Lunch menu
Appetizers |
|
|---|---|
| Vegetables soup with parmesan, carrot, celeri, onion and barley | |
| Braised cheek salad with brie cheese | |
| Oyster (unit) | 2.5 |
| Foie gras, pears and dates purée (15$ à la carte) | 8 |
Main courses |
|
|---|---|
| Veal liver, balsamic and honey reduction, fingerling potatoes, Brussels sprouts and fried shallots. | 24 |
| Monkfish fillet and mussels, leeks, kale, carrots, fennel, herbs oil | 24 |
| Mezze maniche rigate, rosé sauce, olive, spinach, zucchinni and grilled peppers | 18 |
| Warm goat cheese, dried tomatoes tapenade, salad | 19 |
| Homemade black pudding with pancetta, mashed potatoes and pear sauce. | 24 |
| Duck confit , homemade french fries, salad | 26 |
| Grilled beef flank steak, french fries, vegetables | 26 |
| Classic beef tartar, mixed salad, fries | 23 |
| Salmon tartar, mixed salad, fries | 25 |
À LA CARTE |
|
|---|---|
| Cheese plate / 40 gr for one piece | 6 |
The lunch's small prices |
|
|---|---|
| Boréale beer on tap : white, red ale, blond | 4/7 |
| Chardonnay Campagnola (blanc) - Mas des Tourelles, Languedoc (rouge) | 25 |
| Pocas, Portugal (blanc) - La Mothe du Barry, Bordeaux (rouge) - Chianti Piccini (Rouge) | 30 |
Main Menu
Appetizers |
|
|---|---|
| Fresh oyster (per unit) | 2.5 |
| Soup of the day | 9 |
| Classic beef tartar since 1984 | 16 |
| Salmon tartar with dill, capers and lemon | 17 |
| Famous warm goat cheese, dried tomato tapenade | 16 |
| Lobster broth soup, saffron vegetable and crab, scallops, mussels | 16 |
| Monkfish warm carpaccio, bell pepper ketchup, black olives, crispy polenta | 16 |
| Squash tart, bell pepper foam, fried shrimps, chimichurri | 14 |
| Elk carpaccio, Le Fleuron cheese, chicory and blackcurrant liqueur, apples, sour cream | 16 |
| Duck tartar, creamy poultry liver, marinated beet, arugula pesto | 17 |
| Foie gras at low temperature, fig and honey flaky tart, onion and nuts purée | 22 |
Main course |
|
|---|---|
| Classic beef tartar, homemade fries, mixed salad | 28 |
| Salmon tartar with dill and capers, homemade fries, mixed salad | 29 |
| Celery root ravioli, white beans purée, cashew nut cream, chanterelles | 26 |
| Fish suggestion of the day | 36 |
| Black cod, spiced squash, smoked scallop and balsamic snail, beurre blanc | 34 |
| Duck leg confit in red wine, green lentils, sweet potato and ginger | 28 |
| Duck breast, fava beans, plum chutney, parsley roots, duck juice | 32 |
| Veal filet, veal crépine stuffed with pistachios and morels, anise sweet potato, black truffle juice | 38 |
| Grilled Highland beef shoulder, herb crushed potato, creamy shallot and black garlic sauce | 32 |
The desserts
| Sugar pie | 7 |
| Crème brûlée | 8 |
| Frangipane, poached pear, caramel, pear and ginger sorbet | 9 |
| Half-baked chocolate cake, crème anglaise, coffee ice cream | 9 |
| Tasting plate for two | 18 |
Cheese Plate |
|
|---|---|
| Plate of 40g | 7 |
| Plate of 80g | 14 |
| Plate of 120 g | 21 |
Dessert Wines 50ml |
|
|---|---|
| Vinedos Verticales, Noctiluca, Moscatel, Malaga, 2016 | 9 |
| Domaine Labet, Les Exaltés, Macvin du Jura | 12 |
| Château Rieussec, Sauternes, 2017 | 17 |
| Jacques Puffeney, Vin jaune, Arbois, 2012 | 20 |
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 | 12 |
| Brazilian: Brandy, Tia Maria, orange liqueur | 12 |
| Irish: Jameson, Irish Mist, Bailey's | 12 |
| Mexican : Tequila, Tia Maria | 12 |
Digestive Cocktails |
|
|---|---|
| White Russian : Tia Maria, vodka, milk | 12 |
| Black Russian: Tia Maria, vodka | 12 |
| Tia Espresso : Tia Maria, vodka, coffee | 12 |
| Frangelico Espresso : Frangelico, vodka, coffee | 12 |
Weekend lunch
BRUNCH - 3 COURSES ($28 per person) |
|
|---|---|
| Pork and quail cassoulet | |
| Crab cakes, avocado and lime purée | |
| Bufarella cheese, marinated red bell pepper, coppa | |
| Benedict egg on homemade bretzel, prosciutto, mustard ricotta | |
| Fish brandade toast, poached eg, lemon fennel confit, fried capers | |
| Squash clafoutis, Amaretto apple, nuts, balsam fir crème anglaise | |
| Apple, cardamom and salted caramel cake | |
À LA CARTE |
|
|---|---|
| Soup of the day | 9 |
| Warm goat cheese, brioche, dried tomatoes and balsamic vinegar | 16 |
| Local cheese plate (60g) | 12 |
| Classic beef tartar, homemade fries, mixed salad ($14 for appetizer) | 23 |
| Salmon tartar with dill and capers, homemade fries, mixed salad (15$ for appetizer) | 25 |
| Beef flank steak, mashed potato, vegetables | 26 |
| Duck confit, homemade fries, mixed salad | 24 |
| Black pudding, mashed potato, vegetables | 23 |
Treat yourself! |
|
|---|---|
| Mimosa | 10 |
| Cava brut (blanc ou rosé) | 10 |
| Verre de champagne | 20 |