Starters

Burrata with grilled vegetables 16-

Seabream Carpaccio , Espelette pepper 15-

«Vitello Tonnato»(veal and tuna mayonnaise) 17-

Roasted marrow bone with parmesan cheese 15-

 Belgian snails  18-

 Pan fried veal brain  and tartare sauce 16-

Fresh Mackrel and guacamole 17-

Squids , sweet pepper 17- 

Pork tongue salad, anchovy vinaigrette 16-

Maatjes' herrings 16-

 

Smoked eel , potatoes from Noirmoutier 20-

 

Main Course

Scottish salmon " Label Rouge" 26-

Herb-crusted rack of lam  32-

Chitterling sausage 22-