| Chef’s terrine |
|
| Crayfish tails gratiné with Quincy wine |
|
| Macaronis au gratin with foie gras (Sup 10€) |
|
| Swordfish Carpaccio lightly smoked in house & spiced up with truffle oil & lime |
|
| Serrano cured ham.........aged >20months |
|
| Home made foie gras served with tiny potatoes & truffle oil (Sup 10€) |
|
| Very mild Smoked herrings |
|
| Panfried mushroms.........season & market |
|
| Stuffed cabbage with pike perch |
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| Fried small squids Tempura style |
|
| Jumbo sea scallop without coral, a la provencale (Product from Oregon) |
|
| Braised chicken with tarragon and sea scallops |
|
| Winter “du jour specials” will be proposed to you by Jacqueline or Michael |
|
| Pan fried Veal skirt steak with thyme |
|
| Rolled veal head |
|
| My version of a whole great kidney |
|
| Boneless Pig feet au gratin |
|
| Grilled, whole breast of duck spread with fresh duck liver |
|
| Boneless rib eye of beef for one |
42,00 € |
| Grilled doubled rib eye of beef for two (1,2 kg) |
98,00 € |
| Selection of season fresh and aged cheeses. |
|
| Lemon sherbet, fresh mint, touch of white rhum |
|
| Norvegian omelette |
|
| Irish Coffee + 2€ |
|
| Today’s surprise? |
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| Pineapple carpaccio and citrus sherbet |
|
| Cacao sherbet with pitted cheeries in kirshwasser |
|
| Jacqueline’s chocolate mousse with neither sugar nor butter! |
|
|
O = open - C = closed
- * last order |
The restaurant will be closed from July 28th in the evening
until September 5th lunch time |
