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Group Menu

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Group Menu 48 € inc. tax (44.43 € ex. tax)

 

A choice of starters, main courses and desserts

 

 

Reception

Red fruit kir upon arrival.
Pre-starter.

 

 

Starters

  • Cream of jerusalem artichokes and "charlotte" potato, diced salpicon chicken confit with chesnuts.
  • Fresh salmon gravlaxmarinated in whisky tomato and ginger condiment, thin jelly of granny smith apple and dill.
  • Half cooked terrine foie gras and chutney with grapefruits.

 

 

Main Courses

  • Red mullet fillets on a bed of Japan pearls ( of manioc ) with basil, crushed razor shells and black olives, shellfish broth marinière-style..
  • Leg of lamb center cuts with fresh thyme, steamed sweet potato, creamof green mizuna ( salade), thin biscuitseasoned with balsamic vinegar.

 

 

Sweeten your palate…

 

 

Desserts  

  • Platter of three specially selected cheeses.
  • The lemon tart: biscuit with pink pralines, lemon and mascarpone cream, combawa-scented jelly (exotic citrus fruit), shortbread pick-up stick and limoncello syrup
  • Revisited black forest, vanilla cream, chocolate mousse and crunchy, flambéed morello cherries.

 

Coffee and sweets.

 

 

1 bottle per 3 persons of Languedoc Roussillon White or Red.


Options and extras :

  • Mineral Water 4.50 € inc. tax (4.27 € ex. tax)
  • Cheese platter 5.00 € inc. tax (4.74 € ex. tax)

 

 

Head Chef Laurent Riflade

 
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