Lunch menu
Appetizers |
|
|---|---|
| Cream of turnip soup | |
| Grilled zucchini, bocconcini cheese, César vinaigrette | |
| Fresh oyster (unit) | 2 |
| Pan seared foie gras, dates purée | 12 |
Main courses |
|
|---|---|
| Veal stew with wild mushrooms puree | 21 |
| Monkfish with bacon, vierge sauce | 20 |
| Linguine bolognese, grilled merguez | 19 |
| Grilled vegetables salad, pesto and shrimps | 18 |
| Duck breast with mustard sauce | 27 |
| Homemade black pudding | 18 |
| Classic beef tartar | 21 |
| Salmon tartar | 24 |
| Beef flank, shallot butter | 25 |
| Steak and fries | 26 |
À LA CARTE |
|
|---|---|
| Soup or appetizer of the day | 9 |
| Warm goat cheese, brioche, dried tomatoes and Merlot vinegar | 15 |
| Lobster and saffron court-bouillon | 24 |
| Salmon tartar, asian dressing | 25 |
| Trilogy of tartars | 25 |
| Duck confit | 26 |
| Desserts (ask for the choices) | 3 |
| Cheese plate / 40 gr for one piece | 6 |
The lunch's small prices |
|
|---|---|
| Boréale beer on tap : white, red ale, blond | 4 |
| Campagnola (white) - Mas des Tourelles (red) | 25 |
| Pocas (white) - La Mothe du Barry (red) | 30 |
Main Menu
Appetizers |
|
|---|---|
| Soup of the day | 9 |
| Mixed salad, blackcurrant vinegar emulsion | 11 |
| Warm goat cheese, brioche, dried tomatoes and balsamic vinegar | 16 |
| Classic beef tartar, parmigiano grissini | 15 |
| Salmon tartar with dill and capers, lemon crouton | 16 |
| Fresh and smoked salmon tartar with ginger, curry, soya and sesame | 17 |
| Trilogy of tartars | 19 |
| Lobster and saffron broth soup, fishes and molluscs, crouton with rouille | 16 |
| Vegetable terrine with salted herbs, edamame pesto | 12 |
| Rabbit kidneys vol-au-vent, smoked duck, shimeji with wild spruce tip vinegar | 13 |
| Warm white asparagus, smoked mackerel, olive oil bearnaise sauce | 15 |
| Pork meats : tongue carpaccio, barbecue flank, fried rillettes | 16 |
| Champayeur cheese for two, black truffle, honey nuts | 18 |
Main course |
|
|---|---|
| Classic beef tartar, homemade fries, mixed salad | 25 |
| Salmon tartar with dill and capers, homemade fries, mixed salad | 27 |
| Salmon tartar with ginger, curry, soya and sesame, homemade fries, mixed salad | 28 |
| Barbarie duck confit, root vegetables stew, potato confit | 28 |
| Fish suggestion of the day | 35 |
| Lobster and saffron broth soup, fishes and molluscs, crouton | 28 |
| Iceland cod, creamy oat rice, snails et smoked mussels cromesquis | 28 |
| Gnocchi, sautéed shrimps and basil cherry tomatoes, lobster sauce | 36 |
| Chicken breast stuffed with foie gras, open herbs ravioli, suprême sauce | 28 |
| Beef flank steak, shallot butter, homemade fries, vegetables | 29 |
| Duck breast, corn, kidney beans and squash, blue cheese | 29 |
| Sweetbreads caramelized in amaretto butter, lentils, chorizo, mushroom terrine | 36 |
The desserts
| Ice cream or mixed sorbets | 6 |
| Sugar pie | 7 |
| Tonka bean crème brûlée | 8 |
| Carrot cake, pineapple purée, cream cheese ice cream | 9 |
| The ''Pear-caramel'' | 10 |
| Ruby pink chocolate dome, raspberry sorbet | 11 |
| Tasting plate for two | 18 |
Cheese Plate |
|
|---|---|
| Plate of 40g | 6 |
| Plate of 80g | 12 |
| Plate of 120 g | 18 |
Dessert Wines 50ml |
|
|---|---|
| Passito di Pantelleria, Pellegrino, Italie, 2017 | 9 |
| Domaine de Souch, Jurançon, France, Bio, 2015 | 10 |
| Domaine Les Terres de Fagayra, Maury Blanc, France, Bio, 2017 | 13 |
| Balestri Valda, Recioto di Soave, Italie, 2015 | 14 |
Local Products |
|
|---|---|
| Ice cider, Verger Hemmingford, Hemmingford | 10 |
| Pear wine, Domaine des Salamandres, Hemmingford | 11 |
| Ice wine, Vidal , Orpailleur, Dunham | 15 |
Ports |
|
|---|---|
| Tawny 10 ans, Taylor Fladgate | 11 |
| Tawny 20 ans, Taylor Fladgate | 16 |
Festive Coffees |
|
|---|---|
| Québécois : Rosemont, Saint-Crème | 10 |
| Brazilian: Brandy, Tia Maria, orange liqueur | 10 |
| Irish: Jameson, Irish Mist, Bailey's | 10 |
| Mexican : Tequila, Tia Maria | 10 |
Digestive Cocktails |
|
|---|---|
| White Russian : Tia Maria, vodka, milk | 10 |
| Black Russian: Tia Maria, vodka | 10 |
| Tia Espresso : Tia Maria, vodka, coffee | 10 |
| Frangelico Espresso : Frangelico, vodka, coffee | 10 |
Brunch Menu
Brunch |
|
|---|---|
| Eggs benedictines with Turlo farm ham | 18 |
| Eggs benedictines with sautéed mushrooms | 18 |
| Poached eggs and salmon rillettes on herbs bread | 18 |
| Migneron cheese tartiflette, apple, arugula salad | 18 |
| Cinnamon pancake, salted caramel apple, oatmeal granola | 18 |
| Black pudding parmentier, sweet potato, jerusalem artichoke and dates | 18 |
| Salmon fish'n'chips, papaya, orange and red cabbage salad | 18 |
| Brunch plate : egg benedictine with ham, bacon, sausage, creton, potatoes and fruits salad | 20 |
Bistro |
|
|---|---|
| Soup of the day | 9 |
| Warm crisp goat cheese, salad, dried tomato vinaigrette | 16 |
| Salmon tartar with dill and capers. Starter size 14 $ | 25 |
| Salmon tartar with ginger, curry, soya and sesame. Starter size 16 $ | 28 |
| Classic steak tartar. Starter size 14 $ | 25 |
| Lobster and saffron court-bouillon, fishes and molluscs | 26 |
| Duck confit, salad and fries | 26 |
| Beef flank steak, shallot butter, fries | 29 |
Drinks |
|
|---|---|
| Juice : orange, apple, pinapple, grapefruit | 3 |
Happy Wine Drinks |
|
|---|---|
| Pear Mimosa | 8 |
| Glass of sparkling rosé | 10 |
| Glass of champagne | 20 |