A La Carte. Terrine of Pork Scratchings from South-West France, with Onion Chutney preserved in Salt from Salies de Béarn

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1 A La Carte Starters 9 Terrine of Pk Scratchings from South-West France, with Onion Chutney preserved in Salt from Salies de Béarn Aubergine Chartreuse with Carpaccio of Piquillo Peppers Escabeche of Mackerel Fillet, Crisp Vegetable Pickles Piece of Salmon smoked on a String Andalusian Gaspacho with a Bunch of Vegetables and dried Serrano Ham Grilled Courgette on Bruschelle Bread, with smoked Scarmoza Fondue 5 supplement : 20 grammes slice of duck foie gras as a starter Les Foies Gras 14 Gascon Salad and par-cooked Duck Foie Gras (preserved poultry gizzards, smoked duck breast) Duck Foie Gras par-cooked in Cloth served with home-made bread Pan-fried Duck Foie Gras Escalopes, Roasted Apples Flavoured with Floc Our Foies Gras Producter has obtenained the «Igp Label West South»

2 All our dishes are home-made The Dishes Rib Steak from Animals of the Limousine Breed, bred in South-West France Tiny Roasted Potatoes (Especially selected fine, juicy and tender piece of meat) Lamb Ribs of Animals bred in Occitania with Sakari Sauce (a Basque spicy Sauce served separately) and tiny roasted Potatoes Whole Bream marinated in «Pimiento de la Vera», (gentle, smoke-flavoured pepper), with Ratatouille Display of Roast Duck Breast from South-West France, Potatoes and small Vegetables au Gratin Casserole-simmered Sweetbread, Oyster Mushrooms from South-West France, Tiny roasted Potatoes Wild Turbot Fillet, Piperade flavoured with Pepper from Espelette (mild) Supreme of Farm bred Chicken from South West France, served with Black Chanterelles Sauce,and Potatoes au Gratin Fillet Mignon of «Iberian Bellota» Pk Marinated in Sesame Caramel, Gratinated on a bed of «Socca» (Thick pancake made with chixkpea flour and olive oil) Panful of Cepes Please note : Some of the dishes require at least 20 minutes cooking Desserts to be dered with the meal

3 Cheeses 8 Pure Ewe-milk Cheese from the Gers Local production from the farm La Cave d'en Haut at Fourcès. Gold Medal Estive Vallée d'ossau Silver Medal 2017 Concours Général Agricole Paris. Desserts 8 Thin Queen Pineapple Tart topped with Caramel, and served with Rhum and Raisins Ice-Cream Citrus Fruit Medley with Apricot Froth Soft Black Chocolate Cake, with Runny White Chocolate Ce Lemon Flavoured Nwegian Omelette Brousse Whey Cheese Black Cherry Clafoutis Orange and Nougatine Iced Nougat Gascon Apple Pie in Flaky Pastry, Flavoured with Pousse Rapière Syrup Gascon Liégeois (Prune and Armagnac and Vanilla Ice-Cream with a Prune Compote) Ice-creams Sbets ; choice of three flavours : Vanilla - Salt Butter Caramel - Milk Chocolate - Coffee - Prunes & Armagnac Rhum & Raisin - Lemon - Mango - Peach - Raspberry - Pineapple Ewe-Milk and Bayonne Chocolate Ice-Cream made in the Basque Country Gourmet Coffee... 5 Gourmet Chocolate Gourmet Tea

4 Menu 28 Any Starter from the à la Carte Menu Any Foie Gras 5 supplement Fillet Mignon of «Iberian Bellota» Pk + Marinated in Sesame Caramel, Gratinated on a bed of «Socca» Lamb ribs from Occitania, Basque Sakari Sauce (spicy sauce served separately ) and tiny Roasted Potatoes Whole Bream Marinated in «Pimientón de la Vera», (Smoke Flavour gentle Pepper), Ratatouille Display of Roast Duck Breast from the South West, Potatoes and small Vegetables au Gratin Any Dessert cheese à la Carte Menu 35 Any Starter from the à la Carte Menu Any Foie Gras 5 supplement Casserole-simmered Sweetbread, Oyster Mushrooms from the South-West, Tiny Roasted Potatoes Wild Turbot Fillet Pepped up with Piperade and Pepper from Espelette (mild) ou Rib Steak of the Limousine Breed from the South-West, Tiny Roasted Potatoes Any Dessert Cheese à la Carte Supplément : Poêlée de Cèpes 6,50

5 Today's Idea 14,50 Menu 23 Available f Lunch from Monday to Friday Except bank Holidays Terrine of Pk Scratchings from the South-West, Onion Chutney Andalusian Gaspacho, Bunch of Vegetables and Serrano Ham Starter of the day Ewe Milk Feta Cheese and Chizo on a bed of salad Today's Idea Grilled Steak Apple Crumble, Salt Butter Caramel and Cottage Cheese in a glass The Cheese of the Day Le Gourmet Coffee of the Day Supreme of farm bred Chicken from the South-West,Black Chanterelles Sauce, Potatoes au Gratin Gascon Apple Pie in Flaky Pastry, Flavoured with Pousse Rapière syrup Gascon Liégeois (Prune and Armagnac and Vanilla Ice-Creams, Prune Compote) Fmule 12,50 : Starter+Dish ou Dish+Dessert Menu du Petit d Artagnan Starter Supplement 2,50 A Plate of Ham and Salad Menu 10 (Under 12 years of age) Grilled Steak Crunchy Hocki with Tagliatelles Runner Beans Vegetarian Menu 23 Aubergine Chartreuse, Carpaccio of Piquillo Peppers Thin Vegetable Tart, Soya Steak, Seasonal Vegetables Surprise Ice-Cream 2 scoops of Ice-cream (any flavour) Medley of Citrus Fruit, Apricot Froth