The suggestions

du Chef

Starters

  • Roasted scallops with chorizo ​​cream 21€
  • Grilled Octopus, Pea cream and Burrata fondant 19€
  • Flemish-style Asparagus 18€
  • Smoked Salmon and Avocado Cannelloni with Fresh Cheese and Lemon Vinaigrette 19€
  • Sautéed Scampi with Asparagus Tips, Cherry Tomatoes and Basil 19€
  • Bresaola Carpaccio with Truffle, Asparagus and Parmesan Shavings 20€

Pasta's

  • Tagliatelle with ½ Peeled Lobster, Light Asparagus and Truffle Cream 30€
  • Linguine with Scallops, leek cream and grilled San Danielle ham 27€
  • Rigatoni alla Boscaiola (Italian sausage, mushroom and basil cream) 24€
  • Fusili with Squid, Eggplant, light garlic cream and Italian parsley 25€
  • Seafood Spaghetti with olive oil, garlic, cherry tomatoes and basil 26€
  • Risotto with seasonal vegetables and Parmesan cream 25€
  • Penne Amatriciana (Pancetta, cherry tomatoes) with Bufala mozzarella fondant 24€

Meat and fish

  • Pure Beef fillet, with asparagus tips, Parmesan shavings and black truffles 31€
  • Grilled lamb chops with herbs, seasonal vegetables and fried potatoes 29€
  • Veal Liver alla Veneziana accompanied by Polenta and baked vegetables 26€
  • Veal Escalope gratin with Asparagus and mozzarella, served with fresh tagliatelle 26€
  • Sole fillets with lobster sauce, baked vegetables and potatoes 29€
  • Roasted “Red Label” Salmon Fillet on a Bed of Asparagus and Basil Cream 26€

Desserts

Consultez notre menu Saint-Valentin