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• Starters
| Goat cheese bavarois, buckwheat and Parmesan biscuit and red pepper (G.F) jelly | 14 € |
| Asparagus panna-cotta, crumble peanut and parmesan | 16 € |
| Trout gravlax, guacamole and lemon cream. (G.F) | 21 € |
• Dishes
| Cod fillet en papillote perfumed with lemon. | 27 € |
| Pork tenderloin, crust of sesame seeds and mustard with soy sauce, balsamic vinegar and honey(G.F) | 28 € |
| Rack of lamb and garlic cream | 36 € |
• Desserts
| Selection of three cheeses refined by award winning cheese dairy Lou Canestéou | 14 € |
| Strawberry pavlova (G.F) | 12 € |
| Chocamande, Sacher, chocolate almond cream | 12 € |
| Coffee Panna-cotta, Cappuccino style | 10 € |