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STARTERS
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Net price in euros |
Duck foie gras plate (terrine or pan-fried) |
21 |
Quail salad and foie gras with ceps |
19 |
Stewed snails in a parsley meurette sauce |
14 |
Calf sweetbread fricassee and foie gras |
22 |
Salmon crêpes Parmentier, cold cream with chive |
16 |
Poached scallops and scampi |
21 |
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FISH AND SEAFOOD
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Turbot fillet and scampi, fresh-herb sauce |
23 |
Lightly salted cod in a saffron marinière sauce |
17 |
Fillet of bass with sorrel |
21 |
Fillet of red mullet with tapenade sauce |
19 |
Baked lobster tails and creamy risotto |
26 |
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MEAT
|
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Roast duck breast and duck-wing confit |
21 |
Squab supremes with ceps, leg confit with salad |
22 |
Beef sirloin with chanterelles |
24 |
Rack of lamb with thyme |
21 |
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CHEESE
|
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Refined "La Baratte" cheese plate |
9 |
Baked “Granges” goat's cheese, mixed salad leaves with walnuts |
9 |
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Desserts
|
9 |
Gourmande plate “assortment of desserts” |
|
Baba with a warm topping,pineapple and mango cappuccino |
|
Hot lemon soufflé, small glass of limoncello |
|
Chocolate lava cake with vanilla ice-cream |
|
French apple tart with cinnamon ice-cream |
|
Vanilla crème brûlée |
|
Crispy briks with damsons and mirabelle plums, salted-butter caramel |
|
roasted fresh figs, vanilla ice cream |
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