STARTERS
Velouté of vegetables and cepes mushrooms
Mix of salad
Fried beignet of halibut
Pigeon salad and red beet
MAIN COURSES
Roasted scallop ..................................................24.
Beef sirloin .......................................................28.
Leg pheasant ......................................................21.
Deer sliced and red wine sauce.............................19.
Liver veal braised................................................25.
CHOICE OF DESSERTS
MENU GOURMAND....................................................49.
Specially prepared for entire table
Wine pairing available à partir de.................................30.
Mise en appétit
FIRST STARTER
Vegetable broth and Yuzu
SECOND STARTER
Lobster and salt of coral
MAIN COURSE
Roasted duck breast
Dessert de Sébastien
Open Thursday and Friday at 11h30
Open Tuesday and Wednesday for groups of 12 people and more.
Contact us.
