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La Carte
| Starters |
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Marbled goat with pesto and mesclun |
| Gazpacho with crawfish |
| Rillettes with two salmons |
| 6 Burgundy’s snails |
| Mesclun salad with parmesan and smoked duck filet |
| Shandy of salads to grasses and oil olive |
| Assorted pork cuts |
| Terrine of salmon with chives sauce |
| Starters of the day |
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| Black pudding with piment |
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| A leg of duck with spices |
| Salmon fillet with olive oil |
| Supreme of sea-bream in anise sauce |
| Beef fillet grilled |
| Vegetarian plate (Assortiment of vegetables) |
| Steak with green peppercorn sauce |
| Sliced chicken breast with mushrooms |
| Main courses of the day |
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Crème brûlée |
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| Prunes of Agen to the red wine |
| Caramel flavoured cream |
| Strawberry Ice cream dessert with meringue |
| Blackcurrant mousse with raspberry sauce |
| Nougat ice-cream, with raspberries souce |
| Opera cake with vanilla flavoured custard (Crunchy coffee & chocolate cake) |
| Ice cream bowl 2 scoops |
| Lemon sorbet with vodka |
| Brie de Meaux (Cheese) |
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