Menu ******** Hôtel * Restaurant Logis Mon Auberge. Pont de Lunel RN LUNEL. Tél : / Fax :

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William Hill
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1 Menu Hôtel *** Restaurant Logis Mon Auberge Pont de Lunel RN LUNEL Tél : / Fax : Site Internet : Courriel : info@monauberge.com

2 Starters Card Tourte au chèvre noix 10 (Shallot, goat, honey, crushed walnut, walnut oil ) Salade Méditerranéenne 14 (Salad, tomato, cuttlefish, anchovies, octopus, pepper, mussels browned, supions, tapenade, herring filet ) Salade Grecque 14 (Salad, tortilla, black olive, paris mushroom, marinated cucumber, tomato, pepper, doughnut of calamard ) Salade Italienne 14 (Salad, zucchini, tomato, mozzarella, cured ham, penne, peppers, piquillo with parmesan, mixed tapenade 1 toast of goat ) Salade Gourmande 14 (Smoked bacon, smoked duck breast, gizzard, egg calf, bread with tomatoes, cured ham ) Salade Thaï 12 (Marinated chicken, shrimp, exotic fruit, pepper, ginger vinaigrette and basil ) Homemade foie Gras with figs and Muscat de Lunel 16 Mussels browned by Acccording to the arrival Oysters from Bouzigues by Oysters from Bouzigues with shallot and parmesan cheese by Oysters from Bouzigues by 6 11 Oysters from Bouzigues with shallot and parmesan cheese by 6 13 Salads meals Salade Méditerranéenne 19 (Salad, tomato, cuttlefish, anchovies, octopus, pepper, mussels browned, supions, tapenade, squid doughnut herring ) Salade Grecque 17 (Salad, black olive, paris mushroom, marinated cucumber, tomato, pepper, doughnut of calamard ) Salade Italienne 17 (Salad, zucchini, tomato, mozzarella, cured ham, penne, peppers, piquillo with parmesan, mixed tapenade 2 toast of goat ) Salade Gourmande 17 (2 slices of fresh duck breast, smoked bacon, smoked duck breast, turkey or chicken gizzard, calf egg, pan con tomato, raw ham, potato...) Salade Thaï 16 (Marinated chicken, shrimp, exotic fruit, pepper, ginger vinaigrette and basilic )

Fish Card Seiche à la plancha / Cuttlefish 18 Gambas flambées au pastis / Gambas flamed with pastis 17 Seiche à la Sétoise / Cuttlefish à la sétoise 14 Sole belle meunière / Sole beautiful meuniere

3 Fish Card Seiche à la plancha / Cuttlefish 18 Gambas flambées au pastis / Gambas flamed with pastis 17 Seiche à la Sétoise / Cuttlefish à la sétoise 14 Sole belle meunière / Sole beautiful meuniere 20 Cuisses de Grenouilles / Frog legs 16 Duo seiche/cabillaud au beurre blanc / Duo cuttlefish/cod with white Butter 18 Parillada de poissons selon arrivage / Parillada of fresh fish according to arrival 21 Parillada Royale selon arrivage + St Jacques, et gambas / Parillada Royale according to arrival + St Jacques, and gambas 27

4 Meat Card Magret de Canard entier / Whole duck breast 21 Pavé de Taureau / Paver of bull 18 Entrecôte beurre Maître d hôtel ~ 220 gr / Butter steak butler~ 220 gr 18 Parillada viandes selon arrivage / Parillada meat according to arrival 25 Souris d'agneau / Lamb mice 18 Plat du jour (le midi en semaine sauf jours fériés) / Dish of the day (lunch on weekdays except holidays) 10 Vegan side Tagliatelles aux légumes de saison / Tagliatelle with seasonal vegetables 12 Vegetarian plate (vegetables hot/cold) 12 Pasta side Tagliatelles filet mignon de porc au pain d épice / Tagliatelle filet mignon of pork with gingerbread 13 Tagliatelles magret sauce aux cèpes / Tagliatelle duck breast with mushroom Sauce 18 Tagliatelles filet de rouget au beurre blanc / Tagliatelle filet of red mullet white butter 16 Tagliatelles St Jacques au beurre blanc / Tagliatelle St Jacques with white butter 18

5 The gourmet side Creme brulee 6 Tiramisu According to the recipe 6 White and black chocolate mousse 6 Apple pie 5,50 White cheeses 4 Cheese plate 5,50 Fresh fruit salad 4,50 Gourmet coffee 8 Dessert of the day 4,50 Fruit of the day 4,50 Double scoop 4,50 Triple scoop 6 Chocolate profiterole 7 (Sprouts, vanilla ice cream, hot chocolate, whipped cream) Scoop Mon Auberge 7 (Coconut ice cream, Malibu, whipped cream) L Infidèle 7 (Vanilla ice cream, chestnut cream, meringue, whipped cream) Chocolate or Café Liégeois 7 (Vanilla ice cream, chocolat ice cream or cofee, whipped cream) Colonel 7 (Lemon ice cream, vodka) Peach melba 7 (Peach, vanilla ice cream, strawberry couli, whipped cream) Pear belle Hélène 7 (Pear, Vanilla ice cream, hot chocolat, whipped cream) Coupe des Iles 7 (vanilla ice cream, strawberry ice cream, chocolate ice cream, pineapple, whipped cream)

6 Menu Soirée Etape 80 à 86 selon la saison Menu of the Day Served lunch from Monday to Friday (except holidays) Formula at Entry + Dish Formula at Dish + Dessert Formula at 16 Entry + Dish + Dessert Entrance of the day to the slate Cuttlefish salad Mussels browned ****** Dish of the day to the slate Piece of butcher Cuttlefish salad ****** Dessert of the day to the slate ( Gourmet coffee + 4 )

7 Menu 19 Hot goat pie Greek salad Italian salad Mussels browned (12) Oysters from Bouzigues (6) Suppl. 2 Back of cod (white butter sauce) Cuttlelfish parsley ½ Magret with red fruits Paver of bull Dessert of the day or Tiramisu or White and black chocolate mousse or Creme Brulee or Double scoop Fresh fruit salad Composite ice Suppl. 4 Gourmet coffee Suppl. 4 Menu Soirée Etape 83 à 89 Selon la saison

pork with gingerbread Butter steak butler (suppl.

8 Menu 25 Mediterranean salad Gourmet salad Foie Gras homemade with figs Oysters from Bouzigues (6) Gambas flamed with pastis Lamb mice Frog legs Tagliatelle filet mignon of pork with gingerbread Butter steak butler (suppl. 4 ) Dessert of the day Composite ice (suppl. 4 ) Gourmet coffee (suppl. 4 ) Menu Soirée Etape 89 à 95 Selon la saison

9 Children s Menu 11 (-10 years) Dish Beef burger and fries homemade Fish Burger and fries homemade Chicken drumstick with tagliatelle Dessert White and black chocolate mousse Chocolat, strawberry, caramel sundae 1 drink 25 cl

NOS ENTREES PETITES OU GRANDES (Our Starters)

NOS ENTREES PETITES OU GRANDES (Our Starters) SALADE VEGETARIENNE (salade verte, tomate, maïs, poivron rouge, concombre, œuf dur) 6.50-10.50 (Green salad, tomato, corn, Red bell pepper, cucumber and boiled