Bar & Lounge

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TO BEGIN

Oysters on Ice| 31.

Transmontanous Caviar from the Kaviari, 30g | 175.

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

 Acorn Fed 36 Month Cured Iberico Ham “Joselito ” | 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.

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

Home-made Smoked Salmon, Potato Blinis | 23.

 

MAIN COURSE

Club Sandwich, Tomato, Bacon, Chicken, Egg, Avocado | 33.
With Potato Chips or Salad

Romain Salad, Crudités, « Ranch » Dressing | 16.
Add Chicken +12.  /  Add Shrimps +14.

10 oz Beef Rib Eye Steak | 58.

House Grind Burger, Pepper Brioche Bun, Arugula, Chutney| 36.
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.

Maple, Lemon, Sortilège Whisky Ice Cream, Pecan Nuts Praliné  | 17.

Freshly Baked Madeleines| 13.

 

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