À LA CARTE MENU
This menu is our previous restaurant menu and is NOT availible for Take Away!
Please use the order button to see our whole take away menu.
Lunch and dinner
Oysters, different types of fresh oysters starting from 3.5 per piece
Muscadet ‘Les Gautronnières’ ’18, Bonnet Huteau 35 / 7
Shrimp ‘croquettes’ | samphire | shallot mayonnaise | 15
Weissburgunder Trocken ’18, Paulinshof, Mosel 38 / 7.5
Poached egg | Bawykov smoked salmon | sauce Hollandaise | S 15 L 19
Saumur blanc ’17, Château de Villeneuve, Loire 38 / 7.5
Brunch-plat (12-15h) : Blini | Balik of salmon | crème fraîche |
Fines de Claire oyster | shrimp cocktail | 25
Champagne ‘Signature’ Bauchet, Montagne de Reims 75 / 11
Steak tartare | homemade fries | green salad | 28
Morgon ’18, Guy Breton 45 / 9
Catch of the day | 28
Please ask for the wine suggestion
FORMULE BRASSERIE * 30
Salad with walnuts | mustard dressing
Entrecote from the grill | butter sauce or Béarnaise sauce | French fries
Bourgueil ’18, ‘Jour de Soif ‘, Domaine de Bel Air, Loire 30 / 6
Selection of five seasonal cheeses | 15
Château L’Ermitage ’15, Listrac-Médoc, Bordeaux 55 / 11
Crème brûlée | vanilla ice cream | mandarin crisps | 12
Château Fayau ’12, Cadillac, Côtes de Bordeaux en Gironde 6
BIB GOURMAND MENU
3 courses 39 | 2-couses 32
Bi-weekly changing menu | See separate list
Do you have any allergies, vegetarian of dietary wishes, please notify our serving staff
À LA CARTE MENU
This menu is our previous restaurant menu and is NOT availible for Take Away!
Please use the order button to see our whole take away menu.
Lunch and dinner
Oysters, different types of fresh oysters starting from 3.5 per piece
Muscadet ‘Les Gautronnières’ ’18, Bonnet Huteau 35 / 7
Shrimp ‘croquettes’ | samphire | shallot mayonnaise | 15
Weissburgunder Trocken ’18, Paulinshof, Mosel 38 / 7.5
Poached egg | Bawykov smoked salmon | sauce Hollandaise | S 15 L 19
Saumur blanc ’17, Château de Villeneuve, Loire 38 / 7.5
Brunch-plat (12-15h) : Blini | Balik of salmon | crème fraîche |
Fines de Claire oyster | shrimp cocktail | 25
Champagne ‘Signature’ Bauchet, Montagne de Reims 75 / 11
Steak tartare | homemade fries | green salad | 28
Morgon ’17, Guy Breton 45 / 9
Catch of the day | 28
Please ask for the wine suggestion
FORMULE BRASSERIE * 30
Salad with walnuts | mustard dressing
Entrecote from the grill | butter sauce or Béarnaise sauce | French fries
Bourgueil ’18, ‘Jour de Soif ‘, Domaine de Bel Air, Loire 30 / 6
Selection of five seasonal cheeses | 15
Château L’Ermitage ’15, Listrac-Médoc, Bordeaux 55 / 11
Crème brûlée | vanilla ice cream | mandarin crisps | 12
Château Fayau ’12, Cadillac, Côtes de Bordeaux en Gironde 6
BIB GOURMAND MENU
3 courses 39 | 2-couses 32
Bi-weekly changing menu | See separate list
Do you have any allergies, vegetarian of dietary wishes, please notify our serving staff