Falstaff

A French bistro classic consisting of hard-boiled eggs served with mayonnaise. Creamy texture and mild flavor. Eaten cold as a starter, often with bread.

Snails cooked in their shells with garlic-parsley butter. Rich, herbaceous, and garlicky flavor with a tender texture. To be enjoyed hot, sopping up the butter with bread.

French specialty made from fattened duck or goose liver. Creamy texture and rich, buttery taste. Served chilled with toast and a sweet accompaniment like fig jam.

Raw salmon marinated in salt, sugar, and dill. Melting texture and delicate flavor, slightly sweet and savory. Served chilled with cream and toast.

Rings of calamari coated in batter and fried golden. Crispy on the outside and tender on the inside. Served hot, often with lemon.

Breaded and fried mozzarella cheese sticks. The cheese is melting and stringy inside a golden crust. Served with a spicy tomato sauce for dipping.

Small grilled squid with garlic and parsley. Firm but tender texture with a marine flavor enhanced by garlic. Served hot.

Cypriot semi-hard cheese, grilled until golden. Characteristic slightly rubbery texture and salty taste. Served hot on a fresh salad.

Soft Italian flatbread topped with fresh ingredients. The base is airy and lightly oiled with olive oil. Served as a hearty starter or a light meal.

Mixed salad with romaine lettuce, crispy chicken, parmesan, and croutons, dressed with a creamy sauce. Mix of crunchy and tender textures. A complete and fresh dish.

Large mixed salad with various ingredients such as ham and cheese. Fresh and hearty. Served as a main course.

Seafood salad with seafood and fish. Fresh and light with iodized flavors. Ideal for seafood lovers.

Hawaiian-inspired dish served in a bowl with a rice base, marinated raw fish, and fresh vegetables. Healthy, colorful, and varied in textures. Eaten cold.

Classic Mediterranean salad with tomatoes, cucumbers, olives, and feta cheese. Seasoned with olive oil and oregano. Very refreshing and flavorful.

Simple dish featuring a ball of creamy burrata cheese served with fresh tomatoes. Seasoned with olive oil and basil. Creamy and fresh mix.

Green salad topped with toasted bread with melted goat cheese. Often enhanced with honey and walnuts for a sweet and savory mix. The hot-cold contrast is characteristic.

Grilled, marbled, and juicy beef steak. Served with a herbed emulsion sauce. A brasserie classic, served with fries.

Raw minced beef, seasoned, or lightly seared ('aller-retour'). Tender texture and pronounced flavor. Served fresh with fries.

Lean and tender piece of beef, grilled to your desired doneness. Enhanced by a peppery sauce. Served with mashed potatoes.

Thin slice of breaded and fried chicken. Crispy and golden. Traditionally served with pasta in tomato sauce.

Chicken cooked in a creamy sauce with mushrooms. Mild and comforting flavor. Served with pasta.

Large grilled prawns on a skewer, seasoned with garlic and parsley. Marine flavor and firm flesh. Served with rice and vegetables.

Cod fillet coated in batter and fried until crispy. The inside remains tender and flaky. Dish of British origin served with fries.

Salmon fillet quickly seared to keep the center tender. Served with basil sauce and vegetables. A healthy and flavorful dish.

Very thin slices of marinated raw beef. Served cold with Italian cheese and salad. Light and refined.

Extra portion of side dishes of your choice. Ideal for completing a meal.

Classic pizza with tomato base, mozzarella, and basil. Simple and flavorful, wood-fired.

Pizza topped with ham and mushrooms on a tomato and cheese base. One of the most popular pizzas in France.

Spicy pizza topped with slices of spicy sausage (chorizo or pepperoni). Rich in flavor.

Folded pizza, stuffed with tomato sauce, cheese, ham, and often an egg. The dough is golden and the inside is juicy.

Hearty pizza topped with minced meat and other meats. Ideal for big appetites.

Savory pizza with anchovies and capers. Pronounced marine flavor typical of southern Italy.

Pizza topped with spicy merguez sausages, often with peppers or onions. Inspired by North African flavors.

Pizza for cheese lovers, topped with a mix of several varieties like goat cheese and gorgonzola. Rich and melting.

House signature pizza, topped with Italian cured ham (prosciutto). Flavorful and savory.

White base pizza (cream) topped with salmon. Mild and creamy with the smoky or marinated flavor of the fish.

Classic burger with a beef patty, melted cheese, and raw vegetables. Served in a soft bun with fries.

Beef burger topped with slices of grilled bacon. Smoky and savory flavor added to the classic burger.

Burger topped with a crispy breaded chicken fillet instead of beef. Served with cheddar cheese.

Breaded fish burger, often served with tartar sauce. A seafood alternative to the classic burger.

Assortment of Italian specialties such as cold cuts and cheese. Ideal for an aperitif with friends.

Assortment of various cooked seafood and fish. Perfect for sharing marine flavors.

Platter combining cheeses and cold cuts. The classic choice to accompany a glass of wine.

Assortment of various small bites to snack on. Convivial and diverse.

Set menu including a sharing platter and two drinks. An economical option for an aperitif.

Mussels cooked in a white wine broth, shallots, and parsley. The classic, served with fries.

Mussels cooked in fresh cream sauce. Creamy and mild sauce that coats the shells.

Mussels prepared with a yellow curry sauce. Spicy and fragrant flavor, slightly exotic.

Mussels served in a blue cheese sauce. Strong and creamy taste, typical of French terroir.

Long pasta served with a rich tomato and minced meat sauce. A comforting and popular dish.

Pasta in a creamy sauce made with eggs, cheese, and bacon. Rich, peppery, and flavorful.

Short tubular pasta served with pieces of salmon and often a cream sauce. Delicate fish flavor.

Pasta with chicken in a curry sauce. A fusion of Italian cuisine and Indian spices.

Pasta with chicken and a creamy forestière sauce. Mild and earthy flavor.

Large tubular pasta served with tomato sauce and a ball of creamy burrata cheese. Delicious hot-cold mix.

Pasta served with green pesto, creamy burrata heart (stracciatella), and crunchy pine nuts. Fresh and fragrant.

Hot sandwich on white bread, ham and cheese, gratinated in the oven. Crispy and melting. Served with salad.

Version of the croque-monsieur topped with a fried egg. The runny yolk adds richness to the sandwich.

Rustic version of the croque-monsieur, often with more distinctive ingredients like chicken or country cheese.

Layered sandwich served cold, filled with ham, raw vegetables, and mayonnaise. Cut into triangles and served with fries.

Classic club sandwich filled with chicken breast. Hearty and fresh, served with fries.

Club sandwich variation with tuna filling (usually tuna-mayonnaise). Served with fries.

Beaten eggs cooked in a pan, served golden and runny. Can be enhanced with additional ingredients as desired.

Individual portion of French cheese. Served with bread, it's the traditional end to a meal.

Selection of three different regional cheeses. Allows tasting of various flavors and textures.

Large platter of assorted cheeses to share. Served with bread, ideal for group tasting.