Lunch time menu

 

 

Home made Duck Foie Gras with fig compote

Assiette of Foie Gras (€ 3 supplement)

Marinated Scottish Salmon – citrus fruit cappuccino – gingerbread toast

Poached eggs – cream of girolle mushrooms with croutons

Salad of the day with mushrooms – ham on the bone – quince jelly

Carpaccio of beetroot and melted Chavignol goat cheese

Spicy fishballs – tartare sauce with mixed salad

An assiette of haddock with tomatoes and shrimptails and soya vinaigrette

Chef’s suggestion of the day

 

Meat dishes

Sautéed veal chops with Foie Gras – flavoured gravy

Gratin of parmesan macaroni

Pan – fried duck medallions with sweet sour sauce, flavoured with Smyrna grapes

Puréed potatoes

Rabbit in a Banyuls wine syrup

Stir - fried mixed vegetables

Filet of beef with creamed morille mushrooms (€ 5 supplement)

Parslied potatoes

 

Fish dishes

Cod steak served with nut crumble

Puy lentils

Cassolette of squid with a selection of spices

Steamed potatoes

Filet of halibut with watercress coulis

Wik – fried vegetables

Chef’s suggestion of the day

 

Ultra – thin apple tart served with calvados – flavoured pannacotta

Crispy nems with caramelised bananas – liquorice cream and coconut sorbet

Black chocolate fondant accompanied by spicy orange sauce

Crème brûlée – zest of lemon and lavender

Home – made Profiteroles with hot chocolate sauce

Tartare of pineapple and kiwi with lime and ginger

Fresh seasonal fruit salad with orange – flower syrup

Assiette of Brie de Meaux (AOC) with garden salad

Ice Creams : vanilla, strawberry, chocolate, coffee, caramel, coconut

Sorbets : apple, pear, lemon, raspberry, melon, apricot