| Roasted Back of Redfish, Courgette Gratin with Basil, Anchovy Tapenade | 18,80 € |
| Sea Bass with Lavender, Vegetable Wok with Pine Kernel, Crushed Potatoes with Rucola Oil | 19,30 € |
| Small Sole Fillets Meunière with Knob of Butter | 21,20 € |
| Crawfish Ravioli, Baked Angler Cheek and Cod, Lukewarm Shellfish Vinaigrette with Herbs | 24,50 € |
| Half Baked Gravlax Salmon with Asparagus from the Market, Orange and Chervil Muslin | 17,50 € |
| Raw Steak Tartare: "Manufacture" or “Chef’s Special” | 15,80 € |
| Grilled Tenderloin of Beef, Béarnaise or Green Pepper Sauce, Vegetable Platter | 21,50 € |
| “Royal Duke of Berkshire” Pork, Passion Fruit Sauce, Marinated Vegetable Skewer | 21,50 € |
| Roasted Knuckle of Ham with Honey, Basmati Rice Croquette, Oriental Vinaigrette | 17,50 € |
| Lacquered Medallions of Duck Breast with Chinese Spices, Crispy Salad with Cashew Nuts | 18,30 € |
| Wok with Chicken Oyster and Cantherelles, Orecchiette with Summer Vegetables and Hazelnut Oil | 19,50 € |
| Flemish Veal Cutlet, Belle de Fontenay and Garlic Confit, Cinnamon Sauce, Ginger and Lemon Juice | 26,50 € |
| Little Blocks of Ostrich Fillet, Grilled Summer Vegetables, Muslin with Coriander and Tandoori Spices | 22,20 € |
| Couscous of Vegetables with Fresh Coriander and Roasted Almonds | 14,00 € |
