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Starters
| Creme brûlee with duck liver favour, celery and beet, french toast | 17€ |
| Poached farming egg, stuffed artishoke with mushrooms, smoked eel, lobster sauce | 16€ |
| Cassolette of bouchot mussels and octopus, parsley cream with garlic | 13€ |
| Veal carpaccio, half cooked tuna fllet, mayonaise with parmesan cheese, anchovy, capers | 16€ |
| Smoked beef carpaccio, lobster medallion and mayonaise with sweet chilli peper | 22€ |
Main courses
| Lambsmedaillion with crust of fresh herbs and parmesan cheese, crusty brick stuffed with zucchinis and basil | 32€ |
| Seabass fllet, caponata, rucola emulsion, mashed eggplant with basil | 34€ |
| Duck breast, chicory, Jerusalem artichoke, Comte cheese crocket with truffel, gravy with cranberries and ginger | 24€ |
| Brillfsh fllet, risotto with cepes and butternut, beurre blanc sauce with chives | 34€ |
| Beef tenderloin, tempura of vegetables, potatoes with bacon, gravy with summer savoury | 34€ |
Desserts
| Puffed ice cream with Baileys flavour, orange coulis with fresh mint | 10€ |
| Zabaglione with red fruits and “L'eau de Villée”, mojito sorbet | 10€ |
| Chocolate mousse, raspberries, pistachios crumble, milk almond ice cream | 10€ |
| Roasted Fig, creamy chocolate, yogurt sorbet | 10€ |
| The selection of refined cheeses | 12€ |