Trinity Restaurant and Cocktail House

Beef tartare with smoked quail egg, potatoes, pearl onions and mustard seeds.

Scallops with chorizo, served with toasted bread and herb butter.

Six snails baked with garlic butter and herbs.

Rabbit pâté with pears and cherries cooked in wine.

Wild sea bass crudo with red orange sauce, chervil, chili jam and beet chips.

Shrimp in Provençal sauce with breadcrumbs and citrus zest.

Smoked octopus with potato mousse, green beans and burnt paprika.

Burrata cheese with golden beets, Romesco sauce, cranberries and smoked almonds.

Creamy Jerusalem artichoke soup with truffle duxelle, green beans and herb oil.

Beef cheek Bourguignon with mashed potatoes, bacon, pearl onions and mushroom tartlet.

Beef fillet with potato pavé, porcini mushrooms, truffle aioli and Port wine sauce.

Roasted eggplant with Provençal sauce, caramelized onions, garlic chips and beans.

Ravioli with goat cheese, beets, pistachios and Parmesan cheese sauce.

Duck breast with mashed potatoes, cherry compote, demi-glace sauce and mango.

Cod loin with sea fennel, chervil, sea plants, Sauternes sauce and trout roe.

Octopus with burnt potatoes, paprika, Romesco sauce and pickled onions.

White chocolate crème brûlée with cherries.

Chocolate fondant with coffee ice cream, salted caramel and toasted almonds.

Homemade sorbet quenelle with a seasonal selection.

Crêpes Suzette with orange zest, cinnamon ice cream and Cointreau liqueur.