ENTRÉES

Soup of the evening 150:-
Bobonne’s Escargots 160:-
Chèvre chaud with walnuts and honey 160:-
Halibut crudo with Rolles gazpacho 225:-
Bleak roe toast with Västerbotten cheese and dill 275:-
French tomato salad 125:-
Seared foie gras with mango and green pepper sauce 205:-

MAINS

Cod with peas and truffle 385:-
Perch with fennel and blue mussels 365:-
Veal entrecote with nduja and zucchini 365:-
Boeuf Bourguignon 255:-

DESSERTS

French cheeses 1 = 50:- / 3 = 135:-
Crème Brûlée 100:-
Soufflé of the evening 120:-
Sorbet 85:-
Ingelas strawberry cake 110:-
Tarte of the evening 95:-
Chocolate truffle 40:-
Coffee, truffle and digestive 165:-

Bobonne appétit!

Changes may occur.

Please don’t hesitate to ask us if you have any food allergies.