Bone marrow, flower of salt, toasts   |   17.-

The gallows of the region’s sausages   |   20.- / p.p.

Salmon Gravlax with Citrus, Fennel and pink Grapefruit  |   19.-

Tomato Gazpacho, Moroccan style condiment |   17.-

Eggplant, Ricotta and Red Pepper Mille feuille   |   19.-

Grilled Octopus, Eggplant French Toast, Raspberries and Harissa  |   21.-

Gyozas, Arctic Char, Crab, Saffron beurre blanc |   21.-

Seasonal salad   |   8.-

Seared Tuna, Mint-peanuts sauce, Mousseline et Risotto   |   40.-

Sea Bass Fillet, Virgin Oil with Citrus, Asparagus, Arancini |   40.-

Old fashioned steak tartare, French fries, toast   |   39.-

Pan-fried Sweetbreads, Meaux Mustard, artichoke, gratin  |   43.-

Beef steak, Beurre Dumas, French fries   |   41.-

Large Prawns flambées with Pastis, Squid ink Risotto  |   40.-

Confit Lamb Tagine, dried Apricots, Almonds, Ginger, Orange blossom, Saffron   |   41.-

Frog legs, parsley, French fries   |   38.-

Suggestion only in the evening :

Sole meunière cooked on bones, topping of your choice   |   52.-

Assortment of cheeses   |   14.-

Basket of meringues, double cream of Gruyère, red fruits   |   11.-

Lemon Tartlet, Lime, Mojito Jelly   |   13.-

Fresh pineapple   |   10.-

Moelleux au chocolat, Coconut Sorbet   |   13.-

Raspberry puff pastry, Light Mascarpone cream|   13.-

Caramelized Tarte Tatin, Cinnamon Ice cream   |   13.-

Baba, Coffee, Orgeat and Whisky   |   15.-

Floating island, Custard, caramel, almonds, pralines   |   11.-

Homemade ice cream or sorbets   |   4.50 / scoop