P

ER

TI

UN

JE

DE

HORS D OEUVRES
SALADE VERTE vinaigrette et herbes..........................................................................8
ASPARAGUS MOUSSELINE hollandaise sauce.......................................................9
FROMAGE DE CHVRE SALADE HERBED GOAT CHEESE, GREENS, PIGNOLI.........9
FRISE A U LARDONS poached egg, crotons, bacon...........................................10
WATERCRESS SOUP crme fraiche, croton.s .......................................................7
ESCARGOTS snails in garlic parsley butter....................................................12 / 22
OEUEFS mayonnaise soft boiled eggs, salad, herb mayonnaise..................6
SAUMON FUME shallots, capers, chopped egg, toast..........................................12
HA RE N G PO M M E A LH U I L E marinated smoked herring & potato salad..............12

SPRING LEEKS vinaigrette huile de noix......................................................................10

6 OYSTERS weekly selection, mignonette...................................................................16

APRITIFS PTILLANTS
LE MA I SON veuve ambal, orange liquor, crme de framboise, bitters.......12
K I R I MPER I A L PAUL GOERG, CRME DE FRAMBOISE...................................................16
LI TTLE T& A PAUL GOERG, COGNAC, LIQUOR DE FRAIS...................................................16
EVEN I N G C OC K TA IL PAUL GOERG, CRME DE PCHE, BOURBON, LEMON...........16

APRITIFS MAISON
BER R I C H ON red wine, creme de mre........................................................................10
LE BLA N C C A SS IS WHITE WINE, CRME DE CASSIS...............................................10
C OSAQUE LAGER, AMER DIT PICON, GRENADINE................................................................12
R A YON D E SOLE IL COGNAC, SUZE, ST. GERMAIN, LEMON, EGG WHITE...................14
TH E BA D WA I T E R GIN, YELLOW CHARTREUSE, RICARD, LEMON, sparkling....14

BIRES PRESSION

LES CHARCUTERIES
AS S I ETT E DE SAUCISSON DE J A MBON
petit jesus, cervela, country cured ham..............................................................12
P T EN CROUT E rabbit, prunes, pistachio............................................12
PT campagne country style pork pate with brandy.....................9
F O I E G R AS DE CANARD port & shallot jam.....................................18
J AMB O N PERSILLADE cubed ham & parsley aspic.............................9

CERVELA REMOULADE

house-smoked sausage & remoulade sauce.....10

L A PL ANCHE DE CHARCUT ER I E all of the above.....................32

served with gherkins
bread & butter

LEF F E BLON DE pale ale, belgium...............................................................................8

ST. FEUI LLI EN B R U N E DUBBEL MALT, BELGIUM....................................................9
TR I PEL K A R ME LIE T ABBEY ALE, BELGIUM...............................................................9
K R ON EN BUR G 1 664 lager, france.........................................................................7
H OUBLON C H OU F F E ipa tripel belgium.................................................................8

BIRES EN BOUTIELLE

J EN LA I N strong pale ale, france...................................................................................8

GAVR OC H E STRONG PALE, FRANCE.....................................................................................8
DUVEL STRONG PALE ALE, BELGIUM........................................................................................9
H OEGA A R DEN wheat, belgium.......................................................................................8
BOON K R I EK cherry tripel, belgium.........................................................................14

.
VINS AU TONNEAU
ROUGE

BOR DEA UX R OU G E

PLATS PRINCIPAUX

CHATEAU DE BONHOSTE, BORDEAUX, 2013

GNOCCHIS PARISIENNE

A U FROMAGE
WATERCRESS, HAM, MUSHROOMS, CRME FRAICHE, GRUYERE...........................................................18
ROASTED COD asparagus, salsify, ramps, hollandaise & herbs................................25
SAUMON petit pois Franaise lettuce, bacon, pearl onions & jus..............................24
GRILLED BRANZIN0 CITRONETTE ratatouille......................................................28
DUCK CONFIT sweet garlic mashed potatoes, mushroom jus, frise........................24
VEAL LIVER caramelized onion, sherry, pomme pure......................................................19
SPRING LEEKS & HAM AU GRATIN mornay sauce, comt cheese............................18
POT A U FEU slow-cooked beef, in bouillon, gherkins, horseradish mayo..................22
STEAK TARTARE frites...............................................................................................................24
STEAK FRITES barnaise...........................................................................................................24
MOULES MARINIRE frites, spice salt, vadouvan........................................................24
DEMI POULET RTI frites & jus............................................................................................24
SALADE la gamelle add foie gras +7
tomato, eggs, smoked duck margaret, confit hearts, artichoke, potato,.........................21

CT E D E PO R C L A M O U TA R DE

SHOESTRING POTATOES, ROASTED TOMATOE............26

9 25 500ml

BLANC

C OLOMBA R D

SMART WINE COMPANY, COPPER SKY CA 2013

9 25 500ml

BOISSON

C OC A C OLA . ...........................................................................................................................4
DI ET C OK E ............................................................................................................................350
SPR I TE .........................................................................................................................................4
ORANGINA ..............................................................................................................................350
BADOIT .......................................................................................................................................650
EVIAN .........................................................................................................................................6 50

DESSERTS

C RME BR ULE ...............................................................................................................8

MOUSSE A U C HOCOLA T ...........................................................................................8
N OUGA T GLA C M E R I NGU E & CR E M E F R AI CH E F R OZE N M OU SSE ,

C A R A M E LI ZE D N U TS,CONF I T F R U I T, R ASP BE R RY SAU CE....................................8

PR OF I TER OLES I C E C R EA M & C H O C O L A T E SA U C E..................................................8

F EUI LLETE AUX P OM M E S C RM E FR A I C H E,C A R A M EL I Z ED A PP L ES....8
A COTES
P O MM E F R IT ES .........................................................................................................7 C RPE SUZETTE CREPES, ORANGE-CARAMEL SAUCE WITH GRAND MARNIER........9
H AR I C O T S V ERT S ..........................................................................................................7 OEUF S LA N EIG E meringue, creme anglaise.......................................................7
R ATATO U I LLE .....................................................................................................................7 SA BL AUX F R A IS E S STRAWBERRIES, ALMOND CREAM, SHORTBREAD....8
P O MM E PURE LA GAM ELLE ............................................................................7

CAFS

ER

the consumption of raw meat, fish or shellfish may be harmful for your health.
one main course minimum per person
20% gratuity added to parties of 6 or more

UN

UP

CARTE DEs VINs AU verso

BR

SO

CH

ESPRESSO SINGLE OR DOUBLE.........................................................................................350 / 450

CAPPUCCINO....................................................................................................................................4
CAF AU LAIT...................................................................................................................................4
HOT TEAS EARL GREY, ENGLISH BREAKFAST,