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-Cold entries : |
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Fat duck liver to the cloth |
23 |
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Carpaccio of fillets of surmullet marinaded |
20 |
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Tartare of salmon and crayfishes |
23 |
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Greedy reef salad of calf |
22 |
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Fish : |
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Medallions of monkfish lotte
lardés to artichokes |
22 |
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Walnut of Saint - Jacques to spray
them |
22 |
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Fillets of turbot to the cèpes |
26 |
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Harmony of fish to the butter of
saffron |
27 |
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-Cheeses : |
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Crusty to the Maroilles |
6 |
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Hot goat salad |
6 |
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Plate of cheeses |
6 |
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-Hot Entries : |
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Leafed fat liver to spinach |
23 |
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Crusty of salmon to leeks |
21 |
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Poêlée of shrimps flamed to the Pastis |
21 |
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Leafed spray to the chervil |
21 |
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Meats : |
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Cute of calf to morels |
23 |
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Reef of calf to the pleurotes |
24 |
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Fillet of bœuf to the fat liver (origin France) |
25 |
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Magret of duck to the Maroilles |
22 |
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Kidney of calf seasons Périgueux |
23 |
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-Desserts : |
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Assortment of sorbets |
7 |
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Tiramisu to raspberries |
7 |
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Charlotte to peaches |
7 |
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Greedy plate of the Huteau |
12 |
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Fresh fruit shandy |
7 |
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Our menus according to the market |
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The Surpriseded Glutton
33
€ |
Delights of the Sea
38
€ |
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(Minimum two persons)
-Cold Entry
-Entrée hot
-Sorbet
-Meat
-Dessert |
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Menu of the day
17,50 €
Safe the evening and the weekend
Service until 13h30 |
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Menu of the day
-Entry of the day
Or - Salad of gizzard
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-Dish of the day
Or - Olive of salmon
-------
Cheeses or Dessert
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Restaurant Le
Huteau, 21 place de l’Eglise 02140 Plomion Tel : 03.23.98.81.21 |
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Restaurant
Le Huteau - Copyright © 2007
http://www.restaurant-le-huteau.fr All
rights reserved
La reproduction de tout ou partie du
contenu sur ce site est interdite sans
l'autorisation écrite de l'auteur.
Web Master -
Conception Site |
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