starters main courses desserts

Bouillabaisse Grilled Blondie BALSAMIC DRESSING ROUILLE AIOLI AND RASPBERRIES Beef carpaccio CROUTONS MusselsFRIES Albacore tuna Blackberry PARMESAN CHEESE AND COCONUT SPINACH SALAD YOGHURT ICE-CREAM PINE NUTS GRUYÈRE CHEESE 23,50 cheese 9,50 12,75 13,50 AND TOMATO SALSA 9,50 22,50

Ceasar Bouillabaisse Johnny’s mess - BEURRE BLANC Salad Ceviche ROUILLE - CROUTONS Redfish fillet MASCARPONE GrandMINIMUM dessert TWO GRUYÈRE CHEESE GRILLED CHERRY AND WHITE PERSONS CRISPY CHICKEN SPUME FROM of sea bass 23,50 22,50 ANCHOVY DRESSING - EGG CRÈME FRAÎCHE CHOCOLATE ICE-CREAM 9,50 P.P. PARMESAN CHEESE AND 9,50 14,50 14,50 plateau vis EN MEER Selection WARM AND COLD

PREPERATIONS OF FISH, Sgroppino of cheeses oysters CRUSTACEANS- AND SHELLFISH from limoncello6,75 13,75 (MINIMUM TWO PEOPLE)

Creuse 39,50 P.P. 3,25 WITH HALF LOBSTER 49,50 P.P. dessert WINEs Fines3,75 Claires PEDRO XIMENEZ GROS MANSENG Royale cabanon Duck breast EL CANDADO MOELLEUX VDP 4,50 TENDERLOIN BALSAMIC OYSTER MUSHROOMS VALDESPINO DOMAINE GUILLAMAN SurfPRAWNS &Turf ONIONS CannelloniRICOTTA JEREZ SUD-QUEST OYSTER SAUCE 23,50 TRUFFLE CREAM SPAIN 34,50 21,50 with taste of fresh juicy with HALF DOZEN nuts and dates pleasant acidity Tasting19,75 glass 7,50 glass 5,50 chef’s diner MOSCATO IGT MUSCAT DE RIVESALTES ROSENKÖNIG SWEET SOUTH TIEFENBRUNNER CELLIER DE LA DONA

Coquilles French fries You will be ALTO ADIGE LANGUEDOC SUCCADE AND SPAGHETTI AND with surprised by the chef Green FRANCE VongoleGREMOLATA CAULIFLOWER MOUSSELINE mayonnaise 3 - courses salad seductively sweet and sultry powerful, 15,50 15,50 glass 7,50 glass 7,50 4,25 37,50 P.P. 4,50 Blackened salmon 4 - courses SWEET AND SOUR OF BEET 47,50 P.P. AND CUCUMBER CURD CURRY OIL RERN • RE 12,50 OUR DISHES ARE PREPARED WITH THE UTMOST OF CARE. THE DISHES ON THIS MENU MAY CONTAIN TRACES OF GLUTEN, SHELLFISH, EGGS, FISH, PEANUTS, SOY, MILK, NUTS, CELERY, MUSTARD, SESAME, SULPHATE, LUPIN AND MOLLUSCS.