Our Menu
Our Soups
1 Gratin onion soup 160
2 Tomatoes soup coriander flavour 140
3 Seafood bisque with cream and brandy 180
4 Cream of pumpkin 140
Our Cold starters
5 Prawns cocktail 240
6 Goat cheese salad and fried bacon 230
7 Smoked salmon plate green dill sauce 260
8 Chef Terrine chicken livers and his chutney 140
9 Salmon and seabass tartar green dill sauce 220
10 Beef carpaccio with parmesan and basil lime and olive oil 230
11 Aumoniere of salmon with prawns tarragon sauce 290
12 Perigourdine Salad (Foie gras and smoked duck breast) 540
13 Herring salad 250
14 Salad from Paris (Salad, onions, emmental cheese, white ham smoked) 230
15 6 Oysters Fine de Claire Marennes d’Oléron N°2........ 590
16 12 Oysters Fine de Claire Marennes d’Oléron N°2........ 990
17 24 Oysters Fine de Claire Marennes d’Oleron N°2........ 1800
18 Tuna red Tartar 320
19 Foie gras of duck (Homemade) 490
20 Roast beef Mayonnaise 260
21 Parma ham salad with Mango 260
22 Tuna Salad 190
Ours Hot starters
23 Stuffed mussels with garlic and parsley butter 210
24 Frog legs sauteed white wine garlic and parsley sauce 290
25 Fried prawns cream and garlic 240
26 Chicken liver salad 220
27 Fried snails mushrooms sauce 290
28 Cassolette of sea scallops, sliced leeks and truffle cream 350
29 Cassolette of mussels saffron sauce and chorizo 260
30 Mussels with garlic cream 210
The sea
38 Grouper Meunière 490
39 Grouper garlic cream and fried mushrooms of Paris 520
40 Seabass Meunière (lemon, parsley & butter) 320
41 Seabass with black truffles sauce 490
42 Sea scallops saffron cream sauce 520
43 Sea scallops and lamb kefta mushrooms and curry cream 520
44 Crispy Salmon steak provençal 380
45 Crispy Salmon steak tarragon sauce 380
46 Sea perch fillet lemon butter 360
47 Sea perch fillet rolls and bacon butter capers 390
48 Red Tuna steak pepper sauce with Cognac VSOP 450
49 Fried shrimps with rock lobster sauce 480
50 Rock lobster Lemon and Aïoli sauce 590
51 Dover sole Meunière 980
52 Plate of seafood Lobster, Oysters, shrimps, whelks, squids, Sea-scalops, mussels, Rock lobsters 2000/pers
Please Order 48 Hours Before
Ours Meat of Beef
53 Thai beef Tenderloin 300 g pepper or mushrooms sauces 490
54 Australia beef Tenderloin 250 g 650
55 Australia Rib eyes 300 g 590
56 Geant Rib eyes of the chief from Australia 500 g red wine, pepper sauce 990
57 Australia beef Tenderloin 250 g Camenbert or roquefort sauce 750
58 Australia beef tenderloin 250 g black truffles sauce 750
59 Australia beef tenderloin Rossini (Foie gras) 790
60 Prime beef Thai French 800 g for 1 people 990
61 Veal chop (import from France) morel sauce 890
62 Beef tartar 300 g (Raw beef with french fries and salad) 380
63 Hanger steak with shallots sauce 360
64 Mixed Fondue, beef 590
65 Stew beef bourguignon 380
66 StriploinTajima Wagyu Kobe 5 months refinement 990
67 Rib eyes Tajima Wagyu Kobe 5 months refinement 1490
68 Tenderloin USA St Helens 200 gr Prime Grade 990
Ours Meat of Poultry & Duck
70 Breast of chicken with porcini mushrooms sauce (import France) 390
71 Thin sliced of chicken breast served red wine sauce 320
72 Thin sliced of chicken breast, shallots and oyster sauce 290
73 Duck breast pepper or orange sauce 390
74 Classic Duck shepherd’s pie 390
75 Duck Shepherd’s pie Rossini (Foie Gras) 640
Ours Meat of Pork
80 Grilled Ham Madeira sauce 280
81 Pork tenderloin mushrooms or Madeira sauce 280
82 Fried pork and shallots with oyster sauce 290
83 Fried pork with red wine and shallots sauce 290
84 Pork tenderloin with bacon pepper and Cognac VSOP sauce 320
Ours Meat of Lamb
90 Lamb shank 5 hours cooking 490
91 Lamb chop (3 pcs) rosemary juice 490
92 Lamb tenderloin rosemary juice 680
Ours Pasta
100 Linguines Seafood salmon, mussels, saint-jacques 320
101 Spaghetti carbonara 230
102 Spaghetti with mushrooms sauce 230
103 Tagliatelles with cream and blue cheese 230
Our Cheeses
110 Plate of 4 cheese 250
111 Cheese board at will 390
112 Toast of hot goat cheese on salad (4 pcs) 250
Ours Desserts
120 Ice cream – sherbet (1 scoop) 50
121 Colonel (Sherbet lemon and vodka) 160
122 Crêpes Suzette 220
123 Mango tart 160
124 Caramel Custard 130
125 Delight trio profiteroles 170
126 Floating Island dessert vanilla sauce 130
1 Gratin onion soup 160
2 Tomatoes soup coriander flavour 140
3 Seafood bisque with cream and brandy 180
4 Cream of pumpkin 140
Our Cold starters
5 Prawns cocktail 240
6 Goat cheese salad and fried bacon 230
7 Smoked salmon plate green dill sauce 260
8 Chef Terrine chicken livers and his chutney 140
9 Salmon and seabass tartar green dill sauce 220
10 Beef carpaccio with parmesan and basil lime and olive oil 230
11 Aumoniere of salmon with prawns tarragon sauce 290
12 Perigourdine Salad (Foie gras and smoked duck breast) 540
13 Herring salad 250
14 Salad from Paris (Salad, onions, emmental cheese, white ham smoked) 230
15 6 Oysters Fine de Claire Marennes d’Oléron N°2........ 590
16 12 Oysters Fine de Claire Marennes d’Oléron N°2........ 990
17 24 Oysters Fine de Claire Marennes d’Oleron N°2........ 1800
18 Tuna red Tartar 320
19 Foie gras of duck (Homemade) 490
20 Roast beef Mayonnaise 260
21 Parma ham salad with Mango 260
22 Tuna Salad 190
Ours Hot starters
23 Stuffed mussels with garlic and parsley butter 210
24 Frog legs sauteed white wine garlic and parsley sauce 290
25 Fried prawns cream and garlic 240
26 Chicken liver salad 220
27 Fried snails mushrooms sauce 290
28 Cassolette of sea scallops, sliced leeks and truffle cream 350
29 Cassolette of mussels saffron sauce and chorizo 260
30 Mussels with garlic cream 210
The sea
38 Grouper Meunière 490
39 Grouper garlic cream and fried mushrooms of Paris 520
40 Seabass Meunière (lemon, parsley & butter) 320
41 Seabass with black truffles sauce 490
42 Sea scallops saffron cream sauce 520
43 Sea scallops and lamb kefta mushrooms and curry cream 520
44 Crispy Salmon steak provençal 380
45 Crispy Salmon steak tarragon sauce 380
46 Sea perch fillet lemon butter 360
47 Sea perch fillet rolls and bacon butter capers 390
48 Red Tuna steak pepper sauce with Cognac VSOP 450
49 Fried shrimps with rock lobster sauce 480
50 Rock lobster Lemon and Aïoli sauce 590
51 Dover sole Meunière 980
52 Plate of seafood Lobster, Oysters, shrimps, whelks, squids, Sea-scalops, mussels, Rock lobsters 2000/pers
Please Order 48 Hours Before
Ours Meat of Beef
53 Thai beef Tenderloin 300 g pepper or mushrooms sauces 490
54 Australia beef Tenderloin 250 g 650
55 Australia Rib eyes 300 g 590
56 Geant Rib eyes of the chief from Australia 500 g red wine, pepper sauce 990
57 Australia beef Tenderloin 250 g Camenbert or roquefort sauce 750
58 Australia beef tenderloin 250 g black truffles sauce 750
59 Australia beef tenderloin Rossini (Foie gras) 790
60 Prime beef Thai French 800 g for 1 people 990
61 Veal chop (import from France) morel sauce 890
62 Beef tartar 300 g (Raw beef with french fries and salad) 380
63 Hanger steak with shallots sauce 360
64 Mixed Fondue, beef 590
65 Stew beef bourguignon 380
66 StriploinTajima Wagyu Kobe 5 months refinement 990
67 Rib eyes Tajima Wagyu Kobe 5 months refinement 1490
68 Tenderloin USA St Helens 200 gr Prime Grade 990
Ours Meat of Poultry & Duck
70 Breast of chicken with porcini mushrooms sauce (import France) 390
71 Thin sliced of chicken breast served red wine sauce 320
72 Thin sliced of chicken breast, shallots and oyster sauce 290
73 Duck breast pepper or orange sauce 390
74 Classic Duck shepherd’s pie 390
75 Duck Shepherd’s pie Rossini (Foie Gras) 640
Ours Meat of Pork
80 Grilled Ham Madeira sauce 280
81 Pork tenderloin mushrooms or Madeira sauce 280
82 Fried pork and shallots with oyster sauce 290
83 Fried pork with red wine and shallots sauce 290
84 Pork tenderloin with bacon pepper and Cognac VSOP sauce 320
Ours Meat of Lamb
90 Lamb shank 5 hours cooking 490
91 Lamb chop (3 pcs) rosemary juice 490
92 Lamb tenderloin rosemary juice 680
Ours Pasta
100 Linguines Seafood salmon, mussels, saint-jacques 320
101 Spaghetti carbonara 230
102 Spaghetti with mushrooms sauce 230
103 Tagliatelles with cream and blue cheese 230
Our Cheeses
110 Plate of 4 cheese 250
111 Cheese board at will 390
112 Toast of hot goat cheese on salad (4 pcs) 250
Ours Desserts
120 Ice cream – sherbet (1 scoop) 50
121 Colonel (Sherbet lemon and vodka) 160
122 Crêpes Suzette 220
123 Mango tart 160
124 Caramel Custard 130
125 Delight trio profiteroles 170
126 Floating Island dessert vanilla sauce 130