Main Dishes
Sole sautéed in butter sauce or grilled
49
Grilled or poached turbot
59
mousseline or dijonnaise - young spinach
Norwegian skrei fillet ‘dugléré’
39
North Sea shrimp - duchess potatoes - broccoli - samphire
Brasvar pork tenderloin
36
pickle jus - cauliflower cream - hasselback potatoes with Parmesan - green asparagus
Pan-fried veal sweetbreads ‘Baugé’
46
mustard-tarragon sauce - garden cress - fresh Fries
Vol-au-vent of black-footed chicken (label rouge)
39
crispy sweetbreads - mousseline sauce - fresh fries
Fresh pasta with truffle (vegetarian)
46
Fresh truffle- forest mushrooms
Steak tartare style
29
onion – seasonings – raw egg
Seafood platter
170
2 persons - to be ordered one day in advance