Terminus Nord

A fresh seafood assortment featuring oysters, prawns, and whelks. Served cold on ice. A classic French brasserie starter.

A curated selection of oysters from different regions and varieties. Offers a range of salinity and textures. Best enjoyed with mignonette sauce or lemon.

A generous seafood platter combining oysters, prawns, and shellfish. Fresh, briny, and served on ice. Ideal for sharing or a hearty main.

A premium selection focused on crustaceans including lobster and langoustines. Sweet, tender meat served cold. Requires some shelling.

The ultimate seafood tower designed for two people. Includes a whole lobster, crab, and a vast array of oysters and shellfish. A celebratory dining experience.

A single-serving version of the grand seafood tower. Features a half lobster, crab, and assorted shellfish. A luxurious meal for one.

Oysters from Brittany known for their firm flesh and briny taste. Served fresh on the half shell.

Oysters from Saint-Vaast renowned for their nutty flavor. Fleshy and crisp texture.

Refined oysters finished in clay ponds ('claires'). Known for a delicate taste and less fleshy texture.

Larger sized Fines de Claire oysters. Offers a substantial bite with the characteristic delicate flavor.

Premium 'Special' oysters known as the 'Rolls Royce' of oysters. Meaty, crunchy, and sweet with a lingering nutty aftertaste.

Round, smooth clams with a firm texture. Salty and sweet flavor, similar to almonds ('amandes de mer').

Sea snails served in their spiral shells. Chewy and meaty, typically eaten with mayonnaise.

Small, hard-shell clams served raw. Tender and briny.

Small grey shrimp, commonly enjoyed for their sweet and delicate flavor. Eaten whole or peeled.

Large pink shrimp served cold. Sweet, firm flesh. Peel and dip in mayonnaise.

Also known as Dublin Bay Prawns or Norway Lobster. Look like small lobsters with slender claws. Sweet, delicate meat.

Half a crab served in the shell. Requires cracking to extract the sweet, flaky meat.

A whole crab served cold. Includes brown meat (creamy) and white meat (flaky). Served with tools for cracking.

Half a chilled lobster. Sweet, firm meat. Served with mayonnaise or lemon.

A whole chilled lobster split for easier eating. Succulent and refreshing.

A two-course set lunch menu. Choose between an appetizer and a main, or a main and a dessert. Selection changes daily.

A complete three-course set lunch menu. Includes appetizer, main dish, and dessert. Offers great value for a full meal.

A three-course set menu available for dinner and weekends. Features classic brasserie dishes. Check with staff for daily selections.

Classic French deviled eggs. Hard-boiled eggs with yolks mashed with mayonnaise and mustard, then piped back in. Creamy and savory.

Rich beef broth filled with caramelized onions. Topped with a slice of bread and melted cheese, then broiled. Savory, sweet, and comforting.

Tiny pasta squares filled with cheese and herbs. Served in a rich, creamy Parmesan sauce. Soft texture and indulgent flavor.

Escargots served in their shells with garlic and parsley butter. Chewy texture with a strong aromatic herbal flavor.

Flaky pastry served with tender green asparagus and a rich mushroom cream sauce. Topped with a runny soft-boiled egg.

A robust, savory fish soup made from rockfish. Served with 'rouille' (a garlic saffron mayonnaise) and crispy croutons.

Chilled prawns served with cocktail sauce, avocado, and tart redcurrants. A refreshing and classic appetizer.

A meat pie with a pastry crust, filled with seasoned poultry, pistachios, and mushrooms. Served cold in slices.

Raw sea bass diced and seasoned with lime. Fresh, citrusy, and light.

Slices of cured smoked salmon served with small buckwheat pancakes (blinis) and rich crème fraîche.

Pasta pockets filled with sweet langoustine meat. Served with a buttery white wine sauce and spinach.

Rich, buttery duck liver paté seasoned with aromatic pepper. Served with sweet fruit chutney to balance the richness.

A savory sausage with pistachios baked inside a buttery brioche bread. Served with a tangy butter sauce.

Tender chicken breast served with a creamy mushroom sauce made from morels. Accompanied by smooth, buttery mashed potatoes.

A thick cut of pork roasted to retain juiciness. Topped with an earthy morel mushroom sauce and served with mash.

Veal kidneys cooked in a tangy Dijon mustard sauce. Served with a medley of vegetables. Distinctive texture and strong flavor.

A light puff pastry shell filled with a luxurious mixture of sweetbreads, chicken, and morel mushrooms in a creamy sauce.

Sliced duck breast with crispy skin and tender, pink meat. Drizzled with a sweet and sour balsamic glaze.

Lamb chops coated in a herb crust and roasted. Tender meat with a crispy, aromatic exterior.

Raw ground beef seasoned with onions, capers, and herbs. Served with a raw egg yolk on top to be mixed in. Accompanied by fries.

A hearty steak grilled to preference. Served with creamy, herb-flecked Béarnaise sauce and crispy fries.

A premium cut of tenderloin, very soft and lean. Served with a spicy peppercorn sauce and fries.

A large ball of fresh Italian cheese with a creamy center. Served with heirloom tomatoes, olives, and basil. Vegetarian and refreshing.

Classic salad with romaine lettuce, chicken breast, and parmesan. Tossed in a creamy garlic-anchovy dressing.

A gourmet macaroni and cheese dish. Features high-quality ham, nutty Comté cheese, and a luxurious truffle cream sauce.

Moules Marinières style mussels steamed in white Chablis wine. Served with fries. Eat by using an empty shell to pinch out the meat.

Battered and fried fish fillet served with thick-cut fries and creamy tartar sauce.

Raw salmon diced and seasoned, mixed with avocado. Fresh and rich in texture. Served with fries.

Seared tuna steak, raw in the middle. Served with a peppery sauce and vegetables. Meaty texture similar to steak.

Tender roasted octopus tentacle served with a fresh herb sauce and creamy mashed potatoes.

Flaky white fish fillet roasted and served over a rich cheese risotto. Accompanied by a savory shellfish sauce.

Traditional Provençal fish stew with shellfish and potatoes. Served with spicy 'rouille' mayonnaise to stir into the broth.

Whole sole fish pan-fried in brown butter, lemon, and parsley. Delicate, fine-textured meat that lifts easily from the bone.

A platter of three distinct French cheeses: pungent washed-rind Livarot, tangy goat cheese, and mild blue cheese.

Rich vanilla custard topped with a layer of hardened caramelized sugar. Creamy inside, crunchy on top.

A light meringue dumpling floating in crème anglaise (vanilla custard). Drizzled with caramel and crunchy nuts.

A bowl of mixed fresh fruits served with a scoop of zesty lime sorbet. Light and refreshing.

Decadent cake made with premium Valrhona chocolate. Served warm with vanilla ice cream.

A large almond meringue cookie sandwich filled with berries and served with tangy yogurt ice cream.

Creamy cheesecake with a crust made from spiced Speculoos cookies (similar to gingerbread).

Layers of puff pastry alternating with vanilla pastry cream. Assembled to order for maximum crispness.

A small yeast cake soaked in hard liquor syrup (usually rum). Very moist, sweet, and boozy, served with whipped cream.

Choux pastry puffs filled with vanilla ice cream and covered in hot chocolate sauce.

Thin pancakes served in a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier liqueur. Flambéed for flavor.

A cup of coffee served with a selection of small bite-sized desserts (Café Gourmand). Perfect for trying multiple sweets.

Choose from a variety of ice cream or fruit sorbet flavors. Served in scoops.

A tall sundae with coffee or chocolate ice cream, coffee or chocolate sauce, and sweetened whipped cream.

A classic sundae featuring vanilla ice cream topped with hot chocolate sauce and whipped cream.

Vanilla ice cream served with peaches (traditionally) or red fruits and fruit puree, topped with almonds.

A refreshing dessert cocktail consisting of lime sorbet doused in vodka. Serves as a digestif.