Kitchen open until 2 am

Entry
Soup of the day 8.75
Mixed salad 9.75
Fried calamaris (tartare sauce) 11.00
Bone marrow 12.00
Fillet of herring (warm apples) 12.50
Classic Ceasar salad 12.50
Fresh salmon, Aligoté marinade 12.50
Escargots in garlic butter sauce 12.75
French onion soup 13.50
Beef carpaccio and reggiano parmesan 13.50
Avocado stuffed with crab meat 13.50
Warm seared duck terrine (with green lentils) 14.00
Goose foie gras (caramelized fig) 15.00

The dishes

Mussels in a white wine & French fries 18.50
Salmon with fine herbs (sauce Vincent) 21.00
Roasted scallops (with green cabbage) 22.50
Grilled giant shrimp and scallops (risotto of barley) 24.50
Black Cod (crystallized at 70º, spinach, "Pedro Ximenez" and pine nuts) 25.00

Duck Périgourdine 24.50
Toulousain casserole24.50
Ox cheek cooked 12 hours (carrot custard & bok choy) 25.00
Knuckle of veal (with risotto) 25.50
Glazed shoulder of lamb (grilled-apple sauce) 27.50
Saurkraut with champagne (Moët & Chandon) 28.50

Flank steak with shallots20.50
Steak & french fries 23.50
Steak tartare & french fries 25.50
Grilled sirloin steak 29.50
Panfried filet mignon (olive oil and Guerande salt) 34.50
Roast prime rib (2 portions) 39.50 /pers
Bordelaise or pepper sauces 4.50
Vegetables or mushrooms 4.50
Assortment of Quebeccheeses 13.50

Desserts
Old fashioned creme caramel 9.75
Raspberry sherbet (Bilboquet's) 9.75
Caramel and chocolate mousse 10.50
Frozen parfait with Grand Marnier 10.50
Café de Paris iced cake (vanilla & coffee) 11.50
Crème brûlée, the classic 12.50
Black chocolate fondant 14.50

Dinner menu
Everyday from 10pm till 2h in the morning
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