15
19
NICOISE SALAD
14
18
17
28
DUCK CARPACCIO
16
24
15
20
16
23
15
20
Creamy risotto with summer vegetables
16
BBQ Butternut Burger, fries, coleslaw
18
Vitello tonnato
17
Beef Carpaccio
14
Veal Carpaccio with praline
16
Ceviche style Yuzu
19
Burrata of Fentange , Tomatoes and berriesfruits rouges
17
16
18
19
26
20
25
Beef Carpaccio, fresh fries and salad
22
Veal Carpaccio with praline, fresh fries and salad
24
18
20
22
Vitello tonnato, fresh fries and salad
23
17
Roasted scallops
Root vegetables and apricot coulis
23
Back of cod with chanterelle mushrooms
Fallen spinach sprouts and creamy mashed potatoes
24
9
STEAM FISH
9
½ roasted cockerel, mustard, paprika and rosemary, fresh fries and market vegetables
16
20
19
18
Alloy bib, fresh fries and market vegetables
20
Entrecote of Black angus beef, Gratin Dauphinois and market vegetables
31
Luxembourg beef steak, gratin dauphinois and market vegetables
25
Marinated Iberian Pluma, creamy polenta and market vegetables
24
Home made Bearnaise
Reduction of cooking juices
Butter with truffle
Maître d’Hôtel Butter
Plate of three cheeses and its garnishes
10
9
Fresh fruits salad
9
CARPACCIO OF PINEAPPLES, coriander leaves and lemon sorbet
10
8,50
8
9
8
8
Finger gianduja and hazelnut
9
Trio of sorbets on her shortbread with salted butter.
Sur son sablé au beurre salé.
10
White Lady
Vanilla ice cream, chocolate sauce and whipped cream.
9
Iced coffee
Coffee, vanilla ice cream and whipped cream.
8
Colonel Cup
Lemon sorbet and vodka.
9
OrganicVegetarian
Vegan
Lactose freeGluten free