DINNER

MEAT & POULTRY

Boeuf Bourguignon, toasted rustic bread and petite salad  • 24

Seared duck breast with confit of leg and thigh, sauté of Belgian endive, shiitake mushrooms, chestnuts and cherries in Armagnac sauce  • 23

Grilled lamb chops, sauteed dandelion greens, pearl pasta, mint, artichokes with roasted tomato-veal sauce  • 24

Steak frites grilled ribeye steak with compound butter and frites  • 23

Roasted half chicken , balsamic butter sauce, frites and a petite frisée salad  • 16

Roasted pork loin, sautéed brussel sprouts with bacon lardons, roasted butternut squash and prune gastrique  • 22

Grilled hanger steak with sauce Bordelaise, potato puree and haricot verts  • 24