Lunch menu
Appetizers |
|
|---|---|
| Vegetables soup with braised pork and barley | |
| Gazpacho | |
| Zucchinis stuffed with ricotta cheese | |
| Scallops ceviche with grapefruit and chanterelles | 10 |
Main courses |
|
|---|---|
| Sweatbread and shrimps with lobster sauce | 30 |
| Duck and truffle sausage | 21 |
| Grilled mackerel filet with ginger and carots cream | 19 |
| Greek salad | 18 |
| Lamb Bolognese penne pasta | 17 |
| Homemade black pudding | 18 |
| Salmon tartar | 24 |
| Classic beef tartar | 21 |
| 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, fishes and molluscs | 24 |
| Salmon tartar, asian dressing | 25 |
| Duck confit | 26 |
| Trilogy of tartars | 25 |
| 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 court-bouillon, fishes and molluscs, crouton with rouille | 16 |
| Tomato gazpacho, squids, greek vegetable, olives and feta cheese | 10 |
| Scallops from Mingan Archipelago ceviche, sea buckthorn berry, cilantro | 16 |
| Italian tomato tart, Riopelle cheese, basil oil | 15 |
| Tempura red tuna, green asparagus with camelina oil | 17 |
| Foie gras terrine, Amermelade and peach chutney, gingerbread toast | 20 |
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, mashed potatoes with bacon, mixed salad | 26 |
| Fish suggestion of the day | 35 |
| Lobster and saffron court-bouillon, fishes and molluscs, crouton | 28 |
| Potato-crusted salmon, green pea, clams | 30 |
| Lobster gnocchi, morels, zucchini, lobster sauce | 38 |
| Milk-fed veal liver, truffle macaire potato, blueberry sauce | 28 |
| Beef flank steak, shallot butter, homemade fries, vegetables | 29 |
| Duck breast, kale and dry cranberry, maple barbecue sauce | 36 |
The desserts
| Ice cream or mixed sorbets | 6 |
| Sugar pie | 7 |
| Tonka bean crème brûlée | 8 |
| Strawberry puff pastry, basil, lime frozen parfait | 9 |
| Blueberry pound cake, creamy sea buckthorn berry | 9 |
| Brownie, pumpkin seed ice cream, hazelnuts crumble | 9 |
| Raspberry and Ruby pink chocolate entremet, raspberry and mint 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 |
|
|---|---|
| Jean-Bernard Larrieu, Lapeyre, Jurançon, France | 10 |
| Mas Amiel, Maury | 11 |
| Domaine Les Terres de Fagayra, Maury Blanc, Bio, 2017 | 13 |
| Domaine Huet, Le Mont, Vouvray moelleux, 2009 | 14 |
Local Products |
|
|---|---|
| Ice perry, Domaine des Salamandres, Hemmingford | 11 |
| Ice cider, Avalanche, Clos Saragnat, Frelighsburg | 15 |
| Ice wine, Vidal , Orpailleur, Dunham | 15 |
Ports |
|
|---|---|
| Tawny 10 ans, Taylor Fladgate | 11 |
| Tawny 20 ans, Taylor Fladgate | 16 |
Festive Coffees |
|
|---|---|
| Brazilian: Brandy, Tia Maria, orange liqueur | 10 |
| Irish: Jameson, Irish Mist, Bailey's | 10 |
| Mexican : Tequila, Tia Maria | 10 |
| Spanish : Rhum, 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 smoked salmon rillettes on herbs bread | 18 |
| Migneron cheese tartiflette, pear, arugula salad | 18 |
| Buckwheat pancake, seitan, dry tomato hollandaise sauce | 18 |
| Homemade black pudding, corn cake, squash ratatouille, potatoes straw | 18 |
| Potato waffle, smoked meat, mustard hollandaise sauce | 18 |
| Brunch plate : egg benedictine with ham, bacon, sausage, creton, bacon toast, potatoes and fruits salad | 20 |
Bistro |
|
|---|---|
| Soup of the day | 9 |
| Gaspacho | 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 14$ | 28 |
| Duck confit, salad and fries | 26 |
| Lobster and saffron court-bouillon, fishes and molluscs | 26 |
| Classic steak tartar. Starter size 16 $ | 25 |
| 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 |