SUGGESTIONS OF THE CHEF


100 FOIE GRAS SALAD...................................................................360
101 6 X OYSTERS FINE DE CLAIRE N° 2............................................590
102 MIX AVOCADO & ASPARAGUS & SMOKED SALMON........................260
103 SMOKED SALMON ROULADE WITH GOAT CHEESE..........................290
104 RED TUNA TARTAR..................................................................280
105 HAM CHICORY........................................................................290
106 MUSSELS AND CHORIZO SAFFRON SAUCE...................................280
107 SALMON TATAKI WITH SALAD BELLE HELENE (pear)......................280
108 STUFFED TOMATOES WITH TUNA MOUSSE GREEN ASPARAGUS.......250
109 COROLLA AVOCADO WITH FRESH CRAB AND SHRIMPS..................280

200 BEEF TENDERLOIN (THAI) CAMENBERT SAUCE.............................450
201 BEEF ONGLET WITH SHALLOTS SAUCE.......................................360
202 MARMITE FROM FISHERMAN.....................................................490
203 LINGUINES (SPAGUETTIS) SEAFOOD..........................................320
204 VEAL CHOP PORCINI WITH MOREL SAUCE............................ ......890
205 HALF OF BREADED CAMENBERT ROCKET SALAD............................290
206 PORK MEDALLION CAMENBERT/PEPPER SAUCE.............................290
207 CHICKEN CUTLET GRATIN........................................................320
208 FONDUES BOURGUIGNONE OR SWISS CHEESE.....................590/pers
209 SQUID AND BLACK PUDDING PROVENCAL SAUCE........................380
210 SEA SCALLOPS AND LAMB KEFTA MUSHROOMS CURRY SAUCE.......490
211 SEA PERCH FILLET ROLLS & BACON BUTTER CAPERS JUICE...........420
212 VEAL BLANQUETTE.................................................................490
213 BEEF RIBS TOMAHAWK (black angus Australia) / 2 pers...............1450

300 CHEESE PLATE........................................................................250