Boeuf bourguignon French beef stew slow-cooked in red wine with vegetables and mushrooms, served with French fries or rice. |
$ 13.500 |
Civet de lapin et risotto aux truffes Braised rabbit in red wine with a touch of cocoa, served with truffled mushroom risotto. |
$ 15.900 |
Filet de bœuf, parmentier et légumes glacés Fillet medallion (200 grs.) with creamy mashed potatoes and glazed vegetables, bathed in meat sauce. |
$ 18.600 |
Moules-frites Classic mussels prepared in white wine with parsley, accompanied by French fries. |
$ 10.500 |
Confit de canard et compote de pommes Slow-cooked confit duck leg, accompanied by caramelized apple compote and balsamic reduction. |
$ 18.000 |
Magret de canard et purée de patate douce Duck breast cooked "Bleu" style, accompanied by miso-seasoned sweet potato puree and a fresh salad with balsamic reduction. |
$ 21.500 |
Poulet grillé à la crème de basilic Grilled chicken breast with a mild cream sauce, mushrooms, and basil. |
$ 11.500 |
Fettuccine à la truffe Fettuccine pasta, served with truffle cream, Paris mushrooms and parmesan. |
$ 11.400 |
Poisson du jour, tian de légumes et beurre blanc aux agrumes White fish with pear tian, zucchini and eggplant with caramelized onions, citrus beurre blanc sauce, finished with pistachios. |
$ 15.700 |
Ratatouille de légumes rôtis Traditional French-style roasted vegetables on a tomato base with a touch of pesto, accompanied by rice or fries. |
$ 12.000 |
Gnocchis à la sauce de foie Gnocchi in a creamy foie gras sauce with blue cheese and a sweet hint of dates. |
$ 15.500 |
Gnocchis au pesto Fresh gnocchi with pesto, bacon, pistachios and sun-dried tomatoes. |
$ 11.400 |
Pappardelle au ragoût de lapin et épinards Fresh wide pasta with rabbit ragù, sauteed spinach, toasted hazelnuts, and a touch of balsamic reduction. |
$ 16.500 |
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