SOUPE A L'OIGNON EGG  11
onion broth, with candied whole onion, Comté bechamel and
onion cream

BISQUE CAPPUCINO12,5
bisque of North Sea crab, crab meat with milk foam and cocoa

HARDERTAR 14
With Sambaï vinaigrette, mullet roe and lemon balm

OEUF EN MEURETTE 11,5
poached egg in red wine sauce with mushrooms, duxelle with smoked lardo and cognac served with croutons

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

MAITAKE 22,5
millefeuille of topinambur, beurre blanc of whey and confit of garlic

FISH OF THE DAY 26
With a bisque of North Sea crab, samphire,
shrimp and sweet and sour tomato

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

CANARD A l'ORANGE 26
duck breast with spring carrots, turnip, duck gravy with orange

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

MADELEINES 9,5
made with beurre noissette and served with
miso caramel

MOUSSE AU CHOCOLAT 11,5
With licorice, olive oil and sea salt

RIZ AU LAIT 10,5
with honey roasted figs, vanilla ice cream, walnuts, orange blossom, rosemary and goat yogurt hangover

COUPE COLONEL 9,5
vodka and lemon sorbet

CHEESE 12,5
a selection of three cheeses

ESPRESSO MARTINI 12,5

 SOUPE A L'OIGNON EGG
onion broth, with candied whole onion, Comté bechamel and
onion cream
or
OEUF EN MEURETTE
poached egg in red wine sauce with mushrooms, duxelle with smoked lardo and cognac served with croutons

MAITAKE
millefeuille of topinambur with beurre blanc of whey and confit of garlic
or
FISH OF THE DAY
With a bisque of North Sea crab, samphire,
shrimp and sweet and sour tomato
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 €17 p.p.)
or
SEATTLE (2 pers.)
with sauce verte, fennel salad and risotto
(supplement €12 p.p.)

MADELEINES 
made with beurre noissette and served with
miso caramel
or
RIZ AU LAIT
with honey roasted figs, vanilla rice, walnuts, orange blossom, rosemary and a goat yogurt hangup