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Hors d’œuvres
ONION SOUP GRATINÉe MIXeD FIeLD GReeNS in a sherry vinaigrette BALTHAzAR SALAD with haricots verts, asparagus,
fennel, ricotta salata and truffle vinaigrette

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6.80 6.00 8.75 10.50 7.50 P L AT e a u x D E F R U I T s D E M E R

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eSCARGOTS with garlic butter FRISÉe AUX LARDONS chicory salad with a warm
bacon shallot vinaigrette and a soft poached egg

with red onion confit and grilled country bread

BRANDADe De MORUe with garlic cream and croutons 8.75 STeAK TARTARe 9.75 / 15.25 CHICKeN LIVeR AND FOIe GRAS MOUSSe LOBSTeR AND BLACK TRUFFLe RISOTTO
with cauliflower cream and black truffle butter

7.75

Le GRAND
60.00
Oysters

Le BALTHAzAR
95.00
SHELLFISH
12.00 15.00 MP 9.50

10.50 / 14.75 7.50 8.25

with roasted butternut squash, marcona almonds and cranberries

WINTeR KALe SALAD

with pancetta, toasted pumpkin seeds and sage oil

WARM GOAT CHeeSe AND CARAMeLIzeD ONION TART PUMPKIN AGNOLOTTI JAMBON De BAYONNe
with celeriac rémoulade and grilled bread

8.50 / 11.50 9.25 8.25 10.50

Rock oyster half dozen Fines de Claire Oyster du jour Queen scallops

1/2 Lobster Langoustine Crab Salad Ceviche

16.50 half dozen 18.50 15.45 12.00

and salsa verde

GRILLeD SARDINe TARTINe with charred eggplant purée ROASTeD BABY BeeT SALAD
toasted hazelnuts and fourne d’ambert with endive, mâche,

Prawn Cocktail 16.00

ASSIETT E d e F R OM A G E S

Cheese selection 10.50 With Quinta de la Rosa Lote 601 15.00

eNTrÉes
ROASTeD FILLeT OF COD with a citrus salad and saffron potatoes SALADe NIçOISe with fresh seared tuna GRILLeD CHICKeN PAILLARD with a frisée salad, roasted tomato and parmesan DOVeR SOLe MeUNIèRe with parsley potatoes GRILLeD WHOLe DORADe with romesco sauce, grilled lemon and a herb salad MOULeS FRITeS GRILLeD VAR SALMON over a warm spinach, walnut and lentil salad GRILLeD LAMB T-BONe with flageolet beans, merguez sausage and Chantenay carrots LINGUINI “FRUITS De MeR” with garlic confit, lemon and piment d’espellette DUCK SHePHeRD’S PIe STONe BASS “eN PAPILLOTTe” with Jerusalem artichoke, cockles, fennel and tarragon STeAK FRITeS with maître d’ butter or bearnaise sauce STeAK AU POIVRe with pommes frites and spinach BeeF STROGANOFF with basmati rice DUCK CONFIT with roasted potatoes, cipollini onions, wild mushrooms and frisée salad PORK BeLLY with roasted Brussels sprouts, black pudding hash and smoked apple purée PITHIVIeR with spinach, squash, pine nuts and vin jaune mushroom fricassée BALTHAzAR HAMBURGeR BALTHAzAR CHeeSeBURGeR WHOLe ROASTeD FRee-RANGe CHICKeN
with mashed potatoes and seasonal vegetables for two

18.50 14.50 16.50 35.00 16.75 13.50 18.00 21.50 19.50 17.50 26.70 17.50 29.00 18.50 16.50 15.50 14.50 15.00 16.00 42.50

monday
CHOUCROUTE GARNIE 14.75

tuesday
L A P I N À L A M O U TA R D E 17.50

wednesday
C O Q U I L L E S S T. J A C Q U E S 18.50

thursday
COQ AU VIN 19.50

friday
BOUILLABAISSE 22.00

LeS GARNITUReS
POMMeS FRITeS ONION RINGS POMMeS PURÉe SAUTÉeD SPINACH GRATIN DAUPHINOIS MUSHROOM FRICASSÉe HARICOTS VeRTS BRUSSeLS SPROUTS

4.50

saturday
OX CHEEK BOURGUIGNON 19.50

CôTe De BOeUF for two NeW YORK STRIP CôTe De VeAU

58.00 30.00 38.50

sunday
S U N D AY R O A S T 20.00

eXeCUTIVe CHeF: ROBeRT ReID CHeF De CUISINe: ALeXIS GUILLeMOT

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