AUBERGINE 11,5
cooked on the barbecue, with sauce vert, pine nuts and French sheep's cheese Laucune

CONSOMMÉ 11
clear vegetable broth with soy and bonito, with leeks cooked in vadouvan and horseradish cream

MONKFISH CARPACCIO 12
With Pernod vinaigrette, squid and orange

MAKREEL 12
cooked and served with a mousse of smoked mackerel, with chicory, pomegranate and a dashi vinaigrette

TERRINE 12,5
of chicken liver, duck breast and lardo with barbecue bread and gravy of amarena cherries

EIKHAAS 24
Pan-fried, with candied lemon and gravy of celeriac and served with creamy polenta, radicchio and red-leaf endive

BOUILLABAISSE 25,5
Of red gurnard, weeper, redfish and dab, with redfish fillet, clams, mussels, shrimp and toast with rouille

SEATTLE (2 pers.) 69
With sauce verte, fennel salad and risotto

POUSSIN 26,5
Lacquered with apple syrup and served with spinach, chicken gravy and fries

SAUCISSE EN CROÛTE 26
Puff pastry stuffed with pork neck and belly, peas and carrot in savoy cabbage, with a gravy of ginger and mustard

RIB-EYE (2 pers) 79
À point fried with green pepper sauce, fries

POTATO MOUSSELINE 5
FRITES with mayonnaise 4.5
ROMAINE SLA with lemon vinaigrette 4

BOLLETY ICE per sphere 3.5
strawberry ice cream - lemon - chocolate - banana - rice ice cream

JASMINE RICE ICE CREAM 11,5
With cream patissière of ginger and wild rice

RABARBER 11
puff pastry filled with creamy cremeux of rhubarb, with tarragon, vanilla and strawberry ice cream

CHOCOLADE ICE 10,5
rolled in chocolate with passion fruit

COUPE COLONEL 8,5
vodka and lemon sorbet

CHEESE 11,5
a selection of three cheeses

ESPRESSO MARTINI 12,5

AUBERGINE
Cooked on the barbecue, with sauce vert, pine nuts and French sheep's cheese Laucune
or
CONSOMMÉ
Clear vegetable broth with soy and bonito, with leeks cooked in vadouvan and horseradish whipped cream
or
MONKFISH CARPACCIO
With Pernod vinaigrette, squid and orange

EIKHAAS
Pan fried, with candied lemon and gravy of celeriac and creamy polenta, radicchio and red-leaf endive
or
BOUILLABAISSE
Of red gurnard, carp, redfish and dab,
with redfish fillet, clams, mussels, shrimp and toast with rouille
or
POUSSIN
lacquered with apple syrup and served with spinach, chicken gravy and French fries

or
RIBEYE
(2 pers) à point fried with green pepper sauce, 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
JASMINE RICE ICE CREAM
With cream patissière of ginger and wild rice
or
CHOCOLADE ICE
rolled in chocolate with passion fruit

3-COURSE 45,-