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• Menu at 25 €
• Menu at 35 €
• Kid's menu € 8
• Starters
• Meat and fish
• Cheeses and Desserts
• Ice creams

Menu at 25 €

Choice of starter

• Medley of beef marinated in rosemary and mozzarella on baby arugula

• Marinated tuna with sweet spices in hot / cold, sesame seeds and sashimi sauce

• Gravelax fresh salmon confit lentil coral coconut milk and laminated, stewed red onions and balsamic caramel mango

Choice of main course

• Lamb shanks with creamy orange broth bed mojhettes smoked bacon and chorizo

• Cuttlefish and green candied lemon basil way colombo Islands

• Cod poached in coconut milk, vanilla sauce, mashed potato vitelotte land and leeks with cumin

Choice of dessert

• Burnt cream passion and scoop of mango sorbet, crisp Tile

• Creamy chocolate, mousse raspberry

• Cup of Ice cream

Menu at 35 €

Choice of starter

• Half Baked foie gras and figs heart raspberry, espuma fleur de sel

• Feuillantine of snails in garlic cream, burst morels infused Pineau rosé

• Burnt cream nut st Jacques noise on bru vegetable soup Pineau and Espelette

Choice of main course

• Seared Beef Fillet and hat foie gras, Applesauce, Perigord sauce

• Monkfish medallion candied madras curry, risotto creamy coconut

• Grilled bar, braised endive, truffle juice condiment note

Choice of dessert

• To choose from the menu

Kid's menu € 8

Kid's menu

• Chopped steak or chicken breast or Cod vanilla sauce

• Accompanying fries or rice

• Soda water or syrup

• 1 scoop of ice cream choices

Starters

To start ...

• Half Baked foie gras and figs heart raspberry espuma and fleur de sel

  (18.00 €)

• Marinated tuna with sweet spices in hot / cold, sesame seeds and sashimi sauce

  (12.00 €)

• Gravelax fresh salmon confit lens coral coconut milk and laminated, stewed red onions and balsamic caramel mango

  (12.00 €)

• Feuillantine of snails in garlic cream, burst morels infused Pineau rosé

  (16.00 €)

• Burnt cream nut st Jacques on vegetable brunoise, velvety Pineau and Espelette

  (16.00 €)

Meat and fish

Meat

• Limousine steak Butter Butler accompaniments salad, fries or rice

  (19.00 €)

• Mouse Lamb melting in orange broth bed mojhettes smoked bacon and chorizo

  (17.00 €)

• Seared Beef Fillet and hat foie gras, Applesauce, Perigord sauce

  (22.00 €)

• Tournedos of duck breast and foie gras Heart Cocotte Truffade, veal juice and citrus blossom honey

  (21.00 €)

• Sweetbreads with vegetables, braised chanterelles and roasted langoustine

  (22.00 €)

• Hazelnuts cute calf just before butter, cakes of fine mashed sweet potato and Vitelotte

  (21.00 €)

Pisces

• Fillet of sea bream with golden crust baked chorizo, fine aroma cream with fennel and anise

  (21.00 €)

• Monkfish medallion candied madras curry, risotto creamy coconut

  (21.00 €)

• Grilled bar, braised endive, truffle juice condiment note

  (18.00 €)

• Cuttlefish and green candied lemon basil way colombo Islands

  (15.00 €)

• Cod poached in coconut milk, vanilla sauce, mashed potato vitelotte land and leeks with cumin

  (18.00 €)

Cheeses and Desserts

Cheeses

• Cheese plate

  (8.00 €)

Desserts

• Burnt cream passion and scoop of mango sorbet, crisp Tile

  (8.00 €)

• Creamy chocolate mousse raspberry

  (8.00 €)

• Perfect iced caramel and espuma caramel fleur de sel

  (9.00 €)

• Tiramisu (homemade)

  (10.00 €)

• Strawberries and Mango Sorbet ball

  (10.00 €)

• Profiterole homemade and Hot Chocolate Sauce

  (9.00 €)

• Tasting plate

  (12.00 €)

Ice creams

Ice creams 7.50 €

• Dame blanche: Vanilla ice cream, hot chocolate, whipped cream

• Strawberry Melba: Ice Strawberry, vanilla ice cream, granita strawberry, strawberry fruit, whipped

• Banana Split: Vanilla ice cream, strawberry, chocolate, banana fruit, hot chocolate, whipped cream

• Liège Chocolate: Chocolate ice melted chocolate, whipped

• Liège coffee: Ice coffee, cold coffee, whipped

Ice creams 8.50 €

• Freshness Cup: Ice Mint, Get 27

• Colonel: Sorbet Lemon Vodka

• Festive Cup: Marc de Champagne Sorbet Sorbet Apricot and Cassis, Champagne

• Exotic Cup: Ice mango, pineapple, coconut, passion coulis, fresh fruit, Chantilly

• Speculoos Cup: Ice spéculoos, vanilla, crumbled speculoos, whipped

• Cup memories: Ice cream madeleine, fleur de sel caramel ice cream, hot chocolate, whipped cream

Medley of beef marinated in rosemary and mozzarella on baby arugula

(Méli-Mélo de boeuf mariné au romarin et mozzarella sur jeunes pousses de roquette)

Marinated tuna with sweet spices in hot / cold, sesame seeds and sashimi sauce

(Thon mariné aux épices douces en chaud / froid, graines de sésame et sauce sashimi)

Gravelax fresh salmon confit lentil coral coconut milk and laminated, stewed red onions and balsamic caramel mango

(Gravelax de saumon frais sur confit de lentille corail au lait de coco et feuilleté, compotée d'oignons rouges et caramel balsamique à la mangue)

Lamb shanks with creamy orange broth bed mojhettes smoked bacon and chorizo

(Souris d'agneau fondante au bouillon d'orange, Lit de mojhettes au lard fumé et chorizo)

 

Cuttlefish and green candied lemon basil way colombo Islands

(Blanc de seiche confite au citron vert et basilic façon colombo des îles)

Cod poached in coconut milk, vanilla sauce, mashed potato vitelotte land and leeks with cumin

(Dos de cabillaud poché au lait de coco, sauce à la vanille, écrasé de pomme de terre vitelotte et fondue de poireaux au cumin)

Burnt cream passion and scoop of mango sorbet, crisp Tile

(Crème brûlée à la passion et quenelle de sorbet mangue, Tuile croustillante)

Creamy chocolate, mousse raspberry

(Crémeux chocolat, mousseline de framboise)

Cup of Ice cream

(Coupe de Glace au choix)

Half Baked foie gras and figs heart raspberry, espuma fleur de sel

(Mi-Cuit de foie gras coeur figues et framboises, et son espuma fleur de sel)

Feuillantine of snails in garlic cream, burst morels infused Pineau rosé

(Feuillantine de cagouilles à la crème d'ail, éclat de morilles infusées au pineau rosé)

Burnt cream nut st Jacques noise on bru vegetable soup Pineau and Espelette

(Crème brûlée de noix de st Jacques sur bru noise de légumes, velouté au pineau et piment d'Espelette)

Seared Beef Fillet and hat foie gras, Applesauce, Perigord sauce

(Filet de Boeuf poêlé et son chapeau de foie gras, Compote de pommes, sauce Périgourdine)

Monkfish medallion candied madras curry, risotto creamy coconut

(Médaillon de lotte confite au curry de madras, risotto crémeux à la noix de coco)

Grilled bar, braised endive, truffle juice condiment note

(Filet de bar grillé, endives braisées, Jus condiment note de truffe)

To choose from the menu

(Au choix à la Carte)

Chopped steak or chicken breast or Cod vanilla sauce

(Steack haché ou Blanc de poulet ou Cabillaud sauce vanille)

Accompanying fries or rice

(Accompagnement Frites ou Riz)

Soda water or syrup

(Soda ou Sirop à l'eau)

1 scoop of ice cream choices

(1 boule de Glace au choix)

Half Baked foie gras and figs heart raspberry espuma and fleur de sel

(Mi-Cuit de foie gras coeur figues et framboises, et son espuma fleur de sel)

Marinated tuna with sweet spices in hot / cold, sesame seeds and sashimi sauce

(Thon Mariné aux épices douces en chaud / froid, graines de sésame et sauce sashimi)

Gravelax fresh salmon confit lens coral coconut milk and laminated, stewed red onions and balsamic caramel mango

(Gravelax de saumon frais sur confit de lentille corail au lait de coco et feuilleté, compotée d'oignons rouges et caramel balsamique à la mangue)

Feuillantine of snails in garlic cream, burst morels infused Pineau rosé

(Feuillantine de cagouilles à la crème d'ail, éclat de morilles infusées au pineau rosé)

Burnt cream nut st Jacques on vegetable brunoise, velvety Pineau and Espelette

(Crème brûlée de noix de st Jacques sur brunoise de légumes, velouté au pineau et piment d'Espelette)

Limousine steak Butter Butler accompaniments salad, fries or rice

(Entrecôte Limousine Beurre Maître d'hôtel accompagnements salade, frites ou riz)

Mouse Lamb melting in orange broth bed mojhettes smoked bacon and chorizo

(Souris d'Agneau fondante au bouillon d'orange, Lit de mojhettes au lard fumé et chorizo)

Price :

17.00 €

 

Seared Beef Fillet and hat foie gras, Applesauce, Perigord sauce

(Filet de Boeuf poêlé et son chapeau de foie gras, Compote de pommes, sauce Périgourdine)

Tournedos of duck breast and foie gras Heart Cocotte Truffade, veal juice and citrus blossom honey

(Tournedos de Magret de canard et son Coeur Foie gras, Cocotte Truffade, Jus de veau aux agrumes et fleur de miel)

Sweetbreads with vegetables, braised chanterelles and roasted langoustine

(Ris de veau aux petits légumes, étuvée de trompettes de la mort et langoustine grillée)

Hazelnuts cute calf just before butter, cakes of fine mashed sweet potato and Vitelotte

(Noisettes de mignon de veau juste saisi au beurre, galettes de purées fines à la patate douce et Vitelotte)

Fillet of sea bream with golden crust baked chorizo, fine aroma cream with fennel and anise

(Filet de dorade royale en crôute de chorizo doré au four, fin fumet crèmé au fenouil et anis)

Monkfish medallion candied madras curry, risotto creamy coconut

(Médaillon de lotte confite au curry de madras, risotto crémeux à la noix de coco)

Grilled bar, braised endive, truffle juice condiment note

(Filet de bar grillé, endives braisées, Jus condiment note de truffe)

Cuttlefish and green candied lemon basil way colombo Islands

(Blanc de seiche confite au citron vert et basilic façon colombo des îles)

Cod poached in coconut milk, vanilla sauce, mashed potato vitelotte land and leeks with cumin

(Dos de cabillaud poché au lait de coco, sauce à la vanille, écrasé de pomme de terre vitelotte et fondue de poireaux au cumin)

Cheese plate

(Assiette de fromage)

Burnt cream passion and scoop of mango sorbet, crisp Tile

(Crème brûlée à la passion et quenelle de sorbet mangue, Tuile croustillante)

Creamy chocolate mousse raspberry

(Crémeux chocolat, mousseline de framboise)

Perfect iced caramel and espuma caramel fleur de sel

(Parfait glacé au caramel et son espuma caramel fleur de sel)

Tiramisu (homemade)

(Tiramisu à notre façon)

Strawberries and Mango Sorbet ball

(Poêlée de Fraises et sa boule de Sorbet Mangue)

Profiterole homemade and Hot Chocolate Sauce

(Profiterole maison et sa sauce chocolat Chaud)

Tasting plate

(Assiette de dégustation)

Dame blanche: Vanilla ice cream, hot chocolate, whipped cream

(Dame blanche : Glace vanille, chocolat chaud, chantilly)

Strawberry Melba: Ice Strawberry, vanilla ice cream, granita strawberry, strawberry fruit, whipped

(Fraise Melba: Glace Fraise, glace vanille, granité fraise, fraises fruit, chantilly)

Banana Split: Vanilla ice cream, strawberry, chocolate, banana fruit, hot chocolate, whipped cream

(Banana Split: Glace vanille, fraise, chocolat, banane fruit, chocolat chaud, chantilly)

Liège Chocolate: Chocolate ice melted chocolate, whipped

(Chocolat liégeois: Glace Chocolat, fondu de chocolat, chantilly)

Liège coffee: Ice coffee, cold coffee, whipped

(Café liégeois: Glace café, café froid, chantilly)

Freshness Cup: Ice Mint, Get 27

(Coupe Fraicheur: Glace Menthe, Get 27)

Colonel: Sorbet Lemon Vodka

(Colonel: Sorbet citron, Vodka)

 

Festive Cup: Marc de Champagne Sorbet Sorbet Apricot and Cassis, Champagne

(Coupe Festive: Sorbet Marc de Champagne, sorbet Abricot et Cassis, Champagne)

 

Exotic Cup: Ice mango, pineapple, coconut, passion coulis, fresh fruit, Chantilly

(Coupe exotique: Glace mangue, ananas, coco, coulis passion, fruit frais, Chantilly)

Speculoos Cup: Ice spéculoos, vanilla, crumbled speculoos, whipped

(Coupe spéculos: Glace spéculas, vanille, émietté de spéculos, chantilly)

Cup memories: Ice cream madeleine, fleur de sel caramel ice cream, hot chocolate, whipped cream

(Coupe souvenir: Glace madeleine, glace caramel fleur de sel, Chocolat chaud, chantilly)

Menu of the day

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