|
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 |
| 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
| 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 |