a la carte

Hare à la royale starts from october 30

Charcuterie (cold cuts) and cheese 28€

Duck liver foie gras, apple-fig chutney 24€ SG/SL

Partridge paté with figs and fresh thyme 14€ SG/SL

Snacké tuna from méditerranée, beets, cumin, sésame cream 16€ SG

Wild mushrooms tartlet (sparassis crépu, cep, girolles) with old comté 18€

Stuffed cabbage (recette de ma grand mère ‘ Franceline ‘) 28€

Scallops, leeks, white butter sauce with cider 38€ SG

Home made duck confit, mashed potatoes, sweet potato ketchup 28€ SG

Spaghetti squash, smoked celery carbonara, goat cheese, pleurote mushrooms 24€ SG

Macquerel, crispy homemade black pudding, celery cream 28€

Wild boar back and sausage (homemade), parsnip purée, tarragon sauce 38€ SG

Cheese plate 14€

Millefeuille à la vanille Bourbon de Madagascar 14€

Soufflé with cédrat (like lemon) and basil (to order in advance) 14€ SG

Pavlova, satsuma tapioca, pear Williams, lemon sorbet 14€ SG

Sorbet and ice cream (3 scoops) from Bac à glace 12€

A plate with three starters :

Day paté. Coleslaw salad . Fish accras
******

Hake, leeks with curry and white butter sauce with cider

or

Spaghetti squash, smoked celery carbonara, goat cheese and pleurote mushrooms

or

Lamb moussaka with kefta spices

* * * *

Day cheese
ou
Sorbet and day compote
ou
Apple-fig crumble (To order in advance)