Menus

Menu of Thursday 12 March 2020

Seasonal & selected products, passionate producers
For lunch: Starter/main dish or Main dish/dessert for 29€ & Starter/main dish/dessert for 35€.
**Limited choice**

Organic boiled eggs and white asparagus from France, Chef's mayonnaise

12,00€

Chicoree salad with Comté cheese & walnuts, croutons

10,00€

Rillettes of Scottish salmon with cottage cheese, dill and fresh herbs, toast

10,00€

The famous snails of Burgundy

12,00€ 6

20,00€ 12

Dublin prawns( circa 350 gr.) and Chef's mayonnaise

18,00€

Pumpkin velouté with ginger, coral lentils, coconut milk / & foie gras, home made croutons

9,00€

12,00€

Plate of Iberian ham « DUROC » from OLIVERAS’ RESERVE 24 months old/ + cheese

15,00€

19,00€

Chef’s foie gras & dry fruit chutney, toasted bread

18,00€

Chef‘s poultry liver terrine, stewed onions

9,00€

Warm leeks with vinaigrette & grilled pancetta

9,00€

Duck breast from Landes roasted, mashed potatoes

23,00€

Beef tartar "Charolais" (prepared) french fries, salad

22,00€

Vegetarian plate with mushrooms, Thaï rice & wok cooked vegetables

19,00€

Green curry of farm poultry with coco milk, Thaï rice

23,00€

Angus sirloin of beef XL & garlic butter, French fries, salad

29,00€

Swordfish « à la plancha » & Teriyaki sauce, fresh vegetables, Thaï rice

25,00€

Comté « AOP », Cheese from Corsica : tomme or U Pecurinu, Camembert AOP (raw)

8,00€

Plate of mixed cheese

10,00€

Tatin pie with apples & sea salted caramel, vanilla ice-cream

10,00€

Dark chocolate mousse (Guajaquil 64% chocolate)

9,00€

Pannacotta with raspberries coulis

9,00€

Crème brûlée flavoured with BOURBON vanilla

10,00€

Gourmet coffee (selection of tiny desserts)

9,00€

Ice-creams and sorbets by Maison FOENIX (1/2/3 sc.)

9,00€

Our team will be delighted to make you discover our 70 references wine list

Menus

Menu of Thursday 12 March 2020

entrée

Organic boiled eggs and white asparagus from France, Chef's mayonnaise

Chicoree salad with Comté cheese & walnuts, croutons

Rillettes of Scottish salmon with cottage cheese, dill and fresh herbs, toast

The famous snails of Burgundy

Dublin prawns( circa 350 gr.) and Chef's mayonnaise

Pumpkin velouté with ginger, coral lentils, coconut milk / & foie gras, home made croutons

Plate of Iberian ham « DUROC » from OLIVERAS’ RESERVE 24 months old/ + cheese

Chef’s foie gras & dry fruit chutney, toasted bread

Chef‘s poultry liver terrine, stewed onions

Warm leeks with vinaigrette & grilled pancetta

plat

Duck breast from Landes roasted, mashed potatoes

Beef tartar "Charolais" (prepared) french fries, salad

Vegetarian plate with mushrooms, Thaï rice & wok cooked vegetables

Green curry of farm poultry with coco milk, Thaï rice

Angus sirloin of beef XL & garlic butter, French fries, salad

Swordfish « à la plancha » & Teriyaki sauce, fresh vegetables, Thaï rice

CHEESE

Comté « AOP », Cheese from Corsica : tomme or U Pecurinu, Camembert AOP (raw)

Plate of mixed cheese

dessert

Tatin pie with apples & sea salted caramel, vanilla ice-cream

Dark chocolate mousse (Guajaquil 64% chocolate)

Pannacotta with raspberries coulis

Crème brûlée flavoured with BOURBON vanilla

Gourmet coffee (selection of tiny desserts)

Ice-creams and sorbets by Maison FOENIX (1/2/3 sc.)

Map and Contact

Contact us

Menus

Menu of Thursday 12 March 2020

entrée

Organic boiled eggs and white asparagus from France, Chef's mayonnaise

Chicoree salad with Comté cheese & walnuts, croutons

Rillettes of Scottish salmon with cottage cheese, dill and fresh herbs, toast

The famous snails of Burgundy

Dublin prawns( circa 350 gr.) and Chef's mayonnaise

Pumpkin velouté with ginger, coral lentils, coconut milk / & foie gras, home made croutons

Plate of Iberian ham « DUROC » from OLIVERAS’ RESERVE 24 months old/ + cheese

Chef’s foie gras & dry fruit chutney, toasted bread

Chef‘s poultry liver terrine, stewed onions

Warm leeks with vinaigrette & grilled pancetta

plat

Duck breast from Landes roasted, mashed potatoes

Beef tartar "Charolais" (prepared) french fries, salad

Vegetarian plate with mushrooms, Thaï rice & wok cooked vegetables

Green curry of farm poultry with coco milk, Thaï rice

Angus sirloin of beef XL & garlic butter, French fries, salad

Swordfish « à la plancha » & Teriyaki sauce, fresh vegetables, Thaï rice

CHEESE

Comté « AOP », Cheese from Corsica : tomme or U Pecurinu, Camembert AOP (raw)

Plate of mixed cheese

dessert

Tatin pie with apples & sea salted caramel, vanilla ice-cream

Dark chocolate mousse (Guajaquil 64% chocolate)

Pannacotta with raspberries coulis

Crème brûlée flavoured with BOURBON vanilla

Gourmet coffee (selection of tiny desserts)

Ice-creams and sorbets by Maison FOENIX (1/2/3 sc.)

Map and Contact

Contact us

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