.Bone Marrow, Flower of salt, Toasts  17.-

.The Gallows of the Region’s Sausages 20.-/p.p.

.Duck Rillette, Candied Onions and Grapes. 21.-

.Butternut squash and muscade velouté 17.-

.Green Beans, Shallots, Duck Foie gras Shavings. 17.-

.Venison Carpaccio, Meaux Mustard, Cranberries, Rocket salad, Etivaz. 21.-

.Meurette Eggs, Bacon, Button Mushrooms, Red Wine. 21.-

.Seasonal Salad   8.-

    .The 3 Special Hollow Oysters from Isigny, n°3. 15.-

.Pike Quenelle, Lobster sauce, White Rice, Spinach 40.-

.Chicken supreme, Foie gras sauce, Roasted squash, Gratin. 34.-

.Old Fashioned Steak Tartare, French Fries, Toast  39.-

.Crispy large shrimp, Coffee, Sweet potato, Roquefort. 39.-

.Beef Steak, Beurre Dumas, French Fries 41.-

.Lamb Mouse Tagine, Honey and spices, Semolina, Carrots  42.-

. Sea Bream Redfish, Chorizo white butter, Wasabi Broccoli, Lentils. 37.-

.Frog Legs, Parsley, French Fries     37.-

Suggestion only in the evening:

.Deer, Grand Veneur sauce and its hunting trim. 48.-

.Assortment of Cheeses  14.-

.Basket of Meringues,  Double cream of Gruyère, Red fruits    11.-

.Poached Pear, Salted butter caramel, Oreo Crumble 11.-

.Fresh Pineapple 8.-

.Apple Tatin, Caramel,  Cinnamon Ice cream 12.-

.Mont Blanc Marron, Clementine, Vanilla cream. 12.-

.Chocolate fondant, Red fruit sorbet and meringues pieces 12.-

.Floatting Island, Tonka bean, Caramel, Almonds  11.-

.Homemade Ice cream or Sorbets    4,30/scoop