• Cold starters

6 or 9 mature 4 year old ‘Gillardeau’ rock oysters, served on crushed ice

Duck foie gras in aspic with balsamic vinegar caramelised apples, fig with dried fruit and nut conserve, brioche

Beef carpaccio, garnish of choice : olive oil, parmesan, rocket and lemon juice or goose foie gras shavings and truffle oil

Swordfish carpaccio in a passion fruit and ginger marinade,vinaigrette with a hint of wasabi

Mango marinated beef spring rolls


Our classics

Genval·Les·Bains seaside salad : crispy lettuce, pan-fried scallops and scampi, shrimps, snipped mint, finely diced mango, sweet and slightly spicy vinaigrette

Martin’Spa salad: mixed salad, thyme grilled chicken breast, citrus fruit, mushrooms and Parmesan Reggiano

• Hot starters

Pan-fried duck foie gras, crushed Fontenay potatoes with Isigny cream and Guérande salt

Duo of pastry wrapped langoustines with a hint of coriander, ginger and lime butter

Pan-fried Saint -Jacques scallops, creamy green Puy lentil sauce with diced bacon

Mediterranean prawn salad with rocket, Parmigiano Reggiano, basil and Taggiasche olives

Delicately spiced honey and goat’s cheese tartlet,

salad of young mixed leaves with pine nuts

Soup of the day


Our classics

Croquettes of Ostend shrimps with deep fried parsley

Duo of shrimp and cheese croquettes

Cheese croquettes with deep fried parsley