A LA CARTE
Duck foie gras served on salad seasoned with a walnut oil dressing (27 €)
Seared and cold foie gras in layers of puff pastry
with a sweet and sour sauce (27 €)
Bourgogne snails served in puff pastry with a pink garlic sauce(25 €)
Pan fried foie gras deglazed in balsamic vinegar (27 €)
Roast salmon in a red wine gravy (27 €)
Oven baked turbot in a lemon butter sauce (31 €)
Beef fillet served with mushrooms (32 €)
Duck fillet steak in a red wine gravy (27 €)
Soft white cheese (4.00 €)
Cheese board (8,00 €)
Dessert (7.00 €)
Three desserts (10.00 €) |
