STARTER
Medium boiled egg
On a creamy pumpkin
Small crispy bacon pieces and chestnuts
Roasted Pecans nuts
Smoked trout, mussels and marinated shrimp
On a remoulade of crunchy vegetables and fruits
Spinach and arugula, dill horseradish sauce/ Rye tile
Duck confit and boletus mushrooms
Duck confit terrine with foie gras and diced boletus mushrooms
Red onion compote and smoked breast of duck
Mesclun of young sprouts and dried fruits

Starter of the Day (Except Sunday)

 
MAIN COURSE
Poultry breast
Grenaille potatoes and glazed onions
Duo of tender carrots and Pleurotus mushrooms / Foie gras emulsion
Swordfish steak
Roasted swordfish steak, hazelnut crumble
Caramelized Corsican chicory and clementine
Orange butter and ginger
Salmon
Leek meunière fondue and button mushrooms
Blanquette style, with citrus fruits / Roasted parsnip
Dish of the day (Except Sunday)

 
DESSERT
Saint Marcellin cheese

Chocolate/nut keg
Dried fruit brownie
Caramel and nut crispy
Guanaja mousse, crunchy icing
Figs poached in wine
Breton shortbread and almond cream with soft fig
Pistachio ice cream and mulled wine served lukewarm
Ice cream / Sorbet

Gourmet coffee