cave

Resto

Winter Menu

Starters

  • Quick seared foie gras served on gingerbread, apple and pear chutney, salad

    19.-
  • Œuf parfait (low temperature boiled egg) and carrot declination

    15.-
  • Organic Swiss tofu marinated with sundried tomatoes and black olives, cooked in banana leaves, coral lentils with coconut milk and coriander

    17.-
  • Marbled marrowbone with fleur de sel and its toasted country bread

    12.-
  • Rockfish soup, homemade rouille sauce, Gruyere cheese and garlic croutons

    17.-

Poke bowls

  • Aquae

    Wild rice, seaweed marinated in spirulina, half-cooked salmon with sesame seeds, crystallized ginger and avocado

    28.-
  • Lézard

    Black venere rice, curry chicken, ginger and kefir lemon, avocado, coconut chips and fresh coriander

    27.-
  • Dehli’s

    Perfumed basmati rice, tandoori-spiced sweet potato, marinated tofu, roasted cashews, mint and dried fruits

    28.-

Salads

  • Bergère

    Goat cheese in brick pastry, raw and cooked beets with walnut oil on a bed of crunchy vegetables

    26.-
  • Ceasar

    Chicken, lettuce, garlic croutons, cherry tomatoes, Parmesan shavings, œuf parfait (low temperature boiled egg) and classic Caesar dressing

    26.-

Vegan & Risotto

  • Saffron risotto with sun-dried tomatoes and zucchinis

    Taggiasch olives and Espelette pepper

    29.-
  • Fresh tagliatelle with black truffle tapenade

    Roasted butternut with rosemary and spinach leaves

    28.-

Tartares

  • The classic

    Beef, shallots, capers, pickles, parsley, ketchup, ­mustard and cognac

    30.-
  • Asian

    Diced salmon, soy sauce, spring onion, sesame and ginger duo, wasabi cream

    32.-
  • Exotic

    Diced scallops and salmon with lime, multi-coloured peppers, chives and passion fruit coulis

    34.-
  • La Dégustation

    A tasting of our three tartares

    34.-
  • Le XXL

    The classic, Asian or Exotic with all-you-want side dishes

    42.-

Meat & Fish

  • Duo of scallops and wild prawns

    served in a shell, truffled leek fondue, roasted vitelotte potatoes in salt crust

    42.-
  • 7-hour confit of lamb shoulder oriental style

    semolina with dried fruits and roasted cashews, cumin pan sauce

    36.-
  • Half-cooked Norwegian salmon steak

    Zucchinis and saffron risotto with champagne butter sauce

    36.-
  • Beef tenderloin with pan-seared foie gras Rossini style

    Truffle infused mashed potatoes, carrot declination, red wine pan sauce

    45.-

Burgers & Wraps

  • Lézard

    Homemade bun bread, minced beef, caramelized red onions, bacon, foie gras, truffled rucola and mustard sauce

    28.-
  • American

    Homemade bun bread, minced beef, caramelized onions, tomatoes, bacon, cheddar and homemade barbecue sauce

    26.-
  • Lamb

    Oriental-style confit of lamb served in a flatbread, roasted tandoori sweet potato, iceberg salad, ­coriander and thai basil, cumin yogurt sauce

    27.-
  • Double Trouble

    Lézard burger with two steaks, all-you-can-eat country fries and salad

    36.-

Sweets

  • Café ou thé gourmand

    Coffee or tea with a sampling of mini desserts

    12.-
  • Caramel and white chocolate lava cake, apple and pear compote, ice cream of your choice

    13.-
  • Crispy madeleines with organic honey, Papuan ­madong chocolate sauce, homemade whipped cream and ice cream of your choice

    11.-
  • Breton shortbread with candied vanilla apples, creamy lemoncurd and sorbet of your choice

    11.-
  • Homemade ice creams and sorbets

    1 scoop : 5.– / 2 scoops : 9.50 / 3 scoops : 12.– whipped cream, toasted almonds or chocolate chips : 0.50 Williamine or Abricotine : 7.– Ice creams : vanilla, salted caramel, caramelized banana, dulce di lecce, matcha green tea, pecan Sorbets : dark chocolate, mango, blackberry, lime, redlove apple, mojito

    5.- la boule