Evening menu is served:
Monday - Tuesday 17:00 - 21:00
Wednesday - Saturday 17:00 - 22:00
3 courses - starter, main & dessert
295
Crudo of seabass with green tomatoes, fennel, green grapes & olive oil
Tartare of beef with pepper emulsion, pickled onion croutons, crispy chicken skin & cress
-
Haddock en croute with leek compote, fennel, pancetta, hazelnuts & mussel sauce with cider
Pork neck with celeriac pure, fried kale, pickled celery & morel sauce
-
Pineapple sorbet with pineapple compote, coconut cream & rum
Comte with quince jam & crackers
Wine pairing 3 glasses
285
Add snacks
100
Snacks
Olives
35
Basket of sourdough bread
35
Salted nuts with smoked paprika & rosemary
45
Potato chips with whipped Creme fraiche 48% & chives
50
Chicken croquettes with pickled jalapenos, lime & coriander 2 pcs.
85
Gillardeau oysters with lemon, mignonette & tabasco 3/6 pcs
145 / 265
Bloody Mary oysters
50
Fried oyster with sauce tartare & lemon
50
One of each oyster
145
Starters
Crudo of seabass with green tomatoes, fennel, green grapes & olive oil
145
Fried aubergine with muhammara, feta cheese & Icelandic thyme
135
Tartare of beef with pepper emulsion, pickled onion croutons, crispy chicken skin & cress (add french fries +65)
150
Mains
Haddock en croute with leek compote, fennel, pancetta, hazelnuts & mussel sauce with cider
235
Pork neck with celeriac pure, fried kale, pickled celery & morel sauce
225
Lobster pasta with dried tomatoes, lobster butter & piment d’Espelette
275
Polly’s cheeseburger with matured beef, “sticky sauce”, pickles & fries (add bacon +15)
235
Onglet with green beans, pommes frites & pepper sauce
335
Sides
French fries
65
Green salad
45
Dessert & cheese
Pineapple sorbet with pineapple compote, coconut cream & rum
95
Lemon meringue pie with lemon curd ice cream
100
Tarte tatin with milk ice cream & calvados caramel
125
3 cheeses with quince jam & crackers
120