Lunch

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 (vegetarian)

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Fried calamari – 19

Arrabiatta and americana sauces (gluten free).

 

Caesar salad with prosciutto chips – 17

Homemade dressing and croutons

 

Warm goat cheese salad – 19

Goat cheese croutons, pear and nuts, Rebelle vinaigrette (vegetarian)

 

 

 

Main courses

 

Caesar salad with grilled chicken and prosciutto chips – 25

Homemade dressing and croutons

 

Fish & Chips – 25

Breaded haddock served with tartar sauce, homemade coleslaw, fries and mayo.

 

Burger Rebelle – 26

7 oz AAA beef, cheddar or goat cheese, sautéed mushrooms, tomato, fried oignons, Dijon mayo, served on onion bread. Green salad, fries and house mayo.

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Linguine with shrimps and prosciutto – 36

Shrimp, prosciutto, pine nuts, arugula, sun-dried tomatoes, ouzo cream sauce.

 

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.

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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)

 

 

 

 

Coffee

 

Cappuccino – 5

 

Espresso – 4

 

Double espresso / allongé – 5

 

Tea / herbal tea – 3