| Belotta Iberico Ham (*) |
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| Stuffed cabbage leaves with our foie gras |
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| Swordfish Carpaccio lightly smoked & spiced up with truffle oil & lime |
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| Panfried mushroms.........season & market |
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| Crayfish tails au gratin with Quincy wine |
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| Foie gras served with tiny potatoes brushed with truffle oil & chives |
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| Stuffed cabbage leaves with pike-perch |
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| Braised Chicken with Tarragon-Mustard & touch of Vanilla |
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| Gratin of boneless pork feet |
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| Veal skirt steak grilled with thyme |
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| Macaronis au gratin with foie gras. (Need trufles on top?) |
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| Grilled Simmental steak with black pepper sauce |
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| Grilled, whole breast of duck spread with our foie gras (*) |
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| Veal kidney with mushroms and grainy mustard sauce |
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| Rib eye Beef (2.20 lb) |
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| Tenderloin & beef bone marrow (10,5 OZ) |
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| Lobster Tail, American sauce (10,5oz) |
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| Mojito Sherbet |
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| Sponge cake with white rhum and cane sugar |
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| Burned custard with Grand Marnier |
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| Irish cofee & house wipped cream (*) |
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| Cacao sherbet with pitted cheeries in kirshwasser |
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| Jacqueline’s chocolate mousse with neither sugar nor butter |
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| Norvegian omelette flambe at your table (*) |
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| (*) hors menu |
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O = open - C = closed
- * last order |
The restaurant will be closed from July 28th in the evening
until September 5th lunch time |
