Bisque de crevettes 10
Shrimp bisque
Gnocchi 18
Gnocchi with pancetta, truffle oil and goat cheese sauce
Entrées
Blanquette de veau 39
Slow braised veal stew in white sauce served over rice
Filet de bar rôti 40
Roasted boneless whole branzino, oregano oil, cilantro and roasted garlic sauce
Melted cheese night
Fondue au fromage 32
Fondue of Swiss cheese,
Emmentaler cheese, Gruyere cheese
and white wine Served with mesclun salad and traditional bread dippers
Raclette 34
Crock pot of potatoes
topped with melted Raclette cheese
and served with assorted charcuterie
Aligot 33
Melted smoked Gruyere blended with mashed potato and topped with kielbasa sausage