Starters
Homemade duck foie gras with fig jam and toasts 16€
Bourgogne snails with parsley butter (6 or 12) 10€ / 16€
Mussels « Marinière » style 15€
Red tuna tartare, seasonal salad 17€
Quiche with salmon, spinach and brie 12€
Avocado with shrimp and crab, citrus vinaigrette 15€
Goat cheese salad with toasts and bacon 12€
Main courses
Beef tartare « Bourse » style 18€
Duck breast with orange and Grand Marnier sauce 19€
Beef entrecôte (280 g) with pepper or roquefort sauce 24€
Farm chicken supreme with seasonal vegetables 26€
Lamb chops and slice of leg roasted with thyme 25€
Salmon with tarragon and lemongrass sauce 18€
Cod steak roasted with Provence herbs 20€
Half-cooked red tuna tataki with sesame, shiitake and spinach 20€
Desserts
Iced “parfait” with mango and exotic soup 6€
« Floating island », custard sauce with Madagascar vanilla 6€
Crème brûlée 7€
Lemon meringue pie 8€
Chocolate lava cake, custard sauce with Madagascar vanilla 8€
Millefeuilles with vanilla pastry cream 8€
Pavlova with red fruits 8€
Strawberry pie 9€