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THE MENU

STARTERS

 

  • Salmon Gravlax “Salad-Toast-crème d’aneth” 
  • Homemade Terrine, salad
  • Mi-cuit Duck Foie Gras, toast bread
  • Seared Foie Grans Escalope 
  • Scallop & Scampis Tartare, greens Brunoise, citrus vinaigrette

MAIN COURSES

  • Carbonnade Flamande, steamed potatoes
  • Seared Entrecôte – plain or Maitre d’hôtel butter – 300 g 
  • Welsh Rarebit, Mesclun, Chips 
  • Knife-cut beef Tartare, or seared “Aller-Retour” 300 g
  • Saint Pierre filet, white lemon butter, mashed potatoes
  • Confit Lamb shank, season greens 

Children menu (up to 10 years old) : 

  • Minced beef or ham & choice of side dish
  • a scoop of ice cream

Sides : Chips, steamed potatoes, mashed potatoes, rice, greens

DESSERTS

  • Tarte Tatin “Véritable recette à l’ancienne”
  • Strawberry almond tart
  • Chocolat Charlotte 
  • Season Crumble 
  • Pain Perdu “Brioche-Cassonade-scoop of ice cream” 

Crêpes :

  • Black and white chocolat, Flambée Mandarine, Crème de Pralin 
  • Salted butter caramel, lemon/sugar
  • 3 scoops ice cream cup : 
  • Vanilla, Chocolate, coffee, lemon, lime, raspberry, pear

CHEESES

  • Cheeses selection….”According supply”

PLANCHES

  • Planche Foie Gras “Toasted bread” 
  • Planche hams and pork products 
  • Planche cheeses “According supply” 
  • Planche Mixed : Cheeses & Pork products 
  • Planche smoked salmon

ALSO….

In the afternoon…

  • Croque Mamy, salad 
  • Quiche of the day, salad

COFFEE

  • Ristretto- Light- Decaf
  • Teas- Infusions “Au Palais des Thés” 
  • Café gourmand