Group menus

* Except saturdays, sundays and public holidays.

Menu 25,00 €*

Grilled sirloin steak and mashed potatoes
Filet of Salmon, dill white butter, mashed potatoes
Supreme breast of Chicken, mushrooms cream

Fruit tart
Verrine of Lemon pie, Meringue

1/4Wine ou ¼ Drink, Coffee

 

Menu 32,00 €*

Tomato and goat’s cheese with Basil
Roast fresh vegetarian salad
César Ritz Salad with Salmon

Supreme breast of Chicken, mushrooms cream
Filet of Salmon, dill white butter, mashed potatoes
Beef Cheek ,shepards pie, parmesan, mixed green salad

Chocolate cake with crème Anglaise
Verrine of Lemon pie, Meringue
Fruit tart

1/4Wine or ¼ Drink, Coffee

 

Menu 36,00 €

Steaklet of duck and Raspberry salad
Thaï salad, marinated shrimp, mungo bean, soy sauce
Roasted brick pastry, Touraine Goat cheese, honey

Grilled Sirloin steak, « Chimichurri » sauce
Potted Duck and his potatoes
Roast Salmon on chineese way

Chocolate cake with crème Anglaise
« Baba au Rhum »
Profiterolles
House fruit tart

Saumur red ou Chardonnay white
Mineral water, Coffee

 

Vegetarian Menu 36,00 €

Seasonal Vegetables with brick pastry

Vegetable Tagine, lemon confit, frsh Coriandre

Verrine of Lemon pie, Meringue
Artisan fruit ice cream sorbet
Fruit tart

Wine, Mineral watter, Coffee

 

Menu 46,00 €

Kir and appetizer

Smoked Duck and foie gras Rolls, meat Stok, onionc onfits
Fresh Crab salad with citrus
Gravlax Salmon, Dill and Horseradih cream

Roasted beef, Cepes and mashed potatoes
Grilled Sea Bass filet, roasted fennel, mashed potatoes
Poutry in Puff pastry, foie gras, natural reduction

Chocolate Lava cake of Saint Domingue
Short Bread of Bretagne, poaced Pears, Caramel sauce
Apple tart Tatin

Bordeaux or Chardonnay (red or white)
Mineral water
Coffee

 

Menu 59,00 €

Coup of Champagne and appetizer

Foie gras and pear chutney
Scallop with Thym flavour

Beef filet, Perigourdine sauce
Veal casi and mushrooms

Rasberry Macaron, white Chocolate, fresh Rasberry
Caramelized Mille Feuilles, Vanilla mousseline
Cake for special occasions, proposed by the pastry Chef

Sancerre Blanc( Franck Millet ) ou Chablis ( Daniel Dampt )
Roc de Lussac St-Emillon, Mineral water, Café