Main Dishes
Sea bass in salt crust (2 pers.)
68
warm vegetables – marinated fennel – pearl potatoes
Red-legged partridge
39
old genever sauce - ‘Hasselback’ potato - parsnip cream - savoy cabbage - bacon crunch
Cod fillet
37
leek and buttermilk vichyssoise - smoked eel - castle potatoes - purslane oil
Pasta with truffle (vegetarian)
38
wild mushrooms
Sole sautéed in butter sauce or grilled
42
Seafood platter
150
2 persons - to be ordered one day in advance
Steak tartare style
26
onion – seasonings – raw egg
Grilled or poached turbot
49
mousseline or Dijonnaise sauce - seasonal vegetables
Main Courses