LA CARTE

• Egg cooked at low temperature, asparagus royal-style
• 29^€

• The duck foie gras, spiced mango chutney
• 37^€

• Dublin bay prawns salad, tomato and apple chutney
• 42^€

• Pan-fried oysters, prawns carpaccio and oysters mousse
• 36^€

• Small veggie ravioli with crab, shellfish cream and Basque-style sauce
• 35^€

• A "special" selection of four starters by the chef (served for the whole table)
• 50^€

• Fish of the day
• Depending on arrival

• Turbot pan-fried fillet, apple and onion marmalade, Cider juice
• 46^€

• Brittany lobster roasted with aromatic plant and herbal risotto
• 75^€

• Calf’s head Gribiche style, seasonal vegetables
• 26^€

• Beef tenderloin, oxtail carpaccio and Béarnaise zabaglione
• 40^€

• Pigeon “à la Rouennaise”, stuffed with duck foie gras, organ meat ravioli
• 48^€

• Sweetbread pan-fried with fresh butter, garden peas mousseline, stewed garden peas, reduced juice
• 48^€

• Cheeses
• 17^€

• Millefeuille "à la minute", Bourbon vanilla
• 23^€

• Traditional Calvados soufflé
• 23^€

• Chocolate
• 23^€

• Seasonnal fruits gratin and sorbet
• 20^€

• Seasonnal house made sorbets
• 15^€