For with the aperitif

Plate of “Pata Negra” ham	24
Pintxo anchovy ‘Don Bocarte	6
Sardines “En boîte”	8

Pink prawns	18
Portion of whelks	13
Portion of winkles	14
Portion of grey prawns	15
Mix whelks, winkles and grey prawns	15

Caviar Kristal ‘Kaviari’ 20gm

48

Oysters

Creuses	3st	6st
St Vaast n°3	11	22
Fines de Claires n°3	12	24
Gillardeau n°4	15	30

Degustation creuses

30/8st

Oyster preparation

4/st

Seafood platters

Plateau ‘Sur Mer’	52/pp
9 oysters, 6 pink prawns, grey shrimp, whelks, winkles, cockles and 1 gamba

Plateau ‘Rouge’	55/pp
8 pink prawns, 2 gambas, 1 langoustine, half lobster, crab

Plateau ‘Sur Mer Supérieur’	82/pp
6 oysters, 6 pink prawns, grey shrimp, whelks, winkles, cockles, half lobster, 2 langoustines, crab and 1 gamba

Appetisers

Smoked salmon with toast	26
North Sea crab salad	24
Artichoke salad with parmesan ☘︎	22

White pizza – fresh cheese – rucola ☘︎ extra Pata Negra	12 10
Fish soup with rouille sauce	16
Grilled octopus – chickpeas – pickles	21
Squid a la plancha – Espelette pepper	21
Langoustines à la plancha – 4st	30

Main courses

Lobster Belle Vue	32/62
Lobster – sage butter sauce	32/62
Seabass filet – sauce vierge	30
Gamba’s – green harissa	32
Tagliata of sirloin – rucola – parmesan	33
Langoustines à la plancha – 6st	47
Grilled vegetables from farmer Ole ☘︎	10/20
Supplement salad ☘︎	4