Wine Bar Menu


HOMEMADE CHARCUTERIES

Pulled pork sandwich (smoked pork butt, BBQ sauce) - 14 €

Country style terrine, piccalilli - 10 €

Foie gras royal, membrillo, poached quince - 14 €

Ventrêche of Basque pork, pane carasau, rosemary - 12 € 

separation

ANTISPASTIS

Cream sea urchin from Brittany, cauliflower - 14 €

Burrata, smoked anchovy, cedrat lemon - 16 €

Beetroot salad, Sainte Maure de Touraine, cumin crumble, mexican lime - 9 €

Scallop carpaccio, yuzu lemon, cauliflower, black sesame - 16 €

separation

PASTA

Tortelli, button mushrooms, ricotta - 12 €

Mimolette gnocchi, chicken oyster, hazelnut, Melanosporum truffle - 18 € 

separation

FISH & SEAFOOD

Sea bream, brocoli, citrus oil, sobrasada - 15 €

Sole from l'Ile d'Yeu à la grenobloise - 20 €

Turbot, hollandaise sauce, purple brussels sprout - 18 €

separation

MEATS

Pork belly, butternut squash, sweet and sour Pontoise cabbage, kumquat - 16 €

Sweetbread nuggets, artichoke - 17 €

Beef sirloin aged 45 days, shorthorn breed from Tim Wilson (Yorkshire UK), radicchio, smoked anchovy - 20 €

Spring lamb shoulder from Pyrenees, Kalamata olives - 40 €

Aged Cheese

British Isle Cheese from Neal’s Yard Dairy                  (1/2/3/4)      10/12/14/16

  • Colston Bassett Stilton, pasteurized cow’s milk, Nottinghamshire, UK
  • Durrus, raw cow milk, Coomkeen, West Cork, Irlande
  • Keen’s Cheddar, raw cow milk, Somerset, UK
  • Innes Log, soft raw goats milk cheese, Highfields Farms, Staffordshire, Staffodrshire, UK
  • Pairing, 3 glasses of wine (6cl/glass) +16 €

separation

DESSERTS

Honey ice cream, honeycomb - 8 €

Chocolate pot, caramel butter and passion fruit - 9 €

Amaretto panna cotta, avocado, chocolate - 10 €

Lemon curd, chocolate, crème fraîche, vanilla and Tonka powder - 9 €

separation