Main Dishes
Sole sautéed in butter sauce or grilled
49
Grilled or poached turbot
59
mousseline or dijonnaise - young spinach
Ray wing fillet “Grenobloise”
37
fried capers · hazelnut butter · samphire
Sea bass in salt crust (2 pax)
80
vièrge sauce - seasonal vegetables - potatoes
Veal medallion
39
Cross & Blackwell emulsion · textures of sand carrots · broad beans · château potatoes
Lukewarm salad of fregola sarda (vegetarian)
36
grilled vegetables · Parmesan milk · tomato fondue
Steak tartare style
30
onion – seasonings – raw egg
Seafood platter
170
2 persons - to be ordered one day in advance