Seasonal

Menu

To start

  • Bouchées Coppa di Parma Aged procureur – charcuterie
  • Oysters per piece Ponzu – cucumber
  • Brioche Hand-cut tartare – pecorino

Starters

  • Mussels Sobrasada – sea asparagus
  • Glazed carrot Smoked eel – carrot – panang beurre blanc – mandarin
  • Leek in vinaigrette Mustard seed – sherry vinegar – hand-peeled shrimp – capers
  • Cured salmon "pastrami" Hangop – beet – citrus
  • Quail Fillet – sauce Veronique – grape – fresh pea
  • Shrimp croquettes
  • Cheese croquettes

Main courses

  • Risotto Giant gamba – butter sauce – green asparagus
  • Secreto iberico Black garlic – cauliflower – jus corse
  • Filet of beef Sauce of choice – fresh fries – frisée salad
  • Côte de boeuf for two Sauce of choice – fresh fries – frisée salad
  • Steak tartare Holstein – frisée salad – classic garnish – fresh fries
  • Sea bass grenobloise Caper – crouton – potato cream – olive oil
  • North Sea fish Lobster béarnaise – fondant – samphire – frisée salad
  • Tomato Vine tomatoes – burrata – jalapeño – basil – peach – arugula – walnut

Dessert

  • Passion fruit tartelette
  • Cheese board
  • Moelleux
  • Dame blanche