LA CARTE

• Egg cooked at low temperature, seasonal vegetables
• 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^€

• Crab salad, shredded celery, citrus fruit vinaigrette
• 35^€

• A "special" selection of four starters by the chef (served to each guest)
• 54^€

• Fish of the day
• Depending on arrival

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

• Roasted Brittany lobster and Morels
• 85^€

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

• Beef tenderloin, Anna potatoes au gratin and Béarnaise zabaglione
• 42^€

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

• Sweetbread pan-fried with fresh butter, potatoes mousseline with Albidum pico truffle
• 49^€

• Cheeses
• 17^€

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

• Traditional Calvados soufflé
• 23^€

• Chocolate
• 23^€

• Pavlova with seasonal fruits
• 23^€

• Seasonnal house made sorbets
• 15^€

• Rum baba and citrus fruit
• 23^€