À la carte

Our meats are served with gratin dauphinois and vegetables while our fish and seafood are served with pilaf rice and vegetables.

À la carte

Pasta of the week

24
Caesar butter shrimps with crunchy romaine lettuce

28
Macreuse steak with french shallots and cognac sauce

29
Honey and five spices duck breast

29
Duck confit with candied orange sauce – 1 leg

28
Duck confit with candied orange sauce – 2 legs

36
The chef’s platter

Market price