Starters

Pork tongue salad 15-

Saussage from the Pays Basque and Chorizo Iberico Bellota  12-

Iberico ham (min.22 months)   22-

Sardines 13-

Portobello ( mushroom), potato and parmesan espuma 16-

Marrow bone 14-

 

 

12 belgian snails, fresh herb butter 21-

Scallops carpaccio 18-

Baked scallops from Dieppe 18-

Goat cheese fondant ( cake) 15-

 

Main Course

Braised pork cheeks with black olives 23-

Hind fillet " Grand Veneur" 30-

Beef tab, caramelized shallot 25-

Royal sea bream 28-