Menu

Appetizers

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.

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Main courses

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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 

homemade mayo.

 

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.

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Desserts

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)

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Coffee

 

Cappuccino – 5

 

Espresso – 4

 

Double espresso / allongé – 5

 

Dessert coffee (with alcohol) – 14

 

Tea / herbal tea – 3

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