Lunch menu
Appetizers |
|
|---|---|
| Green peas vream with ginger | |
| Offal stuffed pork breast, mushrooms & marined onion | |
| Oyster (unit) | 2.5 |
| Crab court-bouillon | 10 |
Main courses |
|
|---|---|
| Sweetbread salad with figs | 18 |
| Beef parmentier with butternut squash purée | 22 |
| Cod, leeks cream, Beluga lentils and fennel | 21 |
| Fusilli pasta, tomatoes, black olives et aragula salad | 18 |
| Warm goat cheese, brioche, dried tomatoes, mixed salad | 17 |
| Classic beef tartar, mixed salad, fries | 22 |
| Salmon tartar, mixed salad, fries | 24 |
| Beef flank, shallot butter, vegetable, fries | 25 |
| Homemade black pudding , pears butter and potatoes | 19 |
| Saffron scallops and shrimps duo | 28 |
À LA CARTE |
|
|---|---|
| Soup or appetizer of the day | 9 |
| Cheese plate / 40 gr for one piece | 6 |
| Desserts (ask for the choices) | 3 |
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) - Chianti Piccini (Red) | 30 |
Main Menu
Appetizers |
|
|---|---|
| Fresh oyster (2,50$ per unit) | |
| Soup of the day | 9 |
| Mixed salad, blackcurrant vinegar emulsion | 12 |
| Classic beef tartar since 1984 | 16 |
| Salmon tartar with dill, capers and lemon | 17 |
| Famous warm goat cheese, dried tomato tapenade | 16 |
| Poultry soup, truffle, duck fast roasted artichoke | 16 |
| Shrimps and zucchini stuffed squid, lemongrass broth | 15 |
| Marinated beef carpaccio, bone marrow emulsion, raspberry vinegar fig | 14 |
| Warm potato salad, sturgeon with salted herbs, salmon eggs, pickled beet | 14 |
| Half squab, foie gras, squash, dry cranberry | 20 |
Main course |
|
|---|---|
| Classic beef tartar, homemade fries, mixed salad | 26 |
| Salmon tartar with dill and capers, homemade fries, mixed salad | 28 |
| Vegetarian : butternut and spaghetti squash blinis, fermented vegetables, spiced red pepper | 26 |
| Fish suggestion of the day | 36 |
| Scallops, green pea with smoked salmon bacon, celeriac purée, brown fish juice, grain mustard | 36 |
| Duck confit and ricotta ravioli, caramelized onion juice, arugula with nut oil | 27 |
| Offal stuffed pork breast, buckwheat, cumin carrot, kale | 29 |
| Bison sirloin, potato and pear flaky pie, parsley root, red wine and pepper sauce | 32 |
| Grilled beef flank, shallot butter, crushed potato | 30 |
The desserts
| Ice cream or mixed sorbets | 6 |
| Sugar pie | 7 |
| Tonka bean crème brûlée | 8 |
| Maple and pecan éclair | 9 |
| Citrus and thyme tart, meringue | 9 |
| Madeleine biscuit, praline, chocolate, honey jelly | 9 |
| Tasting plate for two | 18 |
Cheese Plate |
|
|---|---|
| Plate of 40g | 6 |
| Plate of 80g | 12 |
| Plate of 120 g | 18 |
Dessert Wines 50ml |
|
|---|---|
| Domaine Les Enfants Sauvages, Muscat de Rivesaltes, France, 2015 | 9 |
| Balestri Valda, Recioto di Soave, 2015 | 12 |
| Clos 19 Bis, Vincent Quirac, Sauternes , 2018 | 15 |
| 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 | 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 |
Weekend lunch
| Not available for now |