | 7.000 |
French-Nice salad | 8.000 |
Tuna, egg, tomato, salad, anchovies, onions, green beans and black olives |
Parmesan salad | 9.500 |
Rocket, chiken, bacon, egg, parmesan, croutons, balsamic |
Redwood salad and kernel nut | 10.500 |
Seafood cocktail salad | 9.500 |
South-west salad | 11.500 |
Mesclun, poultry gizzards, salted duck breast, foie gras |
Summer salad | 8.000 |
Mesclun, pine nut, mozzarella, cherry tomato, courgette, mustard, raspberry vinegar, olive oil |
Tomato and Feta cheese salad | 7.500 |
Warm goat's cheese, bacon and caramelised apple | 9.500 |
Calamari and schrimp duo, Chorizo and poached egg | 9.500 |
Frog leg with Riesling | 12.500 |
Goat bruschetta with serrano Ham | 9.000 |
Poeled foie gras scallop and caramelized apples | 15.000 |
Saint-Jacques nuts Rossini | 13.500 |
Seafood tulip | 9.500 |
Shirred ravioli with Roquefort cheese | 8.500 |
Stuffed crab | 7.500 |
The dozen snails | 10.500 |
Thousand vegetable leaves mozzarella bacon | 7.500 |
Cheese puff | 7.000 |
Crab puff | 8.000 |
Spinach puff | 7.000 |
Beef tartar | 8.500 |
Beef tongue with hot sauce | 9.500 |
Caramelized pork square with honney | 10.500 |
(30 minuts) |
Chateaubriand with crushed black pepper | 10.500 |
Curry lamb mouse | 10.500 |
Guts (instestines) of Caen tradition | 9.500 |
Jumped from Marengo veal | 9.500 |
Lamb kidneys in mustard sauce | 9.500 |
Parmesagne chicken cutlet | 10.500 |
Chicken white, tomato coulis, gratin mozzarella |
Rossini Tournedos | 15.000 |
Duck breast (coarse salt, honey or penapple) | 23.000 |
Duck confit sarladaise potatos | 18.000 |
Duck leg, bacon, potatos and mushrooms |
Escalope deveal Milanese | 15.000 |
Parsleyed veal liver | 17.000 |
Served with mashed garlic potatoes |
Porkfilet mignon with prunes | 9.500 |
Steak with 'wine merchant sauce' | 14.000 |
3 pieces of lamb ribs from New Zealand | 14.000 |
AAAAA chitterling | 16.000 |
Beef rib from France (500 gramms) | 35.000 |
Beef steack | 9.500 |
Mixed grill (beef, lamb, chicken, pork) | 13.500 |
Rib steak from France (300 gramms) | 24.000 |
Roasted pork spare rib | 9.500 |
Cassoulet | 14.000 |
Paella | 14.000 |
Sauerkraut | 14.000 |
Forest Tagliatelle | 9.500 |
Mushrooms, grilled bacon, fresh cream and Emmanthal cheese |
Salmon tagliatelle | 12.500 |
Spaghetti bolognes (tomatoes, ground meat) | 8.500 |
Spaghetti carbonara | 8.500 |
Egg, bacon, fresh cream |
Spaghetti neapolitan (tomatoes, basil) | 7.500 |
Tagliatelle with garlic shrimps | 9.500 |
Bar filet at the pistou on a vegetable bed | 9.500 |
Basque fisherman's pot | 10.500 |
Calamars pan with Andalusian sauce | 9.500 |
With poivrons and Chorizo |
Grilled sole or almonds | 11.000 |
Kribi shrimps ans zucchini julienne | 9.500 |
Morican gambas medaillon | 15.000 |
Roasted lobster with snail butter | 30.000 |
(depending on arrival) |
Rolled sole and champain sauce | 13.500 |
Saint-Jacques and gambas skewer | 14.000 |
Salmon back with white sauce | 14.000 |
Screening of gray shrimps | 8.000 |
Slice of barracuda | 9.500 |
Ball of ice cream | 1.500 |
Caramel cream on meringue bed | 4.000 |
Chaplain of caramelized apple | 5.000 |
Choccolat brownies | 6.000 |
(to be ordered at the beginning of the meal) |
Choccolate or liegeese coffee | 5.000 |
Choccolate profiteroles | 6.000 |
Fine lukewarm apple pie with ice cream | 6.000 |
(to be ordered at the begenning of the meal) |
Flamed norwegian pineapple | 7.000 |
Fresh exotic fruit carpaccio | 5.000 |
Puff with Grand Marnier or lemon or orange | 7.000 |
(to be ordered at the beginning of the meal) |
Suzette pancakes | 6.000 |
Tiramisu | 5.000 |