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-

Pig tongue salad , anchovy vinaigrette 15-

 Belgian snails  18-

 

Pan fried veal brain "meunière" and tartare sauce 16-

Fresh Mackrel and guacamole 17-

Squids "à la plancha", sweet pepper 17- 

6 Gillardeau oysters 19.5-

Octopus, Coco de Paimpol ( white beans), ham 18-

 

 

 

Main Course

Sea bass 28-

Veal sweetbread, Port wine reduction, homemade pasta 35-

Herb-crusted rack of lam  32-

Colvert duck ( min.2pers) 26-

Chitterling sausage 22-