Group menus

Grilled sirloin steak and mashed potatoes
Roasted Salmon, basmati rice, beurre blanc
Supreme breast of Chicken, mushrooms cream
…
Fruit tart
Verrine of Lemon pie, Meringue
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1/4Wine ou ¼ Drink, Coffee

Tomato and goat’s cheese with Basil
Roast fresh vegetarian salad
César Ritz Salad with Salmon
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Supreme breast of Chicken, mushrooms cream
Roasted Salmon, basmati rice, beurre blanc
Beef croustillant, fresh vegetables
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Chocolate cake with crème Anglaise
Verrine of Lemon pie, Meringue
Fruit tart
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1/4Wine or ¼ Drink, Coffee

Steaklet of duck and Raspberry salad
Thaï salad, marinated shrimp, mungo bean, soy sauce
Roasted brick pastry, Touraine Goat cheese, honey
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Grilled Sirloin steak, « green pepper » sauce
Potted Duck and his potatoes
Roasted Salmon, basmati rice, beurre blanc
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Chocolate cake with crème Anglaise
« Baba au Rhum »
Profiterolles
House fruit tart
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Saumur red ou Chardonnay white
Mineral water, Coffee

Seasonal Vegetables with brick pastry
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Vegetable Tagine, lemon confit, frsh Coriandre
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Verrine of Lemon pie, Meringue
Artisan fruit ice cream sorbet
Fruit tart
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Wine, Mineral watter, Coffee

Kir and appetizer
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Landaise salad, smocked duck and foie gras
Fresh Crab salad with citrus
Gravlax Salmon with citrus
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Roasted beef, Cepes and mashed potatoes
Seared duck breast with apples and celeri Mousseline
Seabass roti, sweet potato puree and Vanilla butter
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Chocolate Lava cake of Saint Domingue
Short Bread of Bretagne, poaced Pears, Caramel sauce
Apple tart Tatin
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Bordeaux or Chardonnay (red or white)
Mineral water
Coffee

Coup of Champagne and appetizer
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Foie gras and red onion compote
Scallop with Thym flavour
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Beef filet, Perigourdine sauce
Veal casi and mushrooms, vegetables al dente
Turbot filet roti, lime
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Rasberry Macaron, white Chocolate, fresh Rasberry
Caramelized Mille Feuilles, Vanilla mousseline
Cake for special occasions, proposed by the pastry Chef
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Sancerre Blanc( Franck Millet ) ou Chablis ( Daniel Dampt )
Roc de Lussac St-Emillon, Mineral water, Café