Carpaccio d'espadon fumé Smoked swordfish carpaccio with lime-mint vinaigrette and pangrattato

House Rillette Porc rillette seasoned with thyme, rosemary and prunes. Served with good mustard, olives, pickled shallots & homemade bread

Salade Chevre Chaud Warm honey-baked goat cheese on grilled bread served on fresh salads tossed in mustard vinaigrette, salted almonds, olives & pickled onions.

6 Oysters With lemon and Sauce Mignonette. Ask the waiter about the catch of the day.

Poulet au Vinaigre de Lyonnaise Chicken breast "supreme" of French poultry braised in white wine, red wine vinegar and cream. Served with fried zucchini, onion symphony and thyme baked potatoes

Saumon Provençale Oven-baked salmon topped with cod soufflé mince, served in a creamy bisque of spiny lobster, tomato concassé, olive niçoise and basil fumé.

Boeuf Bearnaise Fried hanger steak served with crispy fries, fresh salad and Bearnaise sauce

Strawberries and raspberries Bistro's strawberry pie with raspberry sorbet

[ˈʁœðˀɡʁøðˀ mɛð ˈfløːðə] Classic Danish summer dessert that we just love to challenge our foreign guests with an attempt to pronounce. A real tongue twister

Say Cheese !! The 3 cheeses of the day, selected by the Patron (or maybe some random guy with a fermented milk craving) Nobody knows..