The 27¤ menu
(appetizer, main course, dessert - drinks not included) see in A la carte- Starters
- Warm Veal ‘s Head in Gribiche Sauce
- Fish Salad with Creamy Vodka Sauce
- Fisherman’s Soup with Accompanying Sauce
- Six Fresh Oysters
- Hot Goat's Cheese with Smoked Salmo
- Pot of Snails and Scallops in Garlic Sauce
- Raw Salmon and Large Scallops with Creamy Lemon Sauce
- Lyon Sausage with Hot Potatoes and Salad
- Terrine of Foie Gras with Salad
- Mains courses
- Sauerkraut with Three Fish, Mussels and Shrimp
- Pan Fried Salmon Steak with Morels Sauce
- Filet of Cod with Saffron
- Grilled Sea Bass with Fennel Sauce
- Grilled Sea Bass with Fennel Sauce
- Grilled or Pan Fried Sole (if avaible) +9,60¤
- Vegetarian plate and cereals
- Steak with Bordeaux Sauce and Marrow Bone
- Suckling Pig Grilled potatoes
- Thinly Sliced Duck Breast with Honey
- Roasted Veal Kidneys in Porto Sauce
- Roasted Crown of Lamb with Rosemary
- Desserts
- Pear and Almond Tart with Ice Cream
- Home Made Tiramisu with Ice Cream
- Creame Brulée with Vanilla Bourbon
- Red Berries and Sorbet in a Crêpe Cone
- Pear “crêpes” topped with pear alcohol
- Mango Ice Soufflé
- Biscuit in Bitter Chocolate and Orange Sauce
- Ile flottante with almonds in a light custard
- Ice cream, sorbet
- a cake of your choose