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Menu

Starters

Egg mayonnaise, mixed vegetable macedoine

6 or 12 Perle Blanche oysters, shallot wine vinegar, rye bread

Grey sea bream tartare, capers, shallot and lemon gel

Fresh goat's cheese salad, double cream and pine nuts

Vegetable velouté, croutons and green herb oil

Cercle Caesar salad, 24-month aged parmesan

Steak tartare “filet américain” and mesclun

Beef carpaccio, Harry's Bar sauce

Main

Salt-baked meagre, Puy lentils and creamed lettuce

Coquillette pasta gratin, cream and cooked country ham (supplement with truffle 5 €)

Line-caught sea bass, celeriac mousseline, chanterelle mushrooms and hazelnuts

Tenderloin flambéed with cognac, green peppercorn sauce, fries and mesclun

Steak tartare “filet américain”, fresh fries and mesclun

Cercle Caesar salad, 24-month aged parmesan

Braised pork cheek, red kuri squash and smoked bacon

Sides

Green salad

Vegetable cassolette

Fresh French fries

Cheese

Cheese selection « Fromages d’Or »

Desserts

Chocolate entremets, roasted pear and chestnut

Orchard pavlova, crispy meringue, light cream and seasonal fruit

Carrot cake, confit orange and walnuts

Tart of the day

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