.Bone Marrow, Flower of salt, Toasts  17.-

.The Gallows of the Region’s Sausages 20.-/p.p.

.Bouchot Mussels with snail butter. 19.-

.Red pepper and Eggplant, Lemon marinade olive oil. 17.-

.Carb and Artic Char Gyozas, Oyster juice reduction 20.-

.Fish soup, Croutons, Saffron rust. 16.-

.Beef Tataki, Teriyaki marinade, peeled tomatoes. 21.-

.Seasonal Salad   8.-

.Pissaladière, Sea bream on the grill, Crispy Shrimp, Virgin oil. 38.-

.Chicken Pastilla with berber spices, Almonds, Cacao, Sucrine. 40.-

.Old Fashioned Steak Tartare, French Fries, Toast  39.-

.Monkfish, Peas, Raspberries, Harissa, Risotto. 41.-

.Beef Steak, Beurre Dumas, French Fries 41.-

.Pike dumpling, Lobster sauce, Spinach, Rice pilaf. 40 .-

.Supreme of smoked chicken with a hay, Creamed juice, Asparagus, Röstis. 39.-

.Frog Legs, Parsley, French Fries     37.-

Suggestion only in the evening:

.Whole Sole Meunière, Cooked on bones, topping of your choice 48.-

.Assortment of Cheeses  14.-

.Baba, Nectarine, Light Mascarpone cream.  12.-

.Basket of Meringues,  Double cream of Gruyère, Red fruits    11.-

.Coconut, Pistachio, Raspberries. 11.-

.Fresh Pineapple 8.-

.Apple Tatin, Caramel,  Cinnamon Ice cream 12.-

.Lemon Tartlet, Mojito Jelly, Lime. 12.-

.Caramel Flan, Vanilla, Cardamom, Crunchy Vanilla 9.-

.Chocolate fondant, Vanilla Ice cream  12.-

.Floatting Island, Tonka bean, Caramel, Almonds  11.-

.Homemade Ice cream or Sorbets    4,30/scoop