La Carte

* Sardines in pickle way, toaste focaccia, guacamole and crunchy vegetables 15€
* Quail's breast grilled then marinated in escabèche way,sweet and acidulated vegetables, 
  grated sheep's cheese from Lozère, vegetables chips
* King prawns coated with coconut then fried, shavings of seasonal vegetables,
  acidulated vinaigrette with red sweet pepper from Espelette
* Panfried duck foie gras, fig chutney with balsamic vinegar and fig sorbet 19€
* Blackboard suggestion  

Main courses
* Sea bream filet, olive oil with fresh tomatoes, black olive and basil, courgette carpaccio
  and braised fennel
* Farmer chicken breast roasted, curry sauce, broad beans and chickpeas mousseline 22€
* Braised monkfish, mashed potatoes with chive olive oil, roasted tiny yellow beetroot,
  red beetroot vinaigrette
* "Herdshire" beef filet, grilled seasonal vegetables and meat juice with horseradish 28€
*  Dublin Bay prawns roasted with butter, saffron risotto, shellfish foam, squid ink breadstick 30€
* Stewed lamb, then roasted, thyme and garlic juice, aubergine mouss, acidulated aubergine,
  parmesan crumble, young greens

Cheeses by Josiane Déal (MOF Cheesemaker at Vaison la Romaine)
* The goat cheeses from Provence and home made red sweet pepper and balsamic chutney 08€
*  Assortment of matured french cow cheeses, salad of season and chestnut honey vinaigrette 10€

* Strawberry-basil delicacy: madeleine biscuit, light basil cream, strawberries, sorbet 10€
* Mojito inspiration: white rum baba, mojito espuma, lime-mint sorbet 12€
* Chocolate tart: guanaja creamy chocolate, chocolate chip, caramelia ice cream 12€
* Peach variation: creamy peach mouss, peach carpaccio flavoured with verbena, peach sorbet 12€
* Assortment of home made sorbets with a crisp almond biscuit 09€



We work with fresh products and do a day cooking.
A dish could be lacking
Thanks for your understanding

Including all taxes