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STARTERS
Pumpkin soup with Gruy่re croutons
7,50
Rillette of duck with rucola and cornichons
8,50
Green salad with in garlic oil sauteed prawns,
curry dressing and coriander
10,50
A la minute cooked Bouchot mussels
served with rouille and grilled bread
11,50
Half a dozen Brittany oysters; on the half
shell or
steamed open with soy wasabi and coriander
16,50
MAINCOURSES
Rich salad with smoked salmon, sweetbread,
duckliver and prawns
18,50
Pappardelle with forest mushrooms, Pecorino
Romano and garlic chips
19,50
Filet of sea bass with caramellised Belgian
endive,
roseval and butter sauce
21,50
Dutch pheasant with sauerkraut, puree and
game sauce
22,50
Beef tenderloin with celeriac, pieds de
mouton and truffle sauce
25,00
DESSERTS
Pannacotta with almonds and mandarine
8,00
Tarte tatin of Doyenn้ du Comice pear with
vanilla ice cream and caramel
7,50
Warm chocolate cake with mango sorbet
9,50
Selection of ripe cheese served with
homemade fruitbread
9,50
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digestives
wine list
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