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Night Table d'Hôte

Week of the 9th of March

Appetizers

Soup of the day

Chef's seasonal salad

Caesar salad

	7.00

Roasted red and yellow beets

	12.00

arugula, celery root, shaved goat cheese and citrus vinaigrette

Sautéed assortment of mushrooms from Serres 4 Saisons

	17.50

foie gras mousse and port reduction

Wakame seaweed salad with grilled tuna fillet

	22.50

sesame oil, soy, yuzu, and roasted almonds

1/2 dozen fresh oysters

	24.50

Grilled Catalan octopus

	29.50

romesco sauce, olives, and pearl onions

Main dishes

Fish and chips, homemade tartar sauce

	30.50

Confit duck leg with raisin sauce

	32.00

served with a seasonal mixed fruit salad

Stuffed sole fillet with Nordic shrimp

	36.00

organic saffron sauce, sautéed spinach and grilled artichoke heart

Vegetarian crepe lasagna with three cheeses

	36.00

tomato sauce, and béchamel

Milk-fed veal scaloppini al limone

	42.00

served with pasta with fine herbs

Braised beef cheek, butternut squash purée, and seasonal vegetables

	48.00

Whole fresh fish, Mediterranean style (grilled or fried) 600-800g

	53.00

(depending on arrivals: sea bass, striped bass etc.)

The private rooms are available, free of charge by reservation only.
A minimum billing of 55$ per person is required for the use of private rooms.
After 5pm, tip will be added for all groups of 10 people and more

* Menu items and prices are subject to change without notice and are displayed for informational purposes only.

Monday - Thursday:	11:00am - 10:00pm
Friday:	11:00am - 11:00pm
Saturday:	5:00pm - 11:00pm
Sunday:	5:00pm - 10:00pm