Primerose

A selected cut of beef grilled to preference. Savory and meaty. Served with rich Béarnaise sauce and crispy fries.

Traditional French veal stew in a white creamy sauce with vegetables. Mild, tender, and comforting. Served with aromatic basmati rice.

Pork ribs cooked until tender and glazed with a sweet and savory sauce. Sticky and flavorful. Served with soft baby potatoes.

Classic French beef stew braised in red wine with mushrooms, onions, and bacon. Rich and deep flavor. Served with pasta.

Tender monkfish cheeks cooked in a creamy sauce with cider. Mild fish flavor with a hint of apple sweetness. Served hot.

A refreshing Italian cocktail made with Prosecco, Aperol, and soda water. Bright orange color with a bittersweet orange flavor.

A sparkling cocktail combining Prosecco, Campari, and soda. Distinctly bitter and herbal with a vibrant red color.

A floral cocktail made with St-Germain elderflower liqueur, sparkling wine, and soda. Sweet, aromatic, and refreshing.

A classic cocktail made with gin, vermouth rosso, and Campari. Strong, bitter, and slightly sweet.

A lighter cocktail with Campari, sweet vermouth, and soda water. Bitter, herbal, and effervescent.

An anise-flavored spirit widely popular in France. Strong licorice taste. Typically served with water to dilute it.

Sweet white vermouth. Aromatized wine with herbal and vanilla notes. Served chilled.

Sweet red vermouth. Rich, herbal, and slightly bitter. Dark amber color.

A bitter Italian aperitif. Intense herbal and fruit flavors. Often served on the rocks or with soda.

A popular French cocktail made with white wine and crème de cassis (blackcurrant liqueur). Sweet and fruity.

A variation of the Kir made with Champagne instead of white wine. Elegant, bubbly, and sweet.

House signature cocktails. Recipes vary by establishment. Ask the server for the current selection.

A glass of high-quality dry Champagne. Crisp, elegant bubbles with notes of fruit and brioche.

A daily changing starter dish featuring seasonal ingredients. Check the blackboard for details.

Eggs baked in a dish with a rich truffle-infused cream sauce. Savory and aromatic. Served with toasted bread for dipping.

Tender octopus tentacles grilled to perfection. Smoky flavor with a soft texture. Served with smooth vegetable puree and pickles.

Fresh raw oysters served on the half shell. Briny and oceanic taste with a slippery texture. Typically eaten with lemon or mignonette sauce.

Cooked shrimps served with creamy avocado dip. Fresh and light. A classic pairing of seafood and avocado.

Whole Camembert cheese baked until soft and melting. Topped with honey and herbs. Eat by dipping bread into the warm cheese.

Rich duck liver pâté with a buttery, smooth texture. Delicate and savory. Served with sweet fig chutney to balance the richness.

Fried breaded rolls filled with seasoned duck meat. Crispy on the outside, soft and savory inside. Served with a pepper-based sauce.

Savory soup made with caramelized onions and broth. Topped with bread and melted cheese. Rich and warming.

A daily changing main dish featuring fresh market ingredients. Please check the blackboard for today's offering.

Short twisted pasta tossed with mushrooms in a creamy parmesan sauce. Rich, earthy, and comforting.

Slow-cooked lamb leg, very tender and falling off the bone. Aromatic with thyme. Served with smooth mashed potatoes.

Fillet of white fish with a delicate flavor and flaky texture. Served with leeks and crispy potatoes. Light and refined.

Salmon fillet lightly seared on the outside and raw inside. Marinated in soy and sesame. Served with stir-fried vegetables.

Raw minced beef seasoned with capers, onions, and sauces. Soft texture and savory flavor. Served cold with fries.

A hearty grain salad mixed with fresh vegetables, fruit, nuts, and a poached egg. Fresh, crunchy, and nutritious.

A high-quality cut of beef steak, grilled to order. Juicy and flavorful with marbling. Served with spicy pepper sauce and fries.

Thai-style curry with mixed vegetables in a spicy and creamy coconut milk sauce. Aromatic and flavorful. Served with rice.

Gourmet beef burger with cheese, bacon, and sweet onions in a homemade bun. Juicy and satisfying. Served with fries.

An additional portion of a side dish, such as fries, salad, or vegetables.

A French herbal liqueur made by Carthusian monks. Green or yellow, strong and sweet with complex herbal notes.

Traditional herbal liqueur from the Alps. Sweet and floral with wormwood notes. Usually served as a digestif.

A Belgian fruit liqueur combining mandarins and cognac. Sweet, citrusy, and spiced.

A famous French brandy made from distilled white wine. Rich, woody, and smooth. Served neat.

A distinctive brandy from the Gascony region. Rustic and robust flavor profile. Aged in oak barrels.

A clear peppermint liqueur. Sweet, cool, and refreshing mint flavor. Often served over ice.

Italian almond-flavored liqueur. Sweet and nutty with a hint of apricot kernels.

Colorless fruit brandy made from Williams pears. Strong alcohol with intense pear aroma.

Aged plum brandy. Amber color with rich fruit and wood flavors. A classic digestif.

Apple brandy from Normandy. Fruity apple flavor with oak notes. Smooth and warming.

Extra Old Cognac, aged for a long period. Complex, deep flavors of dried fruit and spice. Premium quality.

Premium aged rum from Guatemala. Sweet, smooth, and complex with notes of caramel and vanilla.

Small bottle of still mineral water. Clean and neutral taste.

Medium bottle of still mineral water.

Medium bottle of naturally sparkling mineral water. Fine bubbles.

Large bottle of still mineral water. Good for sharing.

Large bottle of naturally sparkling mineral water. Good for sharing.

Premium naturally sparkling mineral water. Known for its fine bubbles and mineral content.

Daily dessert special. Check the blackboard for the current sweet offering.

A selection of three artisanal cheeses. Served with bread. A savory way to end the meal.

Baked fruit dessert with stewed pears and apples topped with a crumbly buttery crust. Spiced with cinnamon.

Choux pastry puffs filled with vanilla ice cream and covered in warm chocolate sauce. A classic French indulgence.

Rich vanilla custard topped with a contrasting layer of hard caramelized sugar. Crack the top with a spoon.

Brioche bread soaked in egg and milk mixture, then fried. Served with sweet caramel sauce and ice cream.

Dessert made with sweetened chestnut puree and whipped cream over meringue. Rich, nutty, and sweet.

Thin French pancakes filled or topped with chocolate sauce. Soft and sweet.

Thin French pancakes served with a rich salted caramel butter sauce. Sweet and savory balance.

Crepes flavored with Grand Marnier orange liqueur. Often flambéed. Sweet, citrusy, and boozy.

Additional scoop of vanilla ice cream.

Additional serving of whipped cream.