Starters

Hare terrine 15-

Scallops Carpaccio from Dieppe,  18-

6 oesters 16.5-

Roasted marrow bone with parmesan cheese 15-

 Belgian snails, crispy bacon  18-

 Pan fried veal brain  and tartare sauce 16-

Porcini mushrooms 15-

Sea knives and herb butter 17-

 

 

 

Main Course

Codfish loin 26-

Stew hare 24-

Hare filet 35-

Wild duck 26-

Organic beef stew 24-