TO SHARE

Iberian board
30.

Iberian charcuterie

Mature cheese board
30.

4 kinds

Vegetable board
24.

Hummus and its pita

Small lake frying
18.

and its young shoots

STARTERS AND SALADS

César Bleu 1801
17.22.

Crispy chiken, romaine salad, almond granola, apple, parmesan, real caesar sauce (egg, anchovy)

Salmon gravlax
20.

Guacamole avocado, cauliflower pickles, red onions, combawa Tomatoes, melon & burratina

Tomatoes, melon & burratina
20.

Herb pesto

Carpaccio de merlan (beef)
19.26.

Parmesan cream, roasted hazelnuts, curly mustard sprouts (for the dish: with fries)

GRILL & SEA SIDE

Small Lake Frying
26.

French fries and mixed greens

Prime rib
10./100G

Simmental (1kg to 1.5kg) to share, full-bodied juice, chimuchurri sauce

Black Angus Tab
34.

(200g) Full-bodied juice

Grilled octopus
19.33.

Pequillos - Salsa sauce

Grilled bass filet
32.

400g to 500g, virgin sauce (shallots, tomatoes, peppers)

Pulled Beef
26.

Briquette de bœuf, mayonnaise barbecue, oignons confits

DESSERTS

Made by our pastry chef Martin Gheselle

Chocolate and hazelnut vanilla profiterol
10.

Cabbage, vanilla ice cream, whipped cream, chocolate sauce and shavings

Strawberry tartlet, verbena
10.

Vanilla mousseline, confit strawberry verbena, fresh strawberries

Seasonal fruit salad
10.

Vanilla syrup

Ice cream and sorbet selection
10.

chocolate, vanilla, hazelnut, passion, lemon, strawberry, raspberry

Gourmet coffee
10.

Selection of 3 small desserts of the moment and hot drink of your choice.