| Gilthead Bream Goujonettes with Grains of Paradise, Blood Orange Emulsion with Red Curry | 18,30 € |
| Small Sole Fillets Meunière with Butter Sauce | 21,20 € |
| Cod Supreme in Waterzooi of Pumpkin, Ginger Infusion and Vanilla from Madagascar | 21,50 € |
| Little Lasagnas of Langoustine and Scallops, Green Asparagus Shellfish Coulis with Noilly Prat | 25,50 € |
| Fillet of Spanish Perch, Baked Unilaterally on the Skin, Red Beet and Lime Vinaigrette | 19,50 € |
| Grilled Fillet of Salmon Trout, Pink Himalayan Salt, Hollandaise Sauce with Herbs and Herring Roe | 20,70 € |
| Raw Steak Tartar: "Manufacture" or “Chef’s Special” | 15,80 € |
| Grilled Irish Angus Beef Pavé, Béarnaise or Green Pepper Sauce | 21,50 € |
| “Royal Duke of Berkshire” Pork, Carrot Butter and Rosemary, Baked Tri-coloured Potatoes | 21,50 € |
| Mallard Duck Breast, Parmentier with Duck Leg Confit, Bigarade of Passion-fruit | 20,50 € |
| Pan-fried Chicken Oyster, Pearl Barley Risotto with Squid, Squid Ink Oil and Espelette Pepper | 19,50 € |
| Braised Lamb Shank with Mediterranean Herbs, Cannelloni with Yesteryear Vegetables | 19,80 € |
| Medallions of Young Rabbit Saddle, Darphin Potatoe Pie, Violet Mustard Sauce of Grape Must | 22,50 € |
| Couscous of Vegetables with Fresh Coriander and Roasted Almonds | 14,00 € |
