back
Pan seared onglet beef with French fries and shallots confit Braised beef cheeks, carrots, mushroom and crushed potato Oven baked red coral trout, fennel salad and tomato/basil sauce Slow cooked pork belly with parsley-crushed potato Button mushroom risotto with asparagus, Parmesan cheese Half spring chicken “Basquaise” style Braised lamb shank in white wine with root vegetables, mashed potato
Pan roasted beef tenderloin with mashed potato and red wine sauce 44 (+16) Crispy French duck leg confit with sautéed potatoes, bacon, mixed green salad and walnut dressing 36 (+8) Duck and pork cassoulet stewed with white lingot beans 36 (+8) * Please note that ingredients and prices are subjected to change without prior notice
