Lunch menu

Appetizer
 

Oysters | 34 / 76
Ikra Spread, Torn Bread, Garlic, Olive Oil | 48
Polenta, Mushroom Ragu, Asparagus, Truffle Oil | 46
Green Salad, Fruits, Nuts, Blue Cheese | 58
Za’atar-Coated Calamari, Labane, Green Herbs, Sumac Onions, Radish, Zucchini | 68
Chopped Liver, Onion Jam, Hard Boiled Egg, Bruschettas | 52
Tomatoes, Garlic, Chopped Green Herbs, Onions, Croutons, Soft Feta Cheese | 52
Shrimp / Chicken Caesar Salad 60 / 58
Sea Fish Tartar | 60

Main Course

Club Sandwich, Corned Beef, Bacon, Caesar Dressing, Lettuce, Onion, Tomato | 48
Baked Salmon, Grilled Vegetables | 86
Sausages, Baked Cabbage, Mashed Potatoes | 82
Wiener Schnitzel, Mustard, Baked Potatoes | 76
Boeuf Bourguignon, Mashed Potatoes, Root Vegetables | 84
Mussels and French Fries | 74
Pork Ribs in Beer, Granny Smith Apples, Mustard Mashed Potatoes | 96
Sea Fish Fillet — Ricotta & Spinach Cappellaccio, Tomato Butter, Garlic Confit | 92
Risotto — Black Lentils, Swiss Chard, Pickled Lemon, Pine Nuts, Labane | 76
Bucatini, Sage Butter, Beef Filet, Spinach, Peas | 86
Fettuccini, Lemon Butter, Mizuna Lettuce, Sainte Maure Cheese | 68

Beef Cuts by Weight

Whole Fish by Weight