Main Dishes
Sole sautéed in butter sauce or grilled
49
Grilled or poached turbot
59
mousseline or dijonnaise - young spinach
Fillet of meagre
38
linguine “vongole” - wild garlic and parsley pesto - roasted cherry tomatoes - courgette
Scottish lamb crown
43
rosemary jus - lamb neck and cumin rillette - Mechelen asparagus - aubergine purée
Pan-fried veal sweetbreads ‘Baugé’
46
mustard-tarragon sauce - garden cress - fresh Fries
Fresh pasta with truffle (vegetarian)
46
Fresh truffle- forest mushrooms
Steak tartare style
30
onion – seasonings – raw egg
Seafood platter
170
2 persons - to be ordered one day in advance