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,-