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Cold
Appetizers
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Market
crudites, fresh herbs vinaigrette FF60
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Rosette
de Lyon (dry salami) bread & butter FF50
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Smoked
filet of swordfish in carpaccio FF70
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Home
made duck liver terrine with white port wine FF125
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THE
ARTISAN MASTER 'CARLE' ROQUEFORT CIIEESE & A glass of Chateau Dorleac
(SWEET GRAVES) FF78
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Cold
eggplant Terrine with fresh basil FF55
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Gaspacho
prepared with the red peppers from Espelette FF75
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Cesar
Salad (ROMAiNE-ANCHOVY SAUCE -PARMESAN) FF55
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Rabbit
terrine wedged in chive's aspic FF68
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Warm
Appetizers
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Crayfish
tails gratinee with macon blanc wine FF70
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Veal
terrine in a tepid puff pastry with fresh Basil FF75
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Sauteed
duck liver scalops on toasted ginger bread FF105
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Panfried
mushrooms (Pleurotes) a la provençale FF68
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Fishes
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Steamed
fresh Cod and grilled zucchinis FF130
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Grilled
Salmon back on steamed shredded leeks FF110
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"Huge
Shrimps" with a mixed green salad and fresh herbs vinaigrette FF120
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Simmering
Casseroles at your table
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Sauteed
farmed chicken with vanilla, tarragon and cream FF135
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Whole
veal kidney braised with bacon-oignons-mushrooms FF150
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Roasted,
grilled and Panfried Meats
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Panfried
veal skirt steack with creamed shallots FF110
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Knife shredded country sausage with a green vegetable puree FF95
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Grilled,
whole breast of duck spread with fresh duck liver FF160
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The
he-man steack for two (NORMANDY BEEF 2 LB) with Bearnaise sauce
FF180
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Chetterlings
Fricassee (five A rating) Michel's way! FF95
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Lightly
breaded baby veal scalop FF135
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Our
own "fat preserved" roasted leg of duck with Sarladaise potatoes
FF115
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The
French classic 'Knife shredded Steack Tartare' FF105
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Additional
Garnitures and Salads
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Creamed
Morrels FF75, Geen salad and herbs
FF35,Green beans FF35,
hornefries FF30
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Gratin
Dauphinois FF40, green vegetable puree
FF35
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FARMED GOAT CHEESES PLATTER FF65
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