A la carte

Starters

  • LINE CAUGHT SEA-BASS, 3 WAYS 22€

    As gravlax with spring onion coulis
    as tartar with citrus
    and en papillotte with tartare sauce

  • LE FOIE GRAS 21,50€

    Terrine, pear fruit paste, caramelised balsamic with chestnut, toasted fruit bread

  • VEAL 20€

    In little truffled ravioli, parsnip purée, jus and fried mushrooms

  • OCTOPUS 20€

    Slowly cooked at low temperature, butternut purée, beetroot coulis, baby spinach salad

Meat dishes

  • FILLET OF BLACK ANGUS BEEF 33€

    Pan fried with marrow and salt, Bordelaise sauce, wilted kale, mashed Vitelotte potatoes with bacon

  • DEER STEAK LUXEMBOURG STYLE 30€

    Roasted, pepper sauce with extra bitter chocolate and Espelette pepper, chestnut hummus, pan-fried Chinese artichokes with spring onions, mashed carrots

  • PORK 28€

    Pork platter :
    Square of suckling pig cooked at a low temperature with cream of garlic
    pig's trotter croquette with foie gras
    and pork cheeks, braised à la Battin

Fish dishes

  • SCALLOP 29€

    A la plancha, Jerusalem artichoke purée, cubes of potatoes roasted in hazelnut oil, shallot jus

  • COD FILLET 27€

    Roasted, leek fondue with seaweed butter, razor shell cooked au gratin, shellfish jus, chorizo spiced cream, black rice risotto

  • TILAPIA 31€

    Poached in a lobster bisque, minced lobster and vegetable ravioli, saffron cream, fennel roasted in herb oil

Vegetarian

  • A PANZEROTTI DUO 16€

    Panzerotti are like small, fried calzone. Like all Italian specialties there are several ways of making them. Originally, the recipe came from Apulia.
    The chef offers two versions, served on a bed of rocket with homemade black olive oil.

    Pugliese: tomato sauce, mozzarella
    À la niçoise : crushed tomatoes, courgettes, red onions, peppers

  • AUTUMN RISOTTO 17€

    Sweet potatoes cooked risotto style with mixed mushrooms: button, chanterelle and oyster

  • VEGETABLE CASSOULET 15€

    White beans, fennel, carrots, leeks, broccoli, peppers, green beans, onions

  • A TRILOGY OF SOUPS 16€

    Squash, dash of hazelnut oil
    Leek and potatoes, fried leek garnish
    Green puy lentils, mustard flavour cracker

  • VEGETARIAN PLATTER 20€

    Assortment of vegetarian dishes above
    With a choice of vegetable cassoulet or autumn risotto

Cheese & dessert

  • CHARGING TASTING OF AFFINE CHEESES 15€
  • THE MILLE-SHEET PRALINATED 13€

    Light praline cream, streusel praline, ice cream praline "without egg", caramelized hazelnuts

  • THE PEAR TATIN 13€

    Carrot-style pear, yuzu sorbet, light vanilla cream, almond tile

  • IRRESISTIBLE CHOCOLATE 13€

    Chocolate biscuit, crunchy praline, vanilla mousse with white chocolate, Baileys ice cream, caramel

  • SOMETHING EXOTIC 13€

    Pineapple carpaccio with curry and star anise, mango and lime tartar, pineapple cream, lime, pineapple and rum sorbet