Beef tartare, corncihons, capers, shallots, herbs served with toasted ciabatta.

Mushroom ravioli, port wine, white truffle oil and aged parmesan/Dinner

Snails in parsley garlic butter.

Country pate, cognac, dried prunes, cornichons

Lobster bisque finished with brandy and fine chives.

Cold duck liver, prune mousseline, toasted trioche.

Lobster bisque finished with brandy and fine chives.

Mushroom ravioli, port wine, white truffle oil and aged parmesan.

Cold duck liver, prune mousseline, toasted trioche.

Beef tartare, corncihons, capers, shallots, herbs served with toasted ciabatta.

Country pate, cognac, dried prunes, cornichons.

Chorizo, leek and piment d'espelette, dinner portion will be served with pommes frites and garlic aioli.

Beef tartare, corncihons, capers, shallots, herbs served with toasted ciabatta.

Cold duck foie gras terrine, dried fruit mousseline, toasted brioche.

Snails in parsley garlic butter.

White wine, cream and parsley, dinner portion will be served with pommes frites and garlic aioli.

Spring vegetable salad, black olives dressing.

Serrano ham, cantaloupe, Truffle-Honey vinaigrette.

Caesar salad, croutons, aged parmesan.

Goat cheese encrusted with sliced almonds, roasted beets, pickled shallots, organic spring greens.

Sliced ribeye, organic greens, carrots, cherry tomatoes, stilton bleu cheese dressing.

Sliced chicken breast, avocado, green beans, pickled white corn, cherry tomatoes.

Warm goat cheese with sliced almond crust, roasted beets, pickled shallots and arugula.

Seared duck liver, green apple and red pepper chutney.

Spring vegetables salad, balsamic vinaigrette.

Chorizo, leeks and piment d espelette, served with pomme frites and garlic aioli.

Mussels in white wine, cream and parsley, served with pomme fries and garlic aioli.

Chorizo, leeks and piment d espelette, served with pomme frites and garlic aioli.

Roasted duck breast, butternut squash mousseline, crispy potato cake, beech mushrooms.

Lemon sole, roasted cauliflower, Peruvian fingerling, snow peas, almond brown butter sauce.

Seared Atlantic salmon, English peas mousseline, gnocchi and asparagus, bell pepper emulsion.

Chicken braised in red wine, creamy potatoes and seasonal vegetables.

Only served on Sunday. Creamy spinach, Hollandaise sauce.

Only served on Sunday. Soft scrambled eggs with scallions and creme fraiche.

Eggs any style, bordelaise sauce

Home-Made red berries jam.

Brioche toast, raspberry coulis.

Omelette with gruyere cheese and mushrooms.

Only served on sunday.

Omelette with tomato marmalade, black olives, fresh herbs.

Over easy egg, bacon.

Mozzarella, tomato confit, arugula, basil sauce, served with choice of salad or Pommes Frites.

Brie, cranberry butter, sliced pears, arugula, served with choice of salad or Pommes Frites.

Braised short ribs, celery root mousseline and seasonal vegetables.

Vegetables risotto, aged parmesan, chives, crushed hazelnuts.

Seared diver scallops, short rib raviolis, fava beans, carrots, fennel, garlic and parsley broth.

Chicken braised in red wine, creamy potatoes.

Leg of lamb medallions, couscous, golden raisin, sautéed spring vegetables.

Wild boar, linguine pasta, juniper berry.

Lemon sole, fingerling potatoes, roasted cauliflower, snap peas, lemon caper butter sauce.

Seafood risotto with salmon, scallop, shrimp, mussel in a calamari stew with paella rice.

Ribeye steak, "Beurre maitre d´hotel", pommes frites, spring greens.

Ribeye steak, "Beurre maitre d´hotel", pommes frites, spring greens.

Leg of lamb medallions, couscous, golden raisin, sautéed spring vegetables.

Short rib hash, pommes mousseline, greens, poached eggs.

Risotto with seasonal vegetables, aged parmesan.

Risotto with seasonal vegetables, aged parmesan.

Duck leg confit, caramelized onions, fingerling potatoes, port wine Demi-Glaze, organic fall greens.