|
Our dishes to take |
|
-
Taboulet |
25 pers |
40.00 |
|
-
Piemontaise |
25 pers |
40.00 |
|
-
Salad of dough to the tuna |
25 pers |
40.00 |
|
- Salad
Niçoise |
25 pers |
40.00 |
|
Cold Entries |
|
-
Ake of rabbit in
frost |
|
9.00 |
|
-
Méli-mélo
of salmon smoked |
|
8.50 |
|
-
Terrine of
poultry to the fat liver |
|
13.00 |
|
-
Terrine
océane to the brocolis |
|
9.00 |
|
-
Terrine of
vegetables |
|
2.00 |
|
-
Bread
Surprised ( cream salmon ham) |
|
40.00 |
|
Hot entries |
|
-
Flan of Saint -
Jacques to spray them |
|
11.00 |
|
-
Slipper of
salmon to leeks |
|
10.00 |
|
-
Aumonière
of monkfish to the small vegetables |
|
10.00 |
|
-
Crusty of surmullet to spinach |
|
10.00 |
|
Dishes |
|
-
Quails roasted to
the cèpes |
|
12.00 |
|
-
Half
cockerel to herbs |
|
10.00 |
|
-
Cute of
calf to the small vegetables |
|
12.00 |
|
-
Thigh of
duck to the berries of blackcurrant |
|
12.00 |
|
Desserts |
|
-
Ganache to the
three chocolates |
|
5.00 |
|
-
Bavarois
raspberry |
|
5.00 |
|
-
Tiramisu |
|
5.00 |
|
-
Bavarois to
the pralin and tangerine |
|
5.00 |
|
Small ovens |
|
-
Salted |
5 pars |
2.50 |
|
-
Sugared |
5 pers |
2.50 |
