CRUDOS
Salmon Tartare
Mignonette style
19/29
Bison tartare
Sundried tomatoes. Pecorino
20/30
Ceviche
Salmon. Bass and scallop
22
Smoked duck carpaccio
Remoulade. Arugula
18
Fresh oysters
Home made Cellier sauces *Wednesday $2 /5pm to 7pm
6/18 | 12/34
APPETIZERS
Shrimps
Yogurt. Fresh cucumber Gaspacho
19
Snails
À la Bourguignonne. Marrow bone. Persillade
22
Tempura Vegetables
Wafu
18
Classic summer Risotto
Asparagus. Prosciutto. Arugula
19
Local Mushroom Salad
Crispy sweetbreads
21
Octopus
Portuguese style. White bean puree. Chorizo.
23
Burrata
Prosciutto. Melon. Grilled bread
24
Cellier’s Oysters Au Gratin
Crumble. Hollandaise. Spinach
21
MAINS
Niçoise
Salmon mi-cuit. Potatoes. Asparagus. Tomatoes. Olives
32
Mini lamb «T-Bone»
Pearl couscous. Spices
36
Lobster risotto
Lobster meat. Pecorino
41
Boar
Rack. Stuffed potato. Local fruit gravy
34
Ravioli
Smoked duck. Butternut squash and nutmeg cream sauce
30
Bison duet
Flank steak and mini ribs. Stuffed potato. Full-bodied meat juice
45
Cauliflower steak
Roasted. Quinoa crumble. Grilled nuts. Sour beet puree
28