prices in euro
STARTERS
Soups
VELVET CRAB 15
Bisque of velvet crab, cappuccino of coffee
“VIEILLES VIGNES”, HAMELIN, CHABLIS, BOURGOGNE, FRANCE 8
MISO SOUP 26
Tuna, oyster, shellfish, coriander, glass noodles
MOSCATO “VOGELMEIER”, ALOIS LAGEDER, ALTO ADIGE, ITALY 9
From the sea
TUNA 21
Carpaccio, anchovies, quail egg, taggiasca olives
“CUVEE XII” APOSTELHOEVE, MAASTRICHT, NETHERLANDS 15
UMAMI OYSTERS 25
Pineapple and spring onion salsa, basil, tarragon
SCHEUREBE, MANZ, RHEINHESSEN, GERMANY 8
SCALLOPS AND FOIE GRAS 26
Girolles, potato foam, pearl onions
CROZES-HERMITAGE, A. GRAILLOT, CÔTE DU RHÔNE, FRANCE 12
YELLOWTAIL KINGFISH 22
Tomato- sudashi vinaigrette, bergamot, pink radish
SCHEUREBE, MANZ, RHEINHESSEN, GERMANY 8
LOBSTER (WHOLE OR HALF) 46 OR 23
Tandoori, cucumber, coriander, naan bread
CONDRIEU, N. PERRIN, CÔTE DU RHÔNE, FRANCE14
KING CRAB 49
Baby gem, beurre blanc, olive oil
MACÔN VERZÉ, DOMAINE LEFLAIVE, BOURGOGNE, FRANCE 15
From the field
IBERICO HAM ‘BELLOTA’ 21
Croutons, tomato coulis, garlic
PINOT NOIR, SCHOFFIT, ALSACE, FRANCE 10
SWEETBREAD 23
Avocado cream, golden enoki, nori
MAS DES DAMES, VIN DE PAYS D’OC, FRANCE 10
From the garden
EGG ‘OZEN’ 16
Sweet potato and ginger cream, girolles, pickled onions
CROZES-HERMITAGE, A. GRAILLOT, CÔTES DU RHÔNE, FRANCE 12
TEMPURA OF VEGETABLES 17
Tentsuyu sauce, wasabi
PIEROPAN, SOAVE CLASSICO SUPERIORE, ITALY 17
MAIN COURSES
From the sea
YELLOW FIN TUNA 28
Tartar American style, pommes pont neuf, baby leaf salad
SAUVIGNON BLANC, MUDDY WATER, MARLBOROUGH, NEW ZEALAND 9
COD 30
Palourdes, shimeji mushrooms, black garlic foam
PIEROPAN, SOAVE CLASSICO, VENETO, ITALY 9
BRIDGES BOUILLABAISSE 32
Saffron bouillon, rattes potatoes, fennel
DOMAINE SAINT AIX, COTEAUX D'AIX-EN-PROVENCE, FRANCE 8
HALIBUT 32
Vadouvan, coriander, oyster tempura, lemongrass
VIOGNIER, DOMAINE YVES CUILLERON, CÔTE DU RHÔNE, FRANCE 14
MONKFISH 34
Chestnuts, cardamom, foie gras, hazelnut crumble
PINOT NOIR "VOM SCHLOSS", GRAF HARDEGG, WEINVIERTEL, AUSTRIA 12
LINE CAUGHT SEA BASS (TWO COVERS) 79
Salt crust, green olive oil
CHASSAGNE-MONTRACHET 1ER CRU, B. MOREY, BOURGOGNE, FRANCE 19
WILD TURBOT, CAVIAR PRIMEUR (20 GRAM) 105
Potato mousseline, yuzu beurre blanc, parsley oil
MACON VERZE, DOMAINE LEFLAIVE, BOURGOGNE, FRANCE 15
From the field
BLACK ANGUS BEEF ENTRECOTE 43
Bone marrow, pommes pont neuf, béarnaise sauce
BOSMAN“ADAMA” WELLINGTON, SOUTH AFRICA 10
VENISON 41
Hibiscus, pak choi, crispy shiitake
“ORGIOLO” LACRIMA DI MORRO D’ALBA, MAROTTI CAMPI, ITALY 10
From the garden
RISOTTO ‘CARNAROLI’ 24
Pumpkin, goat cheese beignet, pumpkin seed oil
"GOLD-QUADRAT", SYBILLE KUNTZ, RIESLING, GERMANY 12
LEMON AND THYME GNOCCHI 22
Shiitake, baby gem, old Beemster cheese
CHATEAU MUSAR, HOCHAR PERE ET FILS, BEKAA VALLEY, LEBANON 11
* OUR SOMMELIER’S WINE SELECTION BY THE GLASS
FROM THE RAW BAR
FISH
SALMON 6
SEA BASS 6
DORADE ROYALE 7
SALMON EGGS 7
SCALLOPS 7
SWORDFISH 7
YELLOWFIN TUNA 8
FISH “DU JOUR” 10
TASTING FROM THE RAW BAR 18
Served with traditional or European garniture
ALVARINHO, QUINTA DO REGUEIRO, VINHO VERDE, PORTUGAL 8
CAVIAR
Served with blinis, crème fraîche and traditional or European garniture
CAVIAR FROM STURIAS HOUSE (30 GRAM, 50 GRAM OR 100 GRAM)
BAERI ‘CLASSIQUE’ 70, 115 OR 225
OR
BAERI ‘PRIMEUR’ 80, 135 OR 265
GOSSET BLANC DE BLANCS, CHAMPAGNE, FRANCE 24
TARTARE
YELLOW FIN TUNA 15
“Vitello Tonnato”, glass noodles, horseradish
APOSTELHOEVE “CUVEE XII”, MAASTRICHT, NETHERLANDS 15
SMOKED SALMON 15
Granny Smith, mustard, crème frâiche
SAUVIGNON BLANC, MUDDY WATER, MARLBOROUGH, NEW ZEALAND 9
SPICY SCALLOP AND UMAMI OYSTER 15
Chili mayonnaise, spring onion, nori-wonton crisp
CAPITEL CROCE, ANSELMI, VENETO, ITALY 9
DORADE ROYALE AND ALASKA CRAB 17
Avocado, bergamot, soya jelly
PINOT BLANC AUXERROIS, SCHOFFIT, ALSACE, FRANCE 6
SEA BASS AND CAVIAR BAERI (5 GRAM) 28
Egg yolk tempura, lime zest, parsley
GOSSET BLANC DE BLANCS, CHAMPAGNE, FRANCE 24
OYSTERS PER PIECE
LA SPÉCIALE TARBOURIECH ‘ROSE’ MEDITERRANEAN SEA 5.5
EXCLUSIVELY AVAILABLE IN BRIDGES
SPECIAL GILLARDEAU NO4 ATLANTIC SEA 4
UMAMI OYSTERS NO3 NORTH SEA 4
DAVID HERVÉ'S ROYAL CABANON ATLANTIC SEA 4
CRUSTACEANS
TIGER PRAWN 5
SCALLOPS PREPARED AS CEVICHE 8
GREY SHRIMPS 100 GRAM 12
ALASKA CRAB 100 GRAM 12
HALF LOBSTER 23
THE GRAND OCEAN PLATTER (TWO COVERS) 59
Selection of oysters, tartars, tiger prawns, king crab, scallops ceviche
ALVARINHO, QUINTA DO REGUEIRO, VINHO VERDE, PORTUGAL 8 |
DESSERTS
CHEESE TROLLEY 16
Selection of French and Dutch cheese
COUP DE COEUR DU SOMMELIER
PINEAPPLE CRUMBLE 14
Star anise infused pineapple, coconut ice cream, croquant
TOKAIJ “LATE HARVEST”, MYLITTA, HUNGARY 12
RED PORT SABAYON 14
Vanilla ice cream, cinnamon waffle, roasted fig
CELLER ESPELT, AIRAM, EMPORDÀ , SPAIN 12
CHOCOLATE WALNUT CAKE 14
Pear sorbet, Alpaco chocolate mousse
MAS AMIEL, CUVÉE 10 ANS D’ÂGE, MAURY, FRANCE 9
CITRUS AND EARL GREY 14
Mandarin curd, blood orange sorbet, lime gel, earl grey foam
VIGNEAU – CHEVREAU “CUVÉE CHÂTEAU GAILLARD”
VOUVRAY MOELLEUX, FRANCE 9
CHOCOLATE FONDANT 14
Banana flambé ice cream, ganache, mousse of Jamaican rum
ROMATE PX SHERRY, JEREZ, SPAIN 8
BLUE BERRY “SKYR” 14
Blueberry quark, eucalyptus, liquorice meringue
OLIVARES, DULCE MONASTREL, JUMILLA, SPAIN 12
HOMEMADE ICE CREAM AND SORBETS 14
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