BIB Gourmand Menu

Three courses 39 | Two courses 32
All dishes can also be ordered à la carte

ENTRÉE

Pastry: poultry | Chanterelle mushroom salad | preserved lemon * 13
Bourgogne Aligoté ’18, Domaine Arlaud 39 / 8 
or
Poached egg | smoked tomato | Oberlander toast | sauce Hollandaise |V| * 15      
Chardonnay ’16, Bugey, Domaine Trichon, Savoie  35 / 7                                   
or
Celeriac | marrow and herbs | langoustine sauce | lime leaf * 16       
Roussanne ’18, Les Vignes d’à Côté, Yves Cuilleron 35  / 7

MAIN COURSE

Pakora: potatoes | zucchini | sea aster | red onion | Raita |V| * 22        
Bandol Rosé ’17, Domaine Val d’Arenc   40 / 8                                                       
or
Catch of the day * 28
Please ask for the wine suggestion
or
Pork cheeks | marrow fat peas | onion marmalade | red wine sauce * 25  
Etna Rosso ‘16 ‘Guardoilvento’, Caciorgna, Sicily 55 / 11

DESSERTS

Selection of three seasonal cheeses * 13
Brisat de Montsant Blanc ’18, Terroir Sense Fronteres 45 / 9
or
Crème Brûlée | vanilla | cinnamon ice cream * 12
Château Fayau ’12, Cadillac 35 / 5
or
Baked apple | duck liver | beetroot sorbet * 13      
Château de Passavant ’16, Coteaux du Layon 45 / 9

Do you have any allergies, vegetarian of dietary wishes, please notify our serving staff