Asparagus in different way, lemon and Maltese sauce
prix: 34.00€
34.00€
Foie gras with apple and verbena
prix: 37.00€
37.00€
Starter of the day
prix: 16.00€
16.00€
Proposé par
Main course
Anglerfish, carrots, green cardamom and Nantes butter with cream
prix: 42.00€
42.00€
Stuffed saddle of lamb, fried poivrade artichokes, raspberry vinegar and thyme
prix: 48.00€
48.00€
Fish of the day
prix: 26.00€
26.00€
Meat of the dat
prix: 30.00€
30.00€
Proposé par
Desserts
Selection of Regional Cheeses
prix: 18.00€
18.00€
Lemon in cream, bergamot, crumble and ice cream with black sesame
prix: 17.00€
17.00€
With chocolate and black chocolate with tonka bean
prix: 17.00€
17.00€
Dessert of the day
prix: 10.00€
10.00€
Proposé par
Menu du Moment
Menu à 29€uros (entrée et plat ou plat et dessert, hors boissons) -
Menu à 35€uros (entrée, plat et dessert, hors boissons) -Au Dîner : Menu à 45€uros (entrée, plat et dessert)
Appetizer
Starter
White asparagus in different ways, coppa and peanuts
Main Course
Filleted chicken breast, mushrooms, poulette sauce (with lemon and parsley) and amber yellow wine
ou
Snacked salmon fillet, mash potatoes with olive oil and light garlic mousse
Cheese Course
Selection of regional cheeses (extra 18€)
Desserts
Black chocolate in different ways, blackberry and vanilla ice cream
&
Mignardises
Proposé par
Menu de Saison65€
Appetizer
Starter
Foie gras with apple and verbena
ou
Asparagus in different way, lemon and maltese sauce
Main Course
Stuffed saddle of lamb, fried poivrade artichokes, raspberry vinegar and thyme
ou
Anglerfish, carrots, green cardamom and nantes butter with cream
Cheese Course
Selection of regional cheeses (extra 18€)
Desserts
Lemon in cream, bergamot, crumble and ice cream with black sesame
ou
With chocolate and black chocolate with tonka bean
After-Dinner treat
Mignardises
Proposé par
Menu dégustation 89€
served for the whole table and only for dinner
Appetizer
Starter
Asparagus in different way, lemon and maltese sauce
&
Foie gras with apple and verbena
Main Course
Stuffed saddle of lamb, fried poivrade artichokes, raspberry vinegar and thyme
&
Anglerfish, carrots, green cardamom and nantes butter with cream
Cheese Course
Selection of regional cheeses
Pre-dessert
Lemon in cream, bergamot, crumble and ice cream with black sesame
Desserts
Withe chocolate and black chocolate with tonka bean