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Est. 2011
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Dish
Price
Escalope Of Turbot In A Sauternes Sauce
215.0
Brill And Dublin Bay Prawns Served With Spinach Leaves
215.0
John Dory Garnished With Cucumbers, Tomatoes And Lemon Balm
205.0
A Selection Of Grilled Fish
190.0
Sole Meuniere, Grilled Or Poached
220.0
Grilled Or Poached Turbot With Hollandaise Sauce
220.0
Sole Fecampoise
210.0
Grilled Fresh Salmon
195.0
Fillet Of John Dory With A Sorrel Sauce
220.0
Grilled Rib Of Beef
396.0
Grilled Tournedos
210.0
Grilled Veal Liver
210.0
Grilled Lamb Chops
225.0
Grilled Entrecote Steak
210.0
Roast Pigeon Lightly Seasoned With Garlic
215.0
Escalope Of Duck "Foie Gras" With Mushrooms
260.0
Filled Of Beef With Three Peppers
210.0
Escalope Of Veal Coated In Breadcrumbs
210.0
*Roast "Bresse" Chicken (Half)
195.0
Chicken Breast In A Mustard Sauce
180.0
Medallion Of Veal With A Cream And Mushroom Sauce
200.0
Steak Tartare
180.0
Seasonal Vegetables
82.0
"Bouquetiere" Of Fresh Vegetables
82.0
Cheeses
77.0
Chocolate Cake "Britol"
75.0
Pastrys
88.0
Seasonal Fruits
58.0
Warm Savoury Fresh Fruits In Grand Marnier
108.0
Caramel Cream
71.0
Floating Island
75.0
*45 Mn Waiting Time
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**For Two
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***Chef's Speciality
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