À la carte

Entrées

Thinly sliced Gandaham with watermelon, crème frâiche and chive	13.50
Traditionally smoked salmon with humus, rocket and crispy rettich and cucumber	13.50
Pan fried duck’s liver with tarte tatin of red onion and star anise with a red port sauce	16.75
Terrine of lobster with young spinach salad and mayonnaise of crustaceans	13.50
Gazpacho de tomate avec homard et chapelure de jaune d’œuf, de blanc d’œuf et de persil	12.50
FLO Hors-d'oeuvres taster for 2 persons	24.50
Marbré of free range swine cheeks and duck’s liver with chutney of cherries and puffed bacon	14.50

Soupes

The original French onion soup with Gruyère cheese crouton	7.50
Lobster bisque with crayfish tails and cream of Pastis	11.50

Végétarien

Starter: Soup of fresh tomatoes with cream of basil	7.50
Starter: Sweet and sour marinated small vegetables with a small salad and humus	9.50
Quiche of Granny Smith apple and red beetroot, crispy crust pastry, potato gnocchi and vadouvan curd	16.50

Les Specialites

6 or 12 vineyard snails with herb butter gratin	9.50 17.00
Steak Tartar, prepared at the table and served with Pommes Pont Neuf and green salad	12.50 19.90
Alsatian sauerkraut with ham, smoked sausage, smoked bacon, Frankfurter and mashed potatoes	18.00 34.00
Lobster Thermidor: (half or whole) lobster au gratin with mushrooms, or Chinese cabbage and topped with Choron sauce, pommes Pont Neuf	24.50 37.50

Viandes

Surf & turf: beef tenderloin with lobster, summer vegetables, Choron sauce and confit roseval potato	24.75
Braised breast of veal with potato shallot mousseline, roasted vegetables, mushrooms and veal gravy	21.50
Beef tenderloin with pulled porc and melted duck’s liver with string beans, green beans, yellow carrot, Pont Neuf potatoes and tarragon sauce	22.50
Lamb stew flavoured with ras el hanout, served with couscous and grilled vegetables	19.50

Poissons

Bouillabaisse of assorted fish hand crustaceans with rouille	24.50
Fillet of salmon pan fried skin-side down, served with scallops, lobster mousseline, green asparagus, mangetout peas and beurre blanc sauce	21.50
Baked whole Dover sole [500gr] with baked potatoes, seasonal vegetables and herb gravy	37.50
Pan fried sea bream with parsley potatoes, cauliflower, green asparagus and a lobster sauce	22.50

Desserts

Lavender ice cream with raspberry panna cotta and a raspberry biscuit	8.50
Profiteroles filled with vanilla ice cream and hot chocolate sauce	10.00
Strawberries Romanoff: fresh strawberries, vanilla ice cream and a sauce of strawberries, fresh whipped cream and fraise de bois	8.50
Crêpes Suzette with Grand Marnier flambéed at the table	10.00
Crème brûlée of tonka beans	7.50
Grand dessert; selection of small desserts prepared by our patissier	12.50 22.50
Coffee Gourmande with friandises	7.50
Selection of French cheeses with nut-fig bread	11.50