SEASONAL MENU

Seasonal starters

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Cecina de León / 14

Smoked and cured, olive oil

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Pâté en croûte (FR), gherkins / 12

Mustard seed pickles

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Black pudding croquettes / 11

Apple compote, horseradish cream, pickled red onion

 

Scallop carpaccio / 16

Chioggia beetroot, celery, toasted buckwheat, toasted sesame oil

 

Tarragon mayonnaise egg / 8

Celeri remoulade, wholegrain mustard, croutons

 

Pan-fried mushrooms with garlic and parsley / 12

Potato emulsion, pickled shallots

Seasonal mains

 

Cabbage stuffed with Venere rice / 22

Parsnip, carrot, sheep’s cheese, vegetable juice with burnt onion

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Roasted butternut squash / 22

Fresh goat’s cheese cream, pan-fried oyster mushrooms,

crushed walnuts, hazelnut oil

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Grilled octopus / 26

Sweet potato purée, radicchio, chorizo sofrito, candied lemon

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Catch of the day / 26

According the market

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Aubrac beef tartare (FR) / 26

Soy-marinated egg yolk, homemade fries, salad

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Duck Pithiviers (FR) / 36

Wild mushrooms, braised green cabbage, meat juice with sherry

Please allow approximately 20 minutes for the preparation of this dish.

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To share

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Roasted rump of veal (FR) / 90

Roasted parnship, wilted spinash, meat juice

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Normandy côte de bœuf (FR) / 95

30-day aged Approx. 1.2kg

Served with homemade fries 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!