Bar & Lounge

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TO BEGIN

Oysters on Ice| 31.

Prestige Oscietre Caviar or Kristal Caviar  50g | 345 | 385.

Shishito Peppers, Fleur de Sel| 14.

Arancini, Mushrooms, Smoked Cheddar | 13.

Cantabrian Sea Salt Cured Anchovies, Extra Virgin Oil | 17.

Fried Artichokes, Aïoli, Mint Salt | 17.

 

SMALL DISH

48 Months Acorn Fed Joselito Iberico Ham 50g| 45.

Charcuterie Board Selection | 24. | 35.

Pita Bread, Houmous, Romesco, Eggplant Caviar | 18.

Endives, Pears, Blue Cheese, Pecan Nuts, Mustard, Sherry Vinegar | 23.

Beef Oxtail and Onion Soup, Gruyere Cheese | 25.

Potato and Leeks Velouté, Bacon | 17.

Organic Mixed Salad, Riesling Wine Vinegar, Pomegranate| 19.

Home-made Smoked Salmon, Potato Blinis | 23.

 

MAIN COURSE

Croque-Monsieur, Homemade Bread, 1608 Cheese, Suckling Pig | 27.

Caesar Salad, Sucrine Lettuce, Chicken Breast, Bacon | 28.

10 oz Beef Rib Eye Steak | 58.

House Grind Burger, Pepper Brioche Bun, Arugula, Chutney| 31.
With or Without Smoked Pork Belly and Morbier Cheese

Traditional Flammekueche, Crème Fraiche, Oignon| 17.
With Bacon or Mushrooms

 

DESSERTS

Our Daily Selection of Three or Five Cheeses| 18. | 28.

Homemade Ice Creams and Sorbets, Your Choice of Three Scoops | 15.

Chocolate Coulant, Fleur de Sel Caramel, Caramelized Milk Ice Cream | 19.

Chestnuts and Blackcurrant, Bergamot Sorbet | 17.

Freshly Baked Madeleines| 13.

 

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