Our menus

in 3 courses
(Not avalaible saturday evening and holydays)

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Pumpkin cream soup – Fat Pork – bread roasted
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Filet of Poultry – boiled maize flour – creamy sauce
or
Omble Chevalier Lake fish – carot – Spinash – Tangerine
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Brioche like “Pain perdu” – Passion fruit – Coconut
***
This menu is seasonal, developed according to market opportunities

1 starter + 1 main course + 1 dessert : 60€
Cheese in the menu + 5 €

Starter:

-Duck Liver – Quince – Port     
-Marinated Salmon”Gravlax” – Potatoes Roseval – purée of watercress
-Langoustines in a ravioli – Mushrooms – Herbs – Caviar of Sologne (extra 7€)  

Fish and Meat

-Wild Turbot – Yam – Onions – Tarragon
-Veal Sweatbread – Scallops – Zita pasta – creamy sauce (extra 7€)    
-Roasted Pigeon – purée of Carot – Lemon confit
-Filet of Beef – Gnocchi – Cèpes mushroom – Truffle sauce

Cheese and Dessert

-Selection of cheeses fresh and matured    
-Cream of Chestnuts – Meringue – Vanilla-Rum ice cream 
-Lemon and Chocolate “Guayaquil” gratin – Chocolate sorbet      
-Ravioli Mango and Passion fruit – Guava sorbet

Starter + Fish + Meat + Dessert : 69€

Starter:

-Duck Liver – Quince – Port     
-Marinated Salmon”Gravlax” – Potatoes Roseval – purée of watercress
-Langoustines in a ravioli – Mushrooms – Herbs – Caviar of Sologne (extra 7€)

Fish and Meat

-Wild Turbot – Yam – Onions – Tarragon
-Veal Sweatbread – Scallops – Zita pasta – creamy sauce (extra 7€)       
-Roasted Pigeon – purée of Carot – Lemon confit   
-Filet of Beef – Gnocchi – Cèpes mushroom – Truffle sauce

Cheese and Dessert

-Selection of cheeses fresh and matured
-Cream of Chestnuts – Meringue – Vanilla-Rum ice cream
-Lemon and Chocolate “Guayaquil” gratin – Chocolate sorbet
-Ravioli Mango and Passion fruit – Guava sorbet