Menu
Appetizers
12
SOUP
Soup of the day
12
12
GREEN SALAD
Ginger vinaigrette
12
23
GRILLED HALLOUMI
Grilled mushrooms, black garlic purées, parsley gel, grissini
23
19
GRILLED BRUXELLES SPROUTS
Muhammara, poached pears, almonds
19
19
FRIED CAULIFLOWER
Harissa tzatziki, cashews, pomegranate
19
27
BURRATA
Beet variation, pistachios
27
24
COD FRITTERS
Citrus labneh, chorizo oil, grilled corn
24
24
CAPPELIINI TOSTADA
Swordfish tataki, tomatillo salsa and jalapeños
24
26
PASTIS FLAMBEED GRILLED SHRIMP
Celeri remoulade, capres
26
23
FRIED CALAMARI
Spicy mayo and grilled lemon
23
25
LAMB CROQUETAS
Butternut squash salsa, parmesan artichoke mayo
25
27
BEEF CARPACCIO
Sundried tomato aioli, pesto, pine nuts, basil
27
Mains
34
GRILLED ROMAINE CAESAR SALAD
Grilled spicy shrimp or crispy chicken, parmesan and bacon crumble
34
36
BEEF TARTARE
Parmesan, sun-dried tomatoes, pickles, perfect egg, salad and fries
36
36
LE CARRÉ TUNA TARTARE
Ponzu, jalapeño and sesame, crispy Arborio rice cake, salad and fries
36
34
COD FISH AND CHIPS
Dill coleslaw, tartar sauce
34
42
PEPPERED GRILLED TUNA
Beet hummus, butternut squash croquette, pickled butternut squash
42
47
GRILLED MARINATED OCTOPUS
Tomato, corn and feta salad, chorizo, potatoes, with a feta and pistachio dip
47
38
SEA BASS
Celeri purée, spinach, grenobloise garnish, jerusalem artichokes
38
38
PORK SHOULDER
Carrot hummus, crispy potato, smoked mustard
38
42
SEAFOOD RISOTTO
Cream of butternut squash, saffron aioli, Brussels sprouts chip
42
32
SEARED GNOCCHI AND MUSHROOMS
Cream of gorgonzola, fresh mozzarella, truffled peaches
32
34
DUCK CONFIT FRESH PASTA
Peas, cream and parmesan
34
37
CRAB RAVIOLIS
Lemon cream, confit fenel
37
34
CORDON BLEU
Potato purée, homemade ketchup, meat jus
34
42
KAMOURASKA BRAISED LAMB SHOULDER
Parsnip puree, chutney, seasonal vegetables
42
34
WAGYU BEEF KEFTA BURGER
Akawi croquette, port caramelized onions, pickled vegetable salad, fries
34
44
GRILLED HANGER STEAK
Chimichurri herb marinated, vegetables and fries
44
Desserts
23
FARMHOUSE CHEESE PLATTER
ㅤ
23
15
CRISPY SUGAR SQUARES
Mixed nut coating, salted caramel and vanilla ice cream
15
15
AMARETTO MASCARPONE
Caramel, apple and pear compote, short bread
15
15
LE CARRÉ LEMON PIE
Burnt meringue, short bread, exotic salsa
15
15
CREME BRULÉE
Grand Marnier
15
15
CHOCOLATE BROWNIES
Crème anglaise and ganache montée
15
Chef : Yann Blavier
