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Kempferhof Bistronomic Restaurant

starter

HOUSE DUCK FOIE GRAS marinated in vodka and green Sichuan pepper, rhubarb chutney with tarragon

19

VARIATIONS ON MOZZARELLA natural, smoked and stracciatella with seasonal accompaniments

18

SEA BREAM CEVICHE cauliflower couscous seasoned with bergamot oil and crunchy vegetables

20
CRUNCHY CESAR SALAD, parmesan cheese and croutons 16
FALAFELS, fresh salad, Greek-style mushrooms, Feta cheese and yogurt sauce 14


main course
GOLFER’S OMELETTE made with eggs from the farm. Choice of garnishes, as many as you like: tomatoes, ham, shallots, cheese, Feta and fine herbs 14

OUR LEGENDARY TARTAR seasoned by our chef 

19

SALMON AND AVOCADO CLUB SANDWICH, herb sauce

19

TOP QUALITY STEAK, American “Black Angus”, spice butter and green pepper sauce

39

FILLET OF TROUT WITH ALMONDS

26
“L’OREILLE DE MAMMOUTH”: breaded French veal chop on a bed of rocket, tomatoes, tomato coulis and capers 29
TAGLIATELLE SERVED IN A STONE POT, truffle cream, cognac, truffle pieces and mascarpone 24
YOUNG ALSACE CHICKEN WITH MOREL MUSHROOMS 24
ALL DISHES ARE SERVED WITH THE SIDE DISH OF YOUR CHOICE:
HOME-MADE FRENCH FRIES, GREEN SALAD, SPRING VEGETABLE CASSEROLE (SEASONAL), BASMATI RICE OR TAGLIATELLE.

ADDITIONAL OR SUBSIDIARY SIDE DISHES : 2,50
 


Desserts
DUO OF ROCAMADOUR AOC 7
CHOCOLATE TOWER, brownie with nut chips, Dulcey ice cream, caramel sauce and crème anglaise 9
STRAWBERRIES, fresh whipped cream with mascarpone and strawberry and basil ice cream 7
TRIO OF RAINBOW CHOUX BUNS with vanilla, violet and pistachio cream filling 8
TARTE TROPEZIENNE brioche tart with orange blossom flavoured Chiboust cream 8
PIE OF THE DAY OVER THE SEASONS  8
SORBET OR ICE CREAM MINUTE 3/5/8