Starters

• Ravioli of Dublin Bay prawns

  stuffed with Italian pine nuts and chervil, emulsion bisque

  21€

Main courses

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• Crunchy poultry ballotin

  with fragrant sumac, rougail vegetables, polenta with mushrooms

  25

• La bouillabaisse:the Atelier’s

  own fish soup with seafood and fish-a meal in itself!

  32€

• Charolais beef tenderloin

  forest mushrooms, house-made dauphine potatoes, bordelaise sauce

  38€

Desserts

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• A selection of 3 ice-cream and sorbets

  feathery light biscuitwith almonds

  12€

• Assorted chesse plate

  from famous Marie Quatrehomme

  12€