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

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

Multicolored Tomatoes, Stracciatella, Brick party with onion, anchovies  |   21.-

Tomato Gazpacho, Moroccan style condiment spices |   17.-

Marinated Salmon, Wakame seaweed, Horseradish cream  |   21.-

Sea bass Ceviche, Peas, Coriander, Coconut milk  |   19.-

Seasonal salad   |   8.-

Seared Tuna, Mint-peanuts sauce, Mousseline and spring onion   |   40.-

Pan-fried Sea bream, Olive oil abd citrus fruit, Eggplant, Crab Gyozas |   40.-

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

Cripy Sweetbreads, Meaux Mustard, Peas and Mashed potatoes  |   42.-

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

Royal Cod Back, Shellfish juice, Coffee, Orange, Candied vegetables, Fregola Sarda  |   42.-

Veal Tagine with Berber spices, Fennel, Semolina and Caramelized onions   |   42.-

Frog legs, parsley, French fries   |   38.-

Assortment of cheeses   |   14.-

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

Blueberry Tartlet, Light Mascarpone cream   |   14.-

Fresh pineapple   |   10.-

Moelleux au chocolat, Coconut Sorbet   |   13.-

Caramelized Tarte Tatin, Cinnamon Ice cream   |   13.-

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

Homemade ice cream or sorbets   |   4.50 / scoop