Starters

Soupe de poisson with rouille and croûton
Gazpacho Andaluz 7.50
Escargots de Bourgogne 17.50
Grilled oysters with spinach and curry spices 14.50
Bibendum terrine 9.00
Saute foie gras with crepe parmentier and red currants 18.00
Goujons of sole with thai dipping sauce 12.00
Vitello tonnato 11.50
Terrine of foie gras with Armagnac liqueur
Crab and cucumber salad with dill
Summer vegetable salad and lettuce heart salad with cream dressing
Lobster ravioli with broad bean purèe, tomato and saffron vinaigrette 18.50
Ceviche of scallops with caviar, cucumber and chives 26.00
Ballotine of foie gras 19.50





Main Course
Deep­-fried fillet of plaice with chips and tartare sauce 15.50

Poulet de bresse à l'estragon For two 44.00
Persillade of scallops with wild mmushrooms 26.50
Chateaubriand grillè, sauce bearnaise
Confit of duck with garlic mashed potatoes and bordelaise sauce 18.00
Ris de veau with beurre noisette and capers
Grilled veal chop with roquefort butter 23.00
Grilled pigeon with shallots, thyme and balsamico 24.00
Canaon of lamb with pea croquette and braised little gems 24.00
Grilled veal chop with béarnaise sauce
Grilled breast of chicken with saffron risotto, pimentos and aioli 18.50




Desserts
Pithivier au chocolat
Tarte fine aux pommes; vanilla ice cream
Raspberry millefeuille 8.50
Chocolate and cherry ganache cake with cherry ripple ice cream

9.00
Straw berry cheesecake 8.50
Pistachio tart with chocolate ice cream
Crème brûlée
Sorbet or granita
Vanilla or caramel ice cream
Cheese
Baked chocolate and griottine ganache cake
Coffee and truffles