COCKTAILS
NOIRE
VERMUTH, GIN, CASIS LIQUEUR, BLACKBERRY, ROSEMARY SYRUP
CARTUJO
GIN, ANIS, HERBS LIQUOR, WHITE EGG, SODA
VIN D´ANANAS
COGNAC, CHAMBOR, CINNAMON SYRUP, PINAPPLE JUICE
MOCKTAILS
SOURIRE
TONIC WATER, APPLE JUICE, HONEY, BASIL
ZIVA A LA MODE
CREAM, COFFE, CINNAMON SYRUP, MAPPLE HONEY
SALMON GRAVLAX
Fresh slices of Salmon, dill dressing, sour cream, lemon peel, pickles and orange
BRIOCHE PATE WITH ONION JAM
Duck pate with brioche bread, served with onion marmalade
WILD MUSHROOM DUXELL VEAU-VENT
Wild mushrooms ¨au gratin¨ gruyere cheese & white truffle oil
GRILLED ASPARAGUS MILLEFEUILLE AND HOLLANDESA SAUCE
Grilled Asparagus ¨millefeuille¨ with hollandaise sauce
BURGUNDY ESCARGOTS WITH BUTTER
Escargots , garlic & parsley butter
ONION SOUP
Onion soup ¨au gratin¨
ARMAGNAC LOBSTER BISQUE
Armagnac Lobster bisque
LYONNAISE SALAD
Mixed lettuce, salted bacon, poached egg & croutons
NICOISE SALAD
Seared tuna, Cambray potato, french green beans, olives & hard-boiled egg with mustard vinaigrette and anchovies
SCALLOSP WITH MEDITERRANEAN BUTTER
Olives, dry tomato, lemon, chives & basil.
POTATO CRUSTED GROUPER
Wine white sauce with rosemary.
CONFIT SALMON FILLET
Rustic potato ¨purée¨, olive oil, fine herbs and citrus sauce.
ALMOND CHICKEN SUPREME
Stuffed with goat cheese, toasted almond, mushrooms sauce and Pilaf rice.
BEEF FILLET WITH PEPPER
Served with gratin potato.
RIB EYE WITH ROQUEFORT CHEESE SAUCE
Served with butter confit potato.
ROASTED LAMB CHOPS
Thyme sauce and Provencal vegetables
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Raw ingredients are carefully handled, however, their ingestión remains at the diner´s discretion.
CRÊPES SUZETTE
Crepes Suzette "liqueur orange"
CHOCOLATE FONDANT
Salty caramel sauce and vanilla ice cream.
CRÉME BRULÉE
Tasty vanilla custard
TARTE TATIN
Apple tarte caramelized
POTATO AND LEEK SOUP
sautéed peas and basil
RICE BOMB
Rice bomb, tofu over mashed broccoli and rice milk
VEGGIE LASAGNA
Tomato sauce and roasted asparagus