SET MENUS
At lunch & per person
Starter & Main Course - 27
Main Course & Dessert - 25
Starter, Main Course & Dessert - 32
STARTERS
Homemade “all pork” terrine and hazelnuts - 9
Beefsteak tomato gazpacho with croutons - 8
Chicken Caesar salad, parmesan, croutons and cherry tomatoes - Small 9 / Large 18
Half-cooked duck foie gras terrine from Les Landes, red onion chutney and toast - 19 (+4 with set menu)
Deviled eggs with trout roe - 9
Tuna tartare, citrus and fresh herbs - 13
Burrata di Andria, Black Crimea tomatoes and pesto - 13
MAIN COURSES
Crispy seed-crusted chicken filet and vin jaune sauce - 19
Half duck breast, South-West IGP, Sarladaise potatoes, crunchy pak choi, lemongrass jus - 26 (+4 with set menu)
Cheeseburger, 150 g beef patty, melted cheddar and pickles - 21
Royans ravioli, white port cream and herb-infused oils - 18 (Without side)
Beef flank steak with Bordeaux sauce and green salad - 22
Homemade crispy Fish & Chips, homamade french fries and tartar sauce - 18 (No choice of side dish)
200 g grilled beef fillet, Fresh fries, pepper sauce - 35 (+9 with set menu)
Rosted catch of the day and salsa verde - 21
Pan-seared sea bass fillet and rhubarb vierge sauce - 26 (+4 with set menu)
SIDES
(Choice of one per main course)
Fresh, crispy homemade fries
Slow-cooked ratatouille with Herbes de Provence
Smooth mashed potatoes with semi-salted butter
Mesclun salad and pickles
Seasonal vegetable jardinière
Side dish only - 6
DESSERTS
Warm chocolate fondant Ybokawo 55%, vanilla custard - 9
Strawberry soup and whipped cream - 10
Crème brûlée with Madagascar vanilla - 9
Tarte Tatin of the moment, served warm with Isigny thick cream - 9
Chocolate profiterole and vanilla ice cream - 9
Trio of seasonal sorbets - 9 (+1 Chantilly cream)
Assorted matured cheeses, selection from our producers - 14 (+3 with set menu)
TO SHARE
(outside set menus)
Falafels, chervil, lemony tahini cream - 8
Fries, homemade mayonnaise - 6
Cod fritters, spicy ginger sauce - 7