Starters
Terrine of goose liver
€ 37,00
Veal brain tartare
€ 28,00
Croquette of Ostend shrimps
€ 30,00
Gillardeau oyster (N°4)
€ 5,00 (per piece)
Lamb tongue with peas and mustard vinaigrette
€ 29,00
Main courses
Rib of beef of dairy cow
€ 52,00
Ribeye of dairy cow
€ 50,00
Flank steak of Black Angus with red wine sauce and marrow
€ 44,00
Liver of veal with onions
€ 34,00
Grilled kidneys of veal "Stroganoff"
€ 38,00
Ox tongue in Madeira with Parisian sausage and crispy veal brain
€ 42,00
Neck of pork Duroc de Batallé "Robert" and crispy ear of pork
€ 42,00