"A gastronomic traditionnal meal"
| Escalope of foie gras from Duck aromatised with Pommeau |
| suggestion (glass of Pommeau from Normandy 4cl + 3,50€) |
| or |
| Smoked salmon served with a blenis |
| or |
| Sea Food |
| or |
| Duck's Foie gras home-made |
| ********** |
| Monkfish à l'Américaine* |
| or |
| Grilled sole* |
| or |
| Feuilleté garnished with sole and leeks* |
| or |
| Beef rib (2 persons) |
| or |
| Beef fillet Rossini |
| or |
| Veal's Kidney with mustard sauce |
| or |
| Roast lamb cutlets aromatised with herbs(2 persons) |
| ********* |
| Hot Goat cheese or hot camembert or hot crottin de chavignol on green salad |
| or |
| Cheese board |
| ********* |
| Sabayon of red fruits "Gratin" |
| or |
| Colonel (lemon sorbet + vodka) |
| or |
| Greedy plate "assortment of dessert" |
| or |
| Ice Volcano flamb with Grand Marnier |
| 35,50 € Net price Starter,main course, cheese and dessert |
| 42,00 € Net price Starter,main course, cheese and dessert |