Evening menu

 

 

Home made Duck Foie gras with fig compote

Assiette of foie Gras (€ 3 supplement)

Burgundy snails in parsley butter

St Jacques Scallops fried – citrus caramel – mache salad with walnuts

Crunchy seasonal salad whit marinated salmon – pomelo and poached egg – yoghurt and lemon dressing

Soup of seasonal vegetables and parmesan shavings

Smoked ham salad and gizzards confit – shallot vinaigrette

+Chef’s suggestion of the day

 

Meat Dishes

Parmentier confit of duck with shallots

Salad season

Pan fried foie gras – with  port sauce pans

Purred potatoes

Beef filet – green pepper sauce (€ supplement)

Potatoes roasted in foie gras

Fish dishes

Stewer nut scallops – holy herb sauce
Wild rice

Seabass filet – mushrooms sauce

Wok of vegetables

Cod filet with pistou

Pureed potatoes with olive oil

Chef’s suggestion of the day

 

Apple clafoutis – green apples sorbet

Pineapple tarte tatin – coconut sorbet ( please order beginning of meal )

Black chocolate fondant accompanied by salted butter caramel

Honey Crème brûlée

Home – made profiteroles with hot chocolate sauce

Cottage cheese and red wine poached pears

Exotic fruit salad – lemon sorbet

Assiette of Brie de Maux with garden salad

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

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