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Starters
| Creme brûlée with foie gras, winter truffle | 20€ |
| Scallop carpaccio with lamb’s lettuce salad, chicory, truffle, beetroot dressing | 24€ |
| Mushroom ravioli, sage butter, emulsified parmesan | 16€ |
| Champagne gratin oysters, mushroom and shallot duxelles | 24€ |
| Lobster tempura, Namur garden snails, parsley sauce, garlic cream | 22€ |
Main courses
| Sweetbread, salsify, carrots, turnips, 'Anna' potatoes with parmesan | 38€ |
| Wagyu flank steak, bone marrow persillade, bread croutons, shiitake mushroom, mashed potatoes with farm bacon | 38€ |
| Pike-perch filet, cabbage, spinach, mashed sweet potatoes with curry | 32€ |
| Half-cooked tuna, peppers, sweet oignons, Castel Franco salad, sesame wasabi virgin oil | 30€ |
| Rack of lamb, stuffed ravioli, tomato confit, Jerusalem artichoke with sage | 36€ |
Desserts
| Semi-cooked chocolate cake, mango sorbet, passion fruit | 10€ |
| Panna cotta Mocca, coconut thin biscuit and its sorbet | 10€ |
| Apple tartlet, mint sorbet, salty butter caramel | 10€ |
| Tangerine biscuit, orange cream, Campari sorbet | 10€ |
| The selection of refined cheeses | 12€ |