STARTERS

 - Goat Cheese Raviolis with a Chive Cream Sauce           55F

- Piperade (Tomatoes, Peppers and Scramble eggs)          55F

- Chicory and Roquefort Salad           50F

- “Tatin” Tomato Pie    50F

- “Roquette” Salad with Parmesan Italian Chese and olive oil    45F

- “Rates” potatoes with Sevruga Caviar     75F

- Mini Pizza with tomato and Mozzarella      45F

- Chinese Steams with two Sauces      45F

- Fresh Sea Food Marine Style      60F

- Bastella of Pigeon (north African Way)         50F

 

MEATS

 - Farm Rabbit with a mustard Sauce       90F

- Leg of Lamb with Sweet Peas and Roasted Tomato    95F

- Filet and leg of Duck, Orange Sauce        95F

- Filet Mignon of Pork Fillet with Honey and Ginger                100F

- Pan Cooked Beef Filet, Potato Cake                140F

- A Must – Our Traditional Roast Beef-Mashed Potatoes    85F

- Skewer of Chicken and Leek with a Curry Sauce       85F

- Pan Cooked Steak with a Béarnaise Sauce (on the side)                100F

                       

FIHES

 - Two Fishes Tartar      85F

- Sole Miller’s Wife Style (Floured)        150F

- « Okaido », Japanese Sashimi Plate       100F

- X-Size Prawns With a Ground Nut Sauce and Vegetable Banana   120F

- Filet of Bar  “en Papillotte” With Fennel and aniseed Flavour      120F

- Filet of Hake with Saffron sauce          90F

- Tuna Steak with smashed potatoes and “Tapenade”      100F

 

DESSERTS

 - Mini Melting Chocolate Cake (Famous)       45F

- Plumb apple Tart with Vanilla ice Cream      50F

- Skinned Fresh Fruits       45F

- Gratin of fruit       45F

- Small pineapple sliced with Cinnamon ice Cream     35F

- Cake with Chestnut and Bayleys      50F

- Rum Baba !!!      50F

                               - Cheese : Saint Marcelin       45F