Oignon soup au gratin – 17
Onion soup with St. Patrick red beer, Gruyère cheese fondant and homemade croutons.
Mushroom arancinis (4) – 17
Wild mushrooms, mozzarella, romano and parmesan cheeses, served with arrabiatta sauce.
Lime and pepper shrimps – 18
Crispy shrimp with lime and pepper, served with an aioli sauce of kaffir lime leaves, lemongrass and ginger.
Ceasar salad with prosciutto chips – 17
Homemade dressing and croutons.
Salmon tartare – 18
Lemon, cucumbers, dill, caviar. Served with homemade croutons.
Chicken liver mousse with figs and port – 18
Served with port jelly, pistachio, onion jam and homemade crustinis.
Salmon tartare – 34
Lemon, cucumbers, dill, caviar. Croutons, green salad, fries and homemade mayo.
Beef tartare – 36
Classic seasoning, homemade croutons, green salad, fries and
Grilled pork tomahawk – 34
Nagano pork chop, orange and rosemary marmalade, served with sautéed potatoes, Mediterranean vegetables and demi-glace sauce.
Risotto with mushrooms and duck confit – 37
Duck leg confit served on a creamy risotto with mushrooms, parmesan, white wine and arugula.
Vegetarian option: without duck confit – 30
Mahi Mahi fillet – 38
Served with a lobster and scallop sauce, mashed potatoes with confit garlic, sun-dried tomato pesto and vegetables.
AAA Angus beef flank steak 6 oz – 39
Pepper sauce, served with gratin dauphinois and grilled vegetables.
Cheesecake – 13
Served with berry coulis.
Mi-cuit au chocolat (fondant) – 13
Served with vanilla ice cream.
Tiramisu – 15
Cookies, mascarpone cream, coffee, cocoa, Rhum.
Baba au rhum – 15
Served with vanilla custard. (nuts)
Cappuccino – 5
Espresso – 4
Double espresso / allongé – 5
Dessert coffee (with alcohol) – 14
Tea / herbal tea – 3