French onion soup with toast.

Marseille fish soup.

Avocado tartare with salted salmon.

Tuna tartare with mango sauce and tapioca crisp.

Beef tartare with truffle mayonnaise and root vegetable chips.

Salad with caramelized aged goat's milk cheese, pistachios and balsamic cream.

Salad with duck breast, grapefruit, berries and raspberry - cherry puree.

Chef's seasonal salad (ask the waiter).

Selection of French delicacies.

Marinated Le Mans olives.

Fresh oysters with Mignonette sauce (6 vnt.).

Oven baked French camembert with capers, sun dried tomatoes and honey.

Shrimp stewed in white wine sauce with cherry tomatoes and capers.

Delicacy of fried Burgundy snails (6 pcs.).

Seared duck liver with mango chutney and sautéed spinach.

Dry-aged beef tenderloin steak with roasted artichokes, Eringi mushrooms, crispy potatoe with truffle oil and Demi-glace sauce.

Chef's special (ask the waiter).

Duck breast with carrot purée, vegetables, caramelized peaches and cranberry sauce.

Fried octopus with chorizo, baby potatoes, kimchi mayonnaise and confit tomatoes.

Chef's fish choice (ask the waiter).

Otto fillet with multicolored ravioli and Hollandaise sauce.

Fried and boiled seafood plate (*for two).

Vegetarian dish (ask the waiter).

Mussels in saffron sauce, Belgian potato slices.

Mussels in Gorgonzola cheese sauce, Belgian potato slices.

Mussels in Tom Yum sauce, Belgian potato slices.

Creamy egg and vanilla custard with raspberry sauce and pistachios.

Chocolate fondant with ice cream.

Chef's dessert (ask the waiter).