Chef recommends

Starters :

 

Fresh oysters Gillardeau 36/1piece

  Baby squids/ red wine/ salad 59,-

Foie Gras/ fresh truffles/cherry sauce 109,-

 Scallops with lobster sauce  79 ,-

Risotto with black truffles/ boletus mushrooms 79,-

Main Courses :

 

 Tagliatelle / prawns/ scallops/ lobster sauce 109,-

Stewed beef checks/ potatoe puree/ demi glace sauce 79,-

 

 White Halibut fillet/ black lentils/ fennel/ lobster sauce 159,-

 Argentinian entrecotte/ baked potatoes/ salad/ demi glace sauce 179,-

  Dessert:

 Tiramisu 35,-

 

 

 

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