FRIDAY & SATURDAY LUNCH
W 26

Lingue à la vapeur
Steamed ling – sandefjord sauce – vendace roe – bellaverde broccoli
185

Chou pointu rôti
 Roasted pointed cabbage – browned butter – chestnut
185

Oysters With Mignonette
40:-/single   230:-/6p   440:-/12p

Asperges blanches braisées & chèvre
Braised white asparagus – goat’s cheese ice cream – walnuts – lavender honey – yellow beetroot – marigold
185

Escargots gratinés
Snails – Provençal butter
180

Tartare “Belle Époque” (half)
Beef tartare – herb mayonnaise – pickles – Comté – pickled shallots
190

~ DÉJEUNER ~

Entrecôte grillée
Grilled entrecôte – wild garlic – green beans – baked tomatoes – tarragon cream
395

Sandre, beurre noisette
 Browned pike-perch – frisée – broccoli – buttered bouillabaisse broth – rapeseed oil
295

 Lingue à la vapeur
Steamed ling – sandefjord sauce – vendace roe – bellaverde broccoli
185

Tartare ”Belle Époque” (whole)
Beef tartare – herb mayonnaise – pickles – Comté – pickled shallots
295

 Salade Niçoise
Grilled tuna – romaine lettuce – marinated tomatoes – organic egg – sardines
235

Chou pointu rôti
Roasted pointed cabbage – browned butter – chestnut purée – hazelnuts
185