Breton oysters with chopped red onion in red wine vinegar
3,80/11,40
COLD STARTERS
Caesar Salad
6,40
Carpaccio of pickled, smoked silverside of beef in a classic ravigote sauce
6,80
Tartlet of tomato, apple, red onion and guacamole
served with feta au gratin
7,20
Terrine of monkfish, salmon, halibut,
saffron and Noilly Prat
7,80
Cecina de León (organic Spanish ham)
with almond oil and rucola
8,20
Steak tartare of Meuse-Rhine-Issel beef with shredded
cucumber, red onion, parsley, gherkins and chopped egg
8,60
HOT STARTERS
Onion soup
4,60
Game bouillon with red port and celeriac
4,80
Home-made Dutch shrimp croquettes in a cocktail sauce
6,40
Maryland crab cake
8,40
VEGETARIAN MAIN COURSES
Burrito filled with red onion, leek, chickpeas and potato served with kidney bean spread, garlic crème fraiche
and sambal chips with Manchego au gratin
13,40
Japanese udon noodles with shiitake spring rolls
and home-made chilli sauce
14,80
FISH MAIN COURSES
Sautéed dorade on a celeriac purée
with a mustard beurre blanc
15,60
Sautéed fresh mackerel on a zarzuela of shrimp, mussels, chorizo, potatoes and deep-fried calamari
17,20
Grilled tuna with wasabi mayonnaise served with salad and fries
18,60
MEAT MAIN COURSES
Coq au vin blanc
15,40
Venison goulash with mashed potatoes,
home-made piccalilli and stewed pear
17,40
Roasted shoulder of lamb with borlotti beans, smoked
bacon, new potatoes, mini pomodori and baked garlic
17,80
Entrecôte in Béarnaise sauce served with salad and fries
18,40
DESSERTS
Apfelstrudel
4,80
Tiramisu
6,00
Nougat and nougatine parfait
6,40
Chocolate cake with apricot jelly, hot toffee and pecan nuts
6,80
Limoncello jelly with lime sorbet, granité of Muscato di Asti and preserved pomegranate
7,20
Cabrales cumbres viejas (Spanish blue cheese) with a pear tarte tatin
Breton oysters with chopped red onion in red wine vinegar
