SEASONAL MENU

Seasonal starters

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Green pea and mint hummus / 12

Crispy chickpeas

 

White asparagus, gribiche sauce / 13

Parsley crumble

 

Louis Ospital Ibaïama ham / 14

Cured 15 to 21 months, hand-salted with Salies-de-Béarn salt

 

Ceviche of the day / 16

Leche de tigre, apple, pink radish

 

Special Oysters by Monsieur Jean-Paul Guernier / 18

Utah Beach No.3, x6

 

Baby leeks, fresh goat's cheese / 13

Lemon, fresh herbs

Seasonal mains

 

Orzo risotto with green asparagus / 23

Spinach, pecorino

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Stuffed cabbage with lentils & roots vegetables / 20

Labneh, mustard sprouts

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Grilled octopus / 26

Caponata with tapenade

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Catch of the day / 26

According the market

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Rump of veal (FR) / 28

Kampot pepper sauce, homemade fries

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Slow-cooked lamb pie (FR), morels, bone marrow / 36

Green bean salad

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To share

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Hay-smoked duck crown (FR) / 85

Approx. 1kg, served with peas and artichokes

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Normandy côte de bœuf (FR) / 90

30-day aged Approx. 1.2kg

Served with homemade chips and salad

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Seafood Special / Market price see the board

Skate wing, turbot, lobster…

Subject to availability ask what’s fresh today!