Vagenende

A glass of sparkling wine from the Champagne region of France. Crisp, bubbly, and festive. Enjoy as a starter to stimulate the appetite.

A popular French cocktail made with crème de cassis (blackcurrant liqueur) topped with Champagne. Sweet, fruity, and effervescent. Served in a flute glass.

A glass of sweet French dessert wine from the Sauternais region. Rich, honeyed notes with apricot flavors. Often enjoyed as an aperitif or with foie gras.

Also known as a Kir, made with white wine and crème de cassis. Sweet and fruity with a wine base. A classic French pre-dinner drink.

A choice between Port wine (fortified wine) or Martini vermouth. Port is sweet and rich; Martini is herbal and aromatic. Sip slowly as an appetizer.

A classic cocktail made with Campari, sweet vermouth, and soda water. Bittersweet and refreshing with citrus notes. Served over ice.

Choice of Aperol Spritz (bitter orange liqueur with prosecco) or Limoncello (sweet lemon liqueur). Both are refreshing Italian-style drinks. Best enjoyed cold.

A spritz cocktail made with either Saint-Germain (elderflower liqueur) or Campari (bitter liqueur). Bubbly and aromatic. A refreshing start to the meal.

A glass of aromatic white wine known for lychee and floral notes. Off-dry to sweet with a smooth texture. Pairs well with spicy foods or strong cheeses.

A selection of traditional French aperitifs. Muscat is a sweet floral wine; Suze is a bitter gentian liqueur; Picon is a bitter orange caramel liqueur. Distinctive local flavors.

Fortified wines and vermouths. Cinzano and Lillet are aromatic and herbal; Tio Pépé is a dry sherry. Sip chilled to stimulate the palate.

Campari is a bitter red Italian liqueur; Ricard is an anise-flavored pastis. Ricard is typically served with water which turns it milky. Strong herbal flavors.

A premium London Dry Gin with floral and herbal botanicals. Clean, crisp, and aromatic. Usually served with tonic.

A Scottish gin infused with cucumber and rose petal. Unique, fresh, and slightly floral flavor. excellent with tonic and a slice of cucumber.

Premium vodka choices (Belvedere from Poland or Grey Goose from France). Smooth, clean spirit made from grain or rye. Enjoy neat, on rocks, or with a mixer.

A side of soda to mix with your spirit. Carbonated soft drink. Adds sweetness and fizz.

Popular North American and Irish whiskeys. Jack Daniel's is sweet and woody; Jameson is smooth and light. Served neat or on the rocks.

Knockando is a Speyside Scotch single malt; Maker's Mark is a Kentucky bourbon. Scotch is nutty and malty; Bourbon is sweet with vanilla notes.

A 12-year-old blended Scotch whisky. Smooth, honeyed, and fruity taste. A well-balanced classic blend.

A single malt Scotch whisky from Speyside. Often sherry-cask matured, offering rich fruity and spicy flavors.

A 10-year-old Highland single malt Scotch. Known for being delicate, floral, and creamy with citrus notes.

A 16-year-old Islay single malt Scotch. Famous for its intense peat smoke, iodine, and dried fruit flavors. Rich and full-bodied.

A shared platter of cured meats including ham, spreadable meat paste (pâté), spicy sausage (chorizo), and dried sausage. Salty and savory. Eat with bread and pickles.

Hard-boiled eggs stuffed with a creamy yolk mixture (deviled eggs), served with mayonnaise and herbs. Served with crisp sucrine lettuce. Creamy and savory.

Tender boiled leeks served chilled with a tangy vinaigrette dressing. Topped with crumbled egg and herbs. A classic French bistro starter.

Raw celery root julienned and dressed in a creamy mustard-mayonnaise sauce. Accompanied by olive paste (tapenade). Crunchy, creamy, and tangy.

Roasted beef bone marrow served in the bone. The marrow is rich, fatty, and spreadable like butter. Scoop onto toast and sprinkle with salt.

A savory soup made with caramelized onions and beef broth. Topped with a slice of bread and melted cheese. Rich, warming, and deeply flavorful.

A spread made from roasted eggplants, similar to baba ghanoush but without tahini. Served with sweet tomatoes and fresh ricotta. Smooth and savory.

Pickled or marinated herring served with cooked carrots and warm potatoes. Tangy, oily fish contrasts with the mild vegetables. A traditional bistro dish.

Warm goat cheese (chèvre) often served on toast, accompanied by crispy bacon and salad greens. tangy cheese contrasts with salty bacon.

A rustic meat loaf made of coarsely chopped pork and other meats, served with confit gizzards. Rich, savory, and meaty. Eat with bread and pickles.

Fresh goat cheese served with preserved vegetables and a savory parmesan cookie. A combination of creamy, tangy, and crunchy textures.

Also known as Salade Lyonnaise. Frisée lettuce topped with bacon bits (lardoons), a runny poached egg, and crispy bread cubes. Mix the egg yolk into the salad.

Eggs gently cooked in simmering water until whites are set but yolks remain runny. Served with a savory mushroom sauce (meurette style without red wine). Rich and earthy.

A rich, orange-colored fish soup made from rockfish and vegetables. Served with rouille (garlic saffron mayo) and croutons. Deep seafood flavor.

A fresh salad featuring a small burrata (fresh Italian cheese made from mozzarella and cream). Served with tomatoes and basil. Creamy and refreshing.

Fresh raw salmon chopped finely and seasoned with tart apple and coriander. Light, fresh, and slightly citrusy. Served chilled.

Layers of crab meat and avocado slices arranged elegantly. Seasoned with basil. Rich and creamy texture with delicate seafood flavor.

Large land snails cooked in their shells with garlic and parsley butter. Chewy texture similar to mussels. Use the small fork to extract the meat.

Pasta parcels filled with prawn meat, served in a sauce. Dublin Bay prawns are langoustines, known for sweet, tender meat. Savory and comforting.

Slices of cured and smoked salmon from Scotland. Served with toast points and crème fraîche. Smoky, oily, and smooth.

Rich duck liver pâté, buttery and smooth. Served with sweet brioche bread and fruit compote to balance the richness. A French delicacy.

Chilled cooked green beans tossed with raw or marinated mushrooms. Dressed with citrus oil. Light, crunchy, and fresh.

Romaine lettuce tossed with creamy Caesar dressing, croutons, and parmesan cheese. Topped with grilled chicken. Savory and satisfying.

A seafood salad featuring smoked salmon and crayfish. Sweetened with mango and creamy avocado. A fresh, sweet-and-savory combination.

Raw oysters from the Marennes-Oléron region. 'Fines de Claire' are refined in clay ponds, giving a nutty flavor. Served on ice with lemon.

Small, high-quality oysters ('papillon' means butterfly/small). Sweet and fleshy. Eaten raw.

Prestigious oysters known as the 'Rolls Royce' of oysters. Meaty, crunchy, and sweet with a nutty aftertaste. Highly prized.

Large, premium oysters from a specific producer. Rich ocean flavor and substantial texture. Served raw.

Also known as Dublin Bay prawns or Norway lobsters. Resemble small lobsters. Sweet, delicate meat. Peel the tail to eat.

Large shrimp, typically served cold and whole in shell. Sweet and firm. Peel and dip in mayonnaise.

Sea snails with a spiral shell. Chewy, dense meat with a mild sea flavor. Use a pin to pull the meat out.

Tiny, brownish shrimp often eaten whole or peeled. Intense shrimp flavor. A common snack with aperitifs.

Whole or half crab, served cold. White meat is sweet; brown meat is rich. Requires cracking the shell to extract meat.

A tasting set of 8 oysters featuring four different varieties. Allows you to compare size, salinity, and texture. Served on ice.

A generous individual platter combining oysters and various shellfish. A complete cold seafood experience. Served with condiments.

A massive tower of seafood meant for sharing. Includes premium oysters, crab, langoustines, and more. A feast of raw and cold cooked shellfish.

Daily special: Tender organ meat cooked in a rich, sweet port wine sauce. Served with creamy mashed potatoes. Strong, distinct flavor.

Daily special: Pan-fried white fish with crispy skin. Served with seasonal mixed vegetables. Light and healthy.

Daily special: 'Tête de veau', a traditional French dish of gelatinous veal meat. Served with gribiche (mayonnaise-style sauce with capers and pickles).

Daily special: Coarse-grained sausage made from pork intestines. Famous for its pungent aroma and unique texture. A.A.A.A.A signifies top quality certification.

Daily special: The pectoral fin of a skate fish, typically pan-fried in brown butter. Served with tart capers and aromatic rice. Delicate, stringy texture.

Daily special: Grilled cut of beef from the loin. Served with a pungent, creamy blue cheese sauce and fries. Rich and meaty.

Daily special: Roast lamb leg, likely sliced. Served with stewed white beans (haricots blancs). savory and comforting Sunday roast.

Raw ground beef seasoned with onions, capers, and sauces. Made with high-quality Aubrac beef. Cool, savory, and tender.

Creamy Italian rice dish cooked with broth and mushrooms. Finished with parmesan cheese. Earthy and comforting.

Roast chicken served with its own natural gravy (jus). Accompanied by fresh vegetables. Simple, savory, and classic.

A beef patty served in a bun with Cantal (a semi-hard French cheese). Served with chips. A French twist on an American classic.

Fermented cabbage (choucroute) served with a variety of meats like sausages, pork belly, and ham. Sour, salty, and hearty. A specialty of the Alsace region.

Magret de canard (duck breast) seared and served with a sweet-sour orange sauce (duck à l'orange). Rich, gamey meat pairs with the fruity sauce.

A substantial cut of veal, likely pan-seared. Served with a creamy mushroom rice dish. Tender meat with mild flavor.

Pan-fried calf's liver topped with herb butter. Smooth texture and distinct iron-rich flavor. Classic bistro fare.

A thick cut of tenderloin beef, very tender and lean. Served with choice of rich egg-butter sauce (Béarnaise) or creamy pepper sauce.

Roasted lamb ribs seasoned with floral thyme. Served pink with crunchy green beans. Succulent and aromatic.

A puff pastry shell filled with creamy sauce, sweetbreads (thymus gland), chicken, and earthy morel mushrooms. Rich, decadent, and flaky.

Light, airy dumplings made of pike fish. Served in a rich crayfish sauce (Nantua). A specialty of Lyon. Requires 20 mins preparation.

A hearty cut of salmon, grilled or pan-fried. Served with rich Béarnaise sauce and wilted spinach. Oily, flaky fish with creamy accompaniments.

White, flaky cod fish roasted simply with olive oil. Served with smooth mashed potatoes. Mild and comforting.

Pan-seared scallops served with a classic garlic-herb butter. Accompanied by seasoned rice. Sweet, tender shellfish.

Whole Dover sole. 'Meunière' is floured and fried in brown butter and lemon; Grilled is lighter. A classic, high-end fish dish. Delicate white meat.

Substitution fee to change the side dish of your main course to one of these vegetables.

Additional side order of vegetables.

A platter of assorted French cheeses, aged perfectly. Served before dessert. Eat with bread.

Thin slices of fresh orange arranged flat. Topped with sweet candied peel syrup. Light, refreshing, and citrusy.

Île Flottante: A poached meringue cloud floating on vanilla custard (crème anglaise). Topped with caramel and almonds. Soft, sweet, and airy.

Whole or sliced pear cooked in spiced syrup until tender. Served with nutty green pistachio ice cream. Elegant and fruity.

Crème Brûlée. Rich vanilla custard topped with a layer of hard caramelized sugar. Crack the sugar with your spoon to reach the cream.

Whipped chocolate dessert. Airy, bubbly texture with intense chocolate flavor. Rich but light.

Choux pastry puffs filled with vanilla ice cream. Smothered in warm chocolate sauce. A classic indulgance.

Café Gourmand. An espresso served with a selection of bite-sized pastries and desserts. Perfect for tasting multiple sweets.

A small yeast cake soaked in rum syrup. Sweet, moist, and boozy. Often served with whipped cream.

Choose two scoops of ice cream or fruit sorbet.

Choose three scoops of ice cream or fruit sorbet.

Choice of sweet after-dinner drinks: Lemon liqueur, Irish cream, or Green Apple liqueur.

Selection of spirits and liqueurs: Orange liqueur, Mint liqueur, Tequila, or Anisette.

Classic French herbal liqueurs. Grand Marnier is orange-cognac based; Bénédictine is herbal and spicy. Complex and sweet.

Clear fruit brandies. Choice of Pear, Raspberry, or Mirabelle plum. Strong alcohol content with intense fruit essence.

Drambuie is a honey-scotch liqueur; Fernet Branca is a bitter aromatic herbal spirit. Digestifs to settle the stomach.

Aged fruit brandies. Calvados is apple brandy from Normandy; Vieille Prune is aged plum brandy. Rich, woody, and smooth.

Armagnac is a distinctive French brandy; Chartreuse Verte is a strong, naturally green herbal liqueur made by monks. Both are potent and complex.

Premium aged spirits. Cognac XO is extra old grape brandy; Rhum Zacapa is high-end aged rum from Guatemala. Smooth, complex sipping spirits.