OUR STARTERS
- Plate of homemade foie gras (goose liver paté)
13.50
- Beef carpaccio with olive oil
9.50
- Salmon and basil carpaccio
9.50
- Pan-fried squid with roquette salad
12.50
- Roquette salad with parmesan shavings
9.50
- Marrow-bone
7.00
OUR LARGE SALADS
- Niçoise salad
Crisp lettuce, tomatoes, eggs, cucumber, green pepper, Tuna, black olives , cornichons and a touch of basil.
10.50
- Salade de chèvre chaud
Crisp lettuce, warm goat's cheese on toast, pine pinions, Fresh tomatoes and bacon bits.
10.50
- Salade tiède aux gésiers de canard confits
Crisp lettuce, confit duck gizzards, potatoes, foie gras crumbs Pine pinions and fresh tomatoes.
12.00
- Salade de saumon frais
Mixed young leafy greens, salmon carpaccio, basil, tomatoes, zucchini, olive oil, lemon and balsamic vinegar.
11.00
and
- Plate of grilled vegetables
10.50
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