SMALL BITES
Oysters
Champagne and black pepper vinaigrette
60,- pr stk
Gougères
Èpoisses and Pear
95,- pr stk
Jambon noir de Bigorre on toast
with Comté and shaved hazelnuts
110,- pr stk
40g Caviar “Gold selection Esben Holmboe Bang”
Traditional accompaniments
2000,-
STARTERS
Duck liver parfait with compote of dates
piment d’espelette and grilled brioche
385,-
Loire valley white asparagus
Elder flower, sauce Maltaise
395,-
Scallops roasted in butter and honey chestnuts,
cognac and ham consommé
435,-
Brown Crab Thermidor
grapefruit and piment d’Esplette
425,-
MAIN COURSES
Boeuf Bourguignon a la ‘Vol-au-Vent’
potato mousseline, parsley and bone marrow
575,-
Chicken a la “Roulade”
black truffle and spring vegetables
565,-
Tomato crusted Halibut
Sauce Marinière with warm salad of green beans and black olive
565,-
OUR SIGNATURE
Beef a la “Wellington”
creamed morel and cognac sauce
800,-
DESSERTS AND CHEESE
Chocolate Coulant
vanilla and port ice cream
(Has to be ordered at the start of your dinner to allow cooking time)
295,-
Crêpes Suzette
green cardamom ice cream
295,-
White chocolate Crémeux
strawberry and rose pepper
295,-
Cheese of the day
(Additional cheese 100,- each)
235,-