MENU
in English
LES ENTRÉES
Tuna tartare Niçoise – 18
Thai shrimp salad – 17
Slow-cooked veal with ravigote sauce – 16
Chicory salad with pear and blue cheese – 16
Steak tartare with poached egg – 15
LES ENTRÉES & ENTREMETS
Citrus-cooked salmon with cucumber, yogurt, and herbs – 17
Gratineed snails with spinach and goat cheese – 15
Breton fish soup with rouille, croutons, and Gruyère – 16
Fried duck liver with apple and Calvados – 18
LES PLATS
Guinea fowl with spinach and creamy mustard sauce – 27
Steak au poivre with lettuce and fries – 29
Swordfish with confit tomato and hollandaise sauce – 27
Sardines with Greek salad and tzatziki – 25
Vegetable quiche with green salad – 23
LES DESSERTS
Dame Blanche – 12
Cheesecake with sorbet – 12
Orange cocktail with cinnamon and vanilla ice cream – 12
Strawberry tart with chocolate ice cream – 12
Cheese – 17
La Mer
To share
Oysters, each – 4
Langoustines, each – 6
Shrimp croquette, each – 3
Smoked salmon per 50 gr – 9
Dutch shrimp per 50 gr – 13
Half lobster with lemon mayo – 20
Les Classiques
Sole à la meunière with fries and samphire salad – 49
Thinly sliced beef tenderloin with foie gras and truffle vinaigrette – 43
MENU
Bistronomie
Changing favorites are displayed on the boards
2 courses – 40
3 courses – 49
4 courses – 63
“Do you have a food allergy? Please let us know!”
Kids
Fish, fries, and salad – 16
Meat, fries, and salad – 16
Vegetarian – 16
Cocktail
après le diner
Espresso Martini – 12
Irish Coffee – 12
Scroppino – 12
Limoncello Spritz – 12
Wijn
Our wine list was created in collaboration with Petit Clos. We are delighted with his expertise, taste, and passion for wine.