PINK DE BERNE TOMATO 13
dried and marinated with goat's hock, tomato vinaigrette and green herbs

CONSOMMÉ 12,5
clear vegetable broth with soy and bonito, with leeks cooked in vadouvan and horseradish cream

HARDERTAR 14
With Sambaï vinaigrette, mullet roe and lemon balm

SOUP CANTALOUPE 13
cold served melon soup with basil, lime and straciatella

TERRINE 14
of chicken liver, duck breast and lardo with barbecue bread and gravy of amarena cherries

RAVIOLI 26
stuffed with ratatouille, with a foam of pecorino, saffron and basil

CABLE JEW 26,5
pan-seared confit with white beans, artichoke and prawn sauce

SEATTLE (2 pers.) 72
with sauce verte, fennel salad and risotto

POUSSIN 27,5
lacquered with apple syrup and served with spinach, chicken gravy and French fries

PITHIVIER 27,5
lamb belly and filet wrapped in savoy cabbage and puff pastry with petit pois à la Française and cherry gravy

RIB-EYE (2 pers) 82
À point baked with red wine-mustard gravy, fries and Romaine lettuce

POTATO MOUSSELINE 5,5
FRITES with mayonnaise 5
ROMAINE SLA with anchovy vinaigrette 4.5

BOLLETY ICE per sphere 3.5
mango-coconut, lemon, vanilla rosemary, red wine-strawberry

ANANAS 13
marinated in vanilla and cardamom with a cardamom biscuit and sauce of tangerine

RED FRUIT 11,5
in filo pastry with sorbet of strawberry and red wine

ABRIKOOS 11,5
grilled on the barbecue, with vanilla rosemary ice cream

COUPE COLONEL 8,5
vodka and lemon sorbet

CHEESE 11,5
a selection of three cheeses

ESPRESSO MARTINI 12,5

PINK DE BERNE TOMATO
dried and marinated with goat's hock, tomato vinaigrette and green herbs
or
CONSOMMÉ 
clear vegetable broth with soy and bonito, with leeks cooked in vadouvan and horseradish cream
or
HARDERTAR
With Sambaï vinaigrette, mullet roe and lemon balm

RAVIOLI
stuffed with ratatouille, with a foam of pecorino, saffron and basil
or
CABLE JEW 
pan-seared confit with white beans, artichoke and prawn sauce
or
POUSSIN
lacquered with apple syrup and served with spinach, chicken gravy and French fries
or
RIB-EYE (2 pers)
À point baked with red wine-mustard gravy, fries and Romaine lettuce
(supplement €15.5 p.p.)
or
SEATTLE (2 pers.)
with sauce verte, fennel salad and risotto
(supplement €10.5 p.p.)

ESPRESSO MARTINI
or
ANANAS 
marinated in vanilla and cardamom with a cardamom biscuit and sauce of tangerine
or
ABRIKOOS
grilled on the barbecue, with vanilla rosemary ice cream