Vegetable soup 11.50

Home made terrine with green pepper corns 16.-

Home made marinated salmon with dill, ginger mousse 19.50

Duck liver terrine with Guérande Salt, plum marmalade 22.-

Perch filets meunière 20.50

Mussels "le Port" (June to March) 19.-

Délice des Grisons : dried meat. Swiss sspeciality 21.-

Seafood salad : mussels, surimi, shrimps, marinated salmon 29.-

Tomato and mozzarella di buffala 25.-

Warm goat cheese salad 24.-

Mediterranean : tuna, hard-boiled egg, black olives, onions 24.-

Perch filets meunière
tartare sauce or lemon sauce, green salade  38.-

Scallops with hazelnut oil, fried mushrooms and zucchinis 38.-

Scampi with puff pastry, creamy saffron sauce 49.50

Mussels "Le Port" , french fries (June to March) 28.50

Couscous : lamb, chicken, merguez, vegetables 30.50

Grilled rumpsteak 31.-

Beef tartare, French fries and toast 38.-

Veal medallions with Mustard sauce 39.-

Minced veal in a morel mushroom sauce 42.-

Grilled filet of beef 43.-

Green pepper sauce or fresh herb butter 3.-
Voronoff sauce 4.-
Morrel sauce 7.-