APERITIF
Oysters
3 pieces – 13.5
6 pieces – 25
9 pieces – 37.5
Foie gras – 17.5
Brioche – Jam
Anchovy – 13.5
Chicory – Crème fraîche
Burrata – 13.5
Seasonal fresh berries and greens
Charcuterie – 18
Meat and pickles preparation
À LA CARTE DINNER – STARTERS
Weekly crudo – 17.5
Weekly raw fish preparation
Tartare – 16
Mustard foam – Herb salad
Mushroom and chestnut – 17.5
Chestnut – Fermented honey – Seasonal mushrooms
Scallops – 18.5
Cauliflower – Hazelnut – ‘ Nduja
Crab toast – 19
Bisque – Brioche
À LA CARTE DINNER – MAIN COURSES
Aged beef (2 pers) – 68
Potato wedges – Roasted vegetables
Weekly fish – 24
Ribeye – 25.5
Carrot – Bimi – Jus
Cabbage – 20
Celeriac cream – Saffron sauce
Extras
Potato wedges – 4.5
Roasted vegetables – 4
3- OR 4-COURSE FITZ MENU
Fitz menu – 48
Including wine, water and coffee – 77
Extra course: Tartare + 13.5
Swordfish
Seabuckthorn – Dill – Horseradish
Sous vide brisket
Carrot – Sweet potato – Jus – Bimi
Quince
Turkish coffee ice cream – Tahin
3- OR 4-COURSE FITZ MENU | VEGGIE
Fitz menu | Veggie – 41
Including wine, water and coffee – 70
Extra course: Mushroom and chestnut + 13.5
Tomato
Tomato jus – Cheese
Pumpkin
Sweet potato – Saffron – Carrots
Quince
Turkish coffee ice cream – Tahin
DESSERT
Verveine – 9
Walnut – Verveine ice cream – Maple
Quince – 9
Turkish coffee ice cream – Tahin
Cheese selection – 16
Bread – Jam
Weekly dessert – 9