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This document provides a menu for small plates and sharing dishes, main courses, poutines, and sides. Menu items include moules frites, Scottish steamed mussels, fried burrata, Manchego cheese fritters, fried squid, crispy whitebait, BBQ oyster mushrooms, Raspberry and pecan baked Camembert, sourdough and olives, sticky BBQ ribs, French onion soup, Gruyère rosti, buttermilk fried chicken, chicken schnitzel, cauliflower schnitzel, and Chateaubriand steak. Sides include frites, broccoli, garden salad, and min

Author

Maria Leña

Language

EN