The kitchen

SNACKS

Olives * 7
Oyster(s)  * 18 /6   * 36 /12
Fries served with truffle mayonnaise  * 7
Country bread & salted butter * 7
Soup of the day * 11
Seasonal salad * 12

TO SHARE

Aranchinis of the day (3) * 17 (5) * 25
Smoked pork ribs * 17
Fried Brussel sprouts * 18
Snails with bone marrow, country bread * 30
Beef tataki ponzu small * 24 large * 35 Whipped burrata on homemade bread, smoked pancetta, parmesan * 23 Fried Halloumi, cauliflower, Brussel sprouts, served with zaatar sour cream, chimichurri and hot sauce * 22
Duck rillette, pickles, homemade bread * 18
Charcuterie & Québec cheese platter * 37

MAINS

Chicken thigh, romesco sauce, caponata and naan bread * 27
Agnolottis with caramelized squash, lemon ricotta, Jerusalem artichoke chips * 25
Gnocchi sardi, mushrooms, charcuterie stock, cream, parmesan * 27
Salmon tartare, tobiko * 32
Beef tartare * 32
Cheeseburger, gruyère, pickle, tomato, lettuce, Roseline sauce * 27
Mussels + fries * 28
Charcoal-grilled octopus, pork belly, grilled onion * 38
Braised lamb shank, lentils, smoked feta, cooking jus * 38
New York steak served with fries and caramelized onion jus * 48

SWEETS

Chocolate panna cotta * 12
Chocolate bread pudding served with caramel sauce * 8
Baked Alaska for 2 * 18
Key lime pie * 12
Apple crumble, ice cream * 16