Seasonal menu
Starters
- Aubergine rolls with cheese and pistachios cream
- Chick peas cream with shellfish and ricotta fresh cheese
- Grilled octopus with potato salad and sweet & sour peppers
- Rabbit terrine with savoy cabbage and pomegranate
Soup and pasta
- Baked rice with pork cheek and red wine sauce
- Stuffed ravioli with potatoes mushroom flavoured and tomato sauce
- Batavian endive soup with pelagic fish and chestnuts
- Fresh pasta with salt cod and lentils sauce
Fish main courses
- Tuna fillet with wine sauce and onions cream
- Sea bass steak in herb crust with potato cream
- Swordfish rolls with vegetables and mushroom sauce
Meat main courses
- Fillet of pork in a potato crust with apple
- Loin of lamb with tomatoes and baked polenta flavoured with truffle
- Fillet of beef wrapped in bacon fat with vegetables and green onion sauce
Flambè dishes
- Short pasta with assorted cheese cream
- Beef medaillon with vegetables
- Crepes Suzette
Vegetarian and low fat cuisine
- Pumpkin with poached egg and chopped cheese
- Whole-wheat pasta with cauliflower, raisins and pine nuts
- Potato salad with apple and yogurt sauce
- Tomato cream soup with vegetables
- Lentils soup with artichokes and Brussels sprouts
- Mushroom soup with olives and soy