- 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



