| 3 oysters with a glass of Cava Damia | 15 |
| Pink prawns | 16 |
| Tapenade & grissini | 8 |
| Sea-cuterie plate | 22 |
| Plate of “Pata Negra” ham | 17 |
| Plate of charcuterie | 17 |
| Portion of whelks | 11 |
| Portion of winkles | 11 |
| Portion of grey prawns | 13 |
| Mix whelks, winkles and grey prawns | 13 |
| Caviar oscietra 20gm | 55 |
| Creuses | 3st | 6st |
|---|---|---|
| St Vaast n°3 | 9 | 18 |
| Fines de Claires n°3 | 10 | 20 |
| Gillardeau n°4 | 13 | 26 |
| Platte | 3st | 6st |
|---|---|---|
| Zeeuwse n°3 | 11 | 22 |
| Degustatie | 10st |
|---|---|
| Creuses en Platte | 30 |
| Plateau ‘Rouge’ | 46/pp |
|---|---|
| pink prawns, gambas, half crab, half lobster |
| Plateau ‘Sur Mer’ | 46/pp |
|---|---|
| 9 oysters, grey and pink prawns, whelks, winkles, clam’s and gambas |
| Plateau ‘Sur Mer Supérieur’ | 78/pp |
|---|---|
| Plateau Sur Mer + half crab, half lobster, langoustines |
| Smoked salmon with toast | 21 |
| North Sea crab salad | 22 |
| Artichoke salad with parmesan | 20 |
| White pizza – parma ham – mozzarella – rucola | 16 |
| Fish soup with rouille sauce | 15 |
| Ravioli from Romans filled with fresh cheese | 13 |
| Grilled octopus with beetroot | 20 |
| Calamar a la plancha with Espelette pepper | 19 |
| Langoustine – Mayonaise | 35 |
| Crab – Mayonaise | 18 |
| Lobster Belle Vue | 28/56 |
| Lobster – sage butter sauce | 29/58 |
| Langoustine – with salted smoked butter | 37 |
| Seebass filet – grilled artichokes | 27 |
| Gamba’s – couscous – paprika coulis | 27 |
| Tagliata of beef tenderloin, rucola, parmesan | 26 |
| Grilled vegetables | 8/16 |
| Supplement salad | 3,5 |
