the starter the main-course the Desserts

Size: px

Start display at page:

Download "the starter the main-course the Desserts"

Justin Jacobs
5 years ago
Views:

1 Menu Parfums du Pays, Sélection du Terroir Menu at 30 : a starter, a main-course, cheese or dessert Menu at 34 : a starter, a main-course, cheese and dessert the starter Peas cream served cold with hot cubes of «Jambonnette» and bacon cream Millefeuille of tomatoes and mozzarella accompanied by beef carpaccio and vinaigrette of condiments. the main-course Breast of folk pig cooked into honey confit served with spicy mashed carrots Truit filet «a la plancha» with crisp vegetables and sorrel sauce the Desserts «Pavlova» of blueberries : light meringue and vanilla whipped cream Fresh red fruits soup with biscuit and vervena ice cream For lunch during the week, menu at 21 : A starter + a main course + a gourmet coffee From Monday lunch to Friday lunch without Off Day -Thierry Guyot Maître Restaurateur

2 Menu Trédos : (1 starter, 1 main-course, 1 dessert) : 39 Menu Le Fanget : (1 starter, 1 main-course, cheese and dessert) :43 Menu La Frachette : (2 starters, 1 main-course, cheese and dessert) :53 The Starters «Terrine» of duck «foie gras» served with citrus chutney and slice of dry fruits bread (supplement 6 ) Smoked truit tartare with vegetables accompanied by avocado and urchin «mayonnaise» Tart of crisp vegetables, mousse of goat cheese, black olives and marinated octopus Gambas served in a soup of lemongrass, shellfish and vegetables accompanied by toast of herbs The Main-courses Cod fish loin and «brandade» served with garlic and sepia ink cream. Guinea fowl «ballotine» accompanied by vegetables and tarragon sauce. Shoulder of local lamb confit and pinkish fillet served with mashed vegetables, quinoa and chorizo sauce. Local cheese board or Fresh cow cheese from "Domaine de la Galoche" in Tence or Fresh goat cheese from "La ferme des Sources" in Rochepaule dessert list Thierry Guyot Maître Restaurateur

3 The starters : La Carte Peas cream served cold with hot cubes of «Jambonnette» 13 and bacon cream Millefeuille of tomatoes and mozzarella accompanied by beef carpaccio and vinaigrette of condiments Smoked truit tartare with vegetables accompanied by avocado and urchin «mayonnaise» Tartelet of crisp vegetables, mousse of goat cheese, black olives and marinated octopus Gambas served in a soup of lemongrass, shelfish and vegetables accompanied by toast of herbs «Terrine» of duck «foie gras» served with citrus chutney and slice of dry fruits bread. The main-courses : (without starter, The main-course require a little patience.) Breast of folf pig cooked into honey confit served with spicy mashed carrots Truit filet «a la plancha» with crisp vegetables and sorrel sauce Cod fish loin and «brandade» served with garlic and sepia ink cream. 23 Shoulder of local lamb confit and pinkish fillet served with mashed vegetables, quinoa and chorizo sauce. Guinea fowl «ballotine» accompanied by vegetables and tarragon sauce 23 The cheese : Fresh cheese and cream 8 Local cheese board 11 Les Desserts : see Dessert list 23 We have a child Menu at the price of 15 Thierry Guyot Maître Restaurateur

4 When comes the moment of the tasting... Menu St Bonnette : 71 (Price per person, served for everyone at the table). You can take this Menu with just 2 starters for 61. The «Foie Gras» of duck : «Terrine» of duck «foie gras» served with citrus chutney and slice of dry fruits bread. Between Earth and sea. : Smoked truit tartare with vegetables accompanied by avocado and urchin «mayonnaise» Like a «Pot au feu».. : Gambas served in a soup of lemongrass, shellfish and vegetables accompanied by toast of herbs The local Veal..: Veal fillet with fresh vegetables and morels creamy sauce Cheese : Local cheese board or Fresh cow cheese from "Domaine de la Galoche" in Tence or Fresh goat cheese from "La ferme des Sources" in Rochepaule Comes the moment for sweet pleasures... : Fresh red fruits soup with biscuit and vervena ice cream Thierry Guyot Maître Restaurateur

5 The Desserts Choice of desserts for Menus Trédos, Fanget et Frachette «Pavlova» of blueberries : light meringue and vanilla whipped cream Fresh red fruits soup with biscuit and vervena ice cream Rum baba like a Mojito : lime whipped cream, rum sirup and mint sorbet Rice coco pudding, served with roasted apricots and sorbet Black chocolate and almonds tart accompanied by a cocoa ice cream Prices of Dessert : 12 (For the person who dont take a menu) With Desserts : Jurançon (white sweet) du Clos Uroulat (12 cl) : 8,00 Maury (red sweet) La Préceptorie de Centernach (6 cl) : 6,00 Banyuls (red sweet) Rimage de Parcé "Mise Tardive" (6 cl) : 6,00 Tasting of 3 Grand Marnier (3 Cl) : 12 (Cuvée Louis Alexandre, Centenaire et Centcinquantenaire) La Coupe de Champagne Lenoble (12 cl) : 12

Cocktails from the Gardens 14cl 4,50

Cocktails from the Gardens 14cl 4,50 MENU Our Staff will do everything they can to ensure that you enjoy a delicious meal here with our cocktails, selected wines & dishes which (we hope) will delight your taste buds. Cocktails from the Gardens