From Hours of discovery to the extraordinary tastes
Menu
Starter
Prawn Bisque
5.95
Smooth bisque topped with river prawn
Beef Skewers
8.25
Charcoal grilled beef skewers with fries
Tomato Soup
12.45
Fresh tomatoes, onion, celery, and olives
Petit Carp
14.95
Small portion of fried carp with mashed potatoes
Pâté de Salmon
12.25
Topped with cucumber and roe
Bruschetta
9.65
Lighly baked tomatoes and olives on top of ciabatta
salad & Pasta
Spaghetti Bolognese
10.45
Homemade-style meat sauce
Fettucine Alfredo
9.45
Creamy sauce with touch of basils
Avocado Salad
7.25
Wild avocado and beet root with mixed vegetables
Yolk Dressing
12.25
Greens with touch of vinegar served with egg yolk
Entrée
Slow-roasted Lamb Shank
24.95
with soy sauce and sautéed mushrooms
Duck Confit
16.95
Crispy duck leg with signature apple-based sauce
Tournedos Rossini
24.95
Tenderloin steak topped with grilled foie gras
Fish Steak
22.45
Pan seared sea brass with signature sauce
Baked Salmon
19.95
Japanese-style baked salmon with grilled vegetables
Trout Fillet
21.95
Steamed trout fillet with japanese yuzu sauce
Desserts
Sponge Cake
12.25
Topped with raspberries and secret cream
Apple Tart
5.25
Apple tart cake with vanilla ice-cream
Tiramisu
7.95
Original Italian Tiramisu with chewy texture
Blueberry Lava
7.95
Signature blueberry stuffed cheese cake
“I want my cooking to reflect the rugged nature and climate of the cold north. I want to create a progressive environment that has a emphasis on the outstanding produce of our region.”
– CHEF JENSEN
beer
New England Sea Hag IPA
8
Ballast Point Big Eye IPA
10
Brooklyn Brown Ale
8
Westmalle Trappist Ale
13
Einstok, White Ale
6
Crate Brewery, IPA
5
Sambrooks London Pale Ale
6
Meantime London Lager
4
Crate Brewery, IPA
5
Guinness, Dry Stout
5
Wine
Felsina, Fontalloro 2009
14
Loimer, Langenlois 2013
5
Château de Ferrand, St. Emilion 2009
9
Domaine Ganevat, J’en Veux 2011
12
Francois Villard, Saint Peray 2013
14
Sauvé de la Citerne, Mas Coutelou
10
Coteau D’Aix En Provence, Château Bas
8
Troubadour, Dansault
14
La Mère Lach’Nous, Bruno Duchêne
15
Sancerre “Akmèniné, Sébastien Riffault”
18
