Pyramid of half-cooked bonito fish with faisselle curd cheese and piquillo peppers.
Taboulé of quinoa and bulgur wheat with trout roe, seared King prawn tails.
Croustillant of tataki-style duckling with soybean and Granny Smith.
Scrambled hen’s eggs with Iberian ham, parmesan straws.
Brioche with fresh goat's cheese (Maison Bordas), chive sour cream.
Medallions of roasted duck foie gras with apricot, fennel saladine (€3.50 extra)
Bouchées of swordfish with marsh samphire, mustard seed vinaigrette.
Pan-fried mackerel fillet, skin side down, polenta with savory-conserved Mediterranean vegetables.
Aiguillettes of gilt-head sea bream with seasonal shellfish.
Medallions of braised lamb with tomato and black olive tapenade.
Skewers of quail with yellow and green melon, fresh mint gravy.
Escalope of veal liver with morello cherries, Bigarade-style bitter gravy.
Roasted beef fillet steak, pickled vegetables (€4 extra).
Selection of cheeses, carefully chosen by us, served with a green salad
Layered plum dessert with vanilla seed whipped cream.
Strawberry-speculoos tiramisu and fruit jellies.
Trilogy of crèmes brûlées: peach-thyme-lemon, honey-redcurrant and chocolate-tonka bean.
Apple and blackberry tarte tatin with a twist.
Moist chocolate sponge with amarena cherries, pistachio ice cream.
Gourmet dessert collection...(€3 extra).