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Tuna carpacio

Scallops, leek confit, kale, buckwheat, bagna cauda sauce

Lobster, fregola sarda, yuzu, orange bisque

Lemon tart

Foie gras with riesling gelée and toasted brioche (delicate duck liver paired with sweet local wine jelly)

Trout tartare with apple, dill and horseradish cream

Warm goat cheese with beet carpaccio and walnut vinaigrette

Burrata with roasted cherry tomatoes, basil oil & balsamic pearls

Beef carpaccio with truffle aioli and aged parmesan shavings

Octopus salad with citrus segments and herb gremolata (tender seafood, bright acidity, green finish)

Duck liver parfait with fig compote and brioche toast (silky, rich and sweetly balanced)

Beetroot tartare with goat cheese snow and hazelnut crumble (a vegetal riff on beef tartare — earthy, creamy, nutty)

Scallop ceviche with champagne vinaigrette and pink peppercorn (delicate acidity and marine purity)

White asparagus velouté with croutons and chervil oil (spring delicacy with light herbal infusion)

Buckwheat gnocchi with mushrooms and aged cheese foam

Pike quenelles in riesling cream sauce (delicate fish dumplings in fragrant wine-infused sauce)

Lobster ravioli with saffron cream sauce (rich, luxurious and golden)

Porcini mushroom risotto with taleggio and thyme (earthy, creamy, and deeply aromatic)

Tagliolini with black truffle and brown butter crumbs (minimalist and indulgent — aroma speaks first)

Truffled cauliflower velouté with parmesan tuiles (creamy, aromatic, with crisp cheese garnish)

Lobster bisque with cognac foam (deep, rich shellfish essence elevated with finesse)

Wild mushroom tart with soft egg and tarragon oil (savory pastry with herbal depth and runny yolk)

Game medallions with spiced plum chutney and potato millefeuille

Beer-braised pork belly with mustard seed glaze and root vegetables

Vegetarian “judd” with smoked tofu, broad beans & herb jus

Osso buco with gremolata and saffron polenta (slow-cooked veal shank, rich and melting)

Sea bass fillet with white wine caponata and crispy capers (light, layered and sicilian-inspired)

Stuffed eggplant rolls with ricotta, spinach & pistachio crust (classic soul food — elevated in form)

Beef tenderloin with red wine jus and gratin dauphinois (french bistro soul in a fine-dining jacket)

Duck breast with cherry reduction and celeriac purée (gamey richness, sweet acidity, rooty silk)

Vegetable cassoulet with white beans, truffle oil & crispy shallots (classic comfort reimagined for plant lovers)

Speculoos cheesecake with salted caramel and crispy almonds

Pear tart with riesling-poached pears and almond cream

Chocolate-mousse-stuffed liège waffle with orange zest

Deconstructed tiramisu with mascarpone espuma and coffee gel (a modern take on the beloved classic)

Lemon olive oil cake with limoncello glaze and rosemary dust (moist, bright, and herby)

Dark chocolate cannoli with orange ricotta and candied peel (crunch, richness, and citrus burst)

Crème brûlée with madagascar vanilla and caramel shard (crunch, cream, and pure vanilla elegance)

Opera cake with coffee ganache and gold leaf (layered indulgence with depth and drama)

Tarte tatin with spiced apple and armagnac cream (upside-down caramel magic with a boozy kiss)

Avocado hummus with tortilla chips

Caprese skewers with balsamic

Mini tacos with teriyaki chicken

Falafel sliders with spicy mayo

Bruschetta with kimchi and cream cheese

Beetroot carpaccio with orange zest & feta crumbs

Chilled pea purée with wasabi and mint foam

Cucumber roll with smoked trout & dill yogurt

Crunchy polenta cube with tomato gel & basil dust

Pickled apple with goat cheese snow and walnut dust

Curry lentil soup with coconut milk

Thai gazpacho - chilled tomato soup with chili, lime and coriander

Miso minestrone - italian soup base infused with japanese miso

Udon pasta with pesto

Pho with chicken tortellini - vietnamese broth meets italian stuffed pasta

Sweet corn velouté with popcorn & lime oil

Carrot-ginger soup with coconut milk and chili threads

Buckwheat risotto with mushrooms and truffle essence

Lavender pasta with lemon butter and hazelnuts

Quinoa salad with roasted grapes and feta

Kung pao chicken wraps - spicy stir-fry chicken in tortilla wraps

Chili con tofu - vegetarian tex-mex chili with beans and smoked tofu

Shakshuka with feta and pesto - baked eggs in tomato sauce with mediterranean toppings

Bulgogi burger - korean marinated beef on a brioche bun

Coconut curry risotto

Glazed aubergine with miso and sesame crust

Roasted cauliflower steak with curry oil and crispy shallots

Chicken with chocolate mole and pickled shallots

Lentil & date kofta with yogurt-tahini sauce

Seared trout with chamomile glaze and cucumber relish

Mango tiramisu

Green tea crème brûlée

Churro bites with spiced chocolate sauce

Pavlova with passion fruit and basil - meringue-based dessert with herbal-fruity notes

Lemon-lavender panna cotta

Roasted pineapple with pink pepper and mint cream

Dark chocolate mousse with olive oil & sea salt

Vanilla rice cream with mango gel and curry dust

Pear poached in earl grey with crispy quinoa crumble

Frozen yogurt with basil syrup and candied lemon peel

Greek salad

Hummus with pita bread

Tzatziki with cucumber sticks - yogurt, garlic and cucumber dip

Tuna-stuffed peppers

Chickpea fritters - crispy falafel-style fritters with tahini sauce

Shrimp cocktail - chilled prawns served with tangy cocktail sauce

Smoked mackerel paté on toast - creamy smoked fish spread with herbs and lemon zest

Marinated anchovies with herbs on toast

Fried calamari rings with aioli sauce

Grilled zucchini with lemon & olive oil

Edamame with sea salt - steamed young soybeans, lightly salted

Agedashi tofu - crispy fried tofu in warm soy-dashi broth

Sunomono cucumber salad - lightly pickled cucumber and seaweed salad

Chicken yakitori - grilled chicken skewers glazed with sweet soy sauce

Vegetable gyoza - pan-seared dumplings with veggie filling

Lentil soup with lemon and herbs

Tomato & orzo soup - light tomato soup with tiny pasta

Tabbouleh - fresh bulgur salad with herbs, tomatoes and lemon

Seafood couscous

Chickpea & spinach stew

Spaghetti alle vongole - pasta with clams, garlic and white wine

Fish soup (bouillabaisse style light)

Seafood risotto (light version)

Tuna pasta with tomato & capers

Vegetable couscous with lemon zest

Miso soup with wakame - classic fermented soybean soup with seaweed

Chawanmushi - silky steamed egg custard with mushrooms and chicken

Cold soba noodles - buckwheat noodles served chilled with dipping sauce

Kitsune udon - udon noodles with fried tofu skin and broth

Seafood ramen (light version)

Grilled chicken with lemon and herbs - served with olive oil couscous

Vegetable moussaka - baked layers of vegetables, béchamel and spices

Stuffed zucchini boats - baked zucchini with rice and veggies

Baked fish(dorado) with tomatoes & olives

Eggplant caponata - sicilian sweet-sour eggplant stew

Baked cod with herbs and potatoes

Grilled sardines with garlic & parsley

Salmon steak with green beans

Fish cakes with tartar sauce

Stuffed bell pepper with couscous & feta

Chicken teriyaki - grilled chicken glazed in sweet soy mirin sauce

Grilled salmon with yuzu - lightly seasoned salmon with fragrant citrus dressing

Pork katsu curry - breaded pork cutlet with mild japanese curry and rice

Vegetable tempura - assorted crispy fried seasonal vegetables

Tofu steak with sesame sauce

Greek yogurt with honey & walnuts

Orange semolina cake

Baked figs with honey and ricotta

Almond cookies (amaretti style)

Seasonal fruit salad with mint syrup

Lemon sorbet with biscuits on the white cloud

Pineapple carpaccio with mint

Coconut panna cotta

Almond biscotti with white wine

Poached pear in citrus syrup

Mochi with red bean filling - sticky rice cake with sweet bean paste

Matcha ice cream

Dorayaki - japanese pancakes filled with sweet red bean paste

Yuzu sorbet - refreshing sorbet with japanese citrus

Anmitsu - jelly cubes with fruit and sweet syrup

Bruschetta al pomodoro e basilico - toasted bread topped with marinated cherry tomatoes, garlic and basil

Caprese salad

Arancini - crispy fried rice balls filled with cheese and peas

Vitello tonnato - thinly sliced veal with creamy tuna-caper sauce

Crostini con funghi - mini toasts topped with sautéed mushrooms and herbs

Salade niçoise (light version) - mixed salad with tuna, egg, green beans, potatoes and olives

Leek & potato vichyssoise - creamy soup with leeks and potatoes

Quiche lorraine mini - savory tartlets with bacon, eggs and cheese

Pickled apple with goat cheese snow and walnut dust

French onion soup - slow-cooked caramelized onions soup with melted cheese and crouton

Gromperekichelcher - traditional luxembourgish crispy potato fritters with onions and parsley

Bouneschlupp - creamy green bean soup with smoked bacon

Matjes herring with apples and onions

Flammkuchen mini - alsatian-style flatbread with sour cream, onions and bacon

Käsekrainer bites - juicy cheese-filled sausages served warm with mustard dip

Pumpkin cream soup with croutons

Split pea soup with smoked bacon

Belgian endive gratin with ham

Soupe de légumes - traditional french-style vegetable soup

Pasta au fromage (french-style mac’n’cheese)

Gratin dauphinois - creamy sliced potatoes baked with milk and garlic

Buckwheat galette with egg & ham

Creamy mushroom velouté - smooth blended mushroom soup with herbs

Pasta al pomodoro e basilico - classic spaghetti in fresh tomato-basil sauce

Penne alla carbonara

Minestrone - chunky vegetable soup with beans and pasta

Gnocchi al pesto - potato gnocchi with basil pesto sauce

Pasta al ragù - tagliatelle with slow-cooked meat sauce (bolognese style)

Buckwheat crêpes with mushrooms and cheese

Lëtzebuerger kachkéis - traditional creamy luxembourg cheese spread on toast with mustard and nuts

Pollo alla cacciatora - chicken braised with tomatoes, olives, garlic and rosemary

Melanzane alla parmigiana - baked eggplant with tomato sauce and cheese

Saltimbocca alla romana - veal with prosciutto and sage in white wine sauce

Polpette al sugo - homemade meatballs in rich tomato sauce with rice

Pizza margherita

Poulet à la moutarde - chicken thighs cooked in creamy dijon mustard sauce

Steak haché with mashed potatoes - french-style beef patty with buttery mash

Ratatouille - slow-simmered provençal vegetables with herbs

Croque monsieur - toasted ham and cheese sandwich with béchamel and mixed salad

Poisson meunière - white fish fillet in lemon butter and parsley

Judd mat gaardebounen - smoked pork neck with broad beans and boiled potatoes

Quetsche flammkuchen - flatbread with soft cheese and plums

Bouchée à la reine - puff pastry shell filled with creamy chicken and mushrooms

Schnitzel with creamy mushroom sauce

Vegetarian spaetzle with cheese and onions

Tiramisu

Coconut panna cotta

Gelato artigianale - traditional italian-style ice cream with bourbon vanilla muss

Crostata di marmellata - rustic tart with apricot or berry jam

Zabaglione - light custard made with egg yolks, sugar and marsala wine

Crème caramel - silky baked custard with caramel sauce

Tarte aux pommes - thin apple tart with flaky crust

Mousse au chocolat

Clafoutis aux cerises - baked custard with cherries

Madeleines - small buttery sponge cakes with lemon zest

Quetschentaart - traditional luxembourgish tart with purple plums

Rice pudding with cinnamon and apples

Speculoos tiramisu - belgian spiced cookie twist on the classic dessert

Apfelstrudel - warm apple strudel with vanilla sauce

Gaufres liégeoises - thick caramelized belgian waffles

Langoustine, rhubarbe

Cod, caviar

Duck, leek

Plum, rose

Burrata ,gambero rosso,caviar de basilic

Focaccia ligure, tartare de bœuf au couteau, truffe noire melanosporum

Bar de ligne, infusion de citron bio ,celery et poutargue de mulet noir

Oeuf 63°,truffe noire melanosporum, topinambur, noisettes

Calamar, espuma de pain complet, tomate datterino ,cime di rapa et saucisses

Risotto au parmigiano reggiano 24 mois, ail noire , cresson et fricassée d'escargot

Tartelette ricotta di bufala,chocolat,agrumes et pistaches de sicile

Beef tataki, chilli bean sauce & wasabi mayo

Tamarind tossed tiger prawns, soba noodle & ginger

Tuna tartare, red onion, julienne spinach salad

Miso with wakame, mixed wild mushrooms

Salmon poached in coconut milk, ginger & chilli served with green beans and snow peas

Seared salmon, drizzled and marinated in a soy & orange sauce, radish tomato salad

Triple chocolate brownie, with pistachio ice cream

Campari, mint fruit salad