Tuna tartare 17,00 Scallop tartare 17,00. Foie gras «des Landes» Smoked at The Vieux Chalet 21,00
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- Everett Doyle
- 5 years ago
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1 Cold starters Italian salad, Salad, olive oil, old Parmesan, grilled zucchini 14,00 Tuna tartare 17,00 Scallop tartare 17,00 Carpacio of aged beef and smoked, without anything 20,00 Dried beef meat, by yourself or to share 15,00 Foie gras «des Landes» Smoked at The Vieux Chalet 21,00 Trout smoked at Le Vieux Chalet, Fish Farm Petit in Saint-Germain-de-Joux 15,00 6 oysters, Spéciales N 4 Perles de l Impératrice Joël Dupuch au Cap Ferret 22,00 6 oysters, Spéciales N 3 Perles de l Impératrice Joël Dupuch au Cap Ferret 22,00 6 oysters, Spéciales N 3, Ostra Régal Marennes, élevées en Irlande, Famille Boutrais 26,00 6 oysters, Spéciales N 2, Pousse en claire Pascal Breuil à Marennes 32,00 Hot starters My grandmother s vegetables broth 14,00 Mushrooms terrine 17,00 Ham and mashed potatoes, Boeuf ham and truffle mashed potatoe 24,00 Sweetbread lightly breaded 20,00 Lamb Brain in chopped parsley and garlic, Served with littles ratte 20,00
2 Pasta Lobster pasta without the lobster 22,00 Carbonara spaghetti, The real, without cream 22,00 Meats Filet of beef tartare home made french chips, salad 32,00 Filet of beef tartare minced and cooked in frying pan, home made french chips 32,00 Slice of Rumsteak rolled in sweet spices, Crispy vegetables 32,00 Veal Escalope breaded, with bone, alla milanese Linguine with basil, olive oil & parmesan, 300 gr. about 55,00 Shoulder of milk-fed lamb, 7 hours, candied Vegetables Enough for 2 persons. Price for two persons. 79,00 Fish Lobster Pasta Grilled on barbecue, 1 kg about for 2 persons. 152,00 Grilled Red Tuna Steak, vierge sauce home made mashed potatoes 35,00 Pavé de Skrei, mashed potatoes and vegetable Le roi du Cabillaud, pêché dans les îles Lofoten du 15 Janvier au 15 Mars environ 35,00 Little Perches filets, french, Sologne home made french chips 35,00 Sole fish with white butter sauce Fishing in France 400 / 500 gr about 63,00
3 The Casserole of Marylou Chicory tartiflette Cooked chicory, bacon bits, oignons, melted Reblochon 29,00 Lamb in shepherd s pie, sucrine lettuce 29,00 Tête de veau sauce gribiche 29,00 Beef cheek stew and marrow s bone 29,00 Ham hock with lentils 29,00 Bresse Chicken in casserole dish with cream, vegetables, with or without Savagnin from Jean François Ganevat 29,00 Fondue The Cheese fondue, the swiss way* Gruyère and Vacherin Fribourgeois Manu Piller à Semsale - Canton de Fribourg 28,00 Truffle Fondue* 38,00 *2 pers. minimum / prix par personne. Only served at lunch time (and for the diner outside) Our suggestion for your fondue : Dried beef meat, by yourself or to share. 15,00 Fondue Vigneronne Veal finely sliced, to cook in a broth of vegetables with white wine 38,00 2 pers. minimum / prix par personne. Served at all times
4 Rôtisserie on wood fire Slice of tuna, grilled with vierge sauce, home made mashed potatoes 35,00 Lobster Pasta grilled on barbecue, 1 kg about for 2 people. 152,00 Butcher s piece Charolais, about 300 gr, pepper sauce, home made french chips, salad 32,00 Black Angus Aiguillette, (picanha) about 250 gr, tartare sauce, home made french chips, salad 35,00 Hanger steak Black Angus, around 230 gr, shallots, home made mashed potatoes 35,00 Charolais prime rib of beef for 2 pers, home made french chips, salad 1 kg about Price / person. 45,00 Rognon de veau entier grillé, gratin savoyard 35,00 Andouillette from Braillon Mustard sauce and home made mashed potatoes or french chips 32,00 Calf s liver thick Parsley and home made mashed potatoes 35,00 You wish to modify your side dishes... Crispy vegetables salad, swiss chard casserole, Mixed fried vegetables, Green beans, Rice, Gratin savoyard, Home made french fries, home made mashed potatoes Désirée, Spunta, Charlotte, Aliénor de chez Mr Panisset à St Féreol
5 BOYS AND GIRLS Home made dishes Freshly chopped steack home made french fries or mashed potatoes 16,00 Cordon bleu escalope (with ham and cheese) vegetables 19,00 Nuggets, home made french fries 16,00 Fried fish, home made french fries 16,00 Lasagna 16,00 Tartiflette with farmer s Reblochon 16,00 Children s dessert Yoghurt, natural, raspberry, strawberry or blueberry 6,00 2 scoops of ice cream, Strawberry, lemon, pear, chocolate, vanilla, caramel, coffee 8,00 Toblerone mousse 9,00
6 Desserts Cottage cheese from Donzel s farm, just with cream and sugar 10,00 Fontainebleau, salted butter caramel and crème de marrons 15,00 Blueberry Pie* 15,00 Lemon Pie not meringue 15,00 Millefeuille 15,00 Eggy bread like grandpa s (grandma s was already taken) 15,00 Baba with old rhum, home made whipped fresh cream 15,00 Egg custard, from Mina Clothilde, price per person 15,00 Fresh Victoria pineapple with or without home made whipped fresh cream 15,00 Chocolate coulant (waiting 15 minutes) 15,00 Toblerone Mousse in a crispy pancake 15,00 Vanilla ice cream drowned in coffee and grounded coffee 12,00 The Vieux Chalet mystery au Grand Marnier 15,00 Pancake Suzette (Waiting 15 minutes) 15,00 Poached pear with ice cream and chocolate sauce 15,00 * Frozen blueberries from the Alps
7 Pancakes Butter and sugar 7,00 Butter, sugar and lemon 7,00 Butter, sugar and whipped fresh cream 8,00 Salted butter caramel 8,00 Nutella 8,50 Jam (apricot, raspberry, prune, quince, blueberry, cherry) 8,00 Home made apple compote 8,00 Morning Fruit medley compote 8,50 Chocolate sauce 8,50 Suzette (Waiting 15 minutes) 15,00
Italian salad, Olive oil, old Parmesan, grilled, zucchini 14,00. Tuna tartare 17,00 Scallop tartare 17,00
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Italien salad, Olive oil, old Parmesan, grilled courgettes 14,00
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Clafoutis of quince / vanilla ice cream Or Puff pastry with Figs and honey Or Grand cru chocolate with sparkling feuillantine
MENU DU MARCHE Menu available for lunch only Starters Ceviche of daily fish from le Cros de Cagnes /passion fruits dressing/ roasted pineapple/coriander oil. Pan fried foie gras /local roasted figs/ porto
LA CARTE. Starters 13
LA CARTE Starters 13 * Old style devilled eggs * Cream of pumpkin soup with chopped chestnuts Tartare of oysters, scallops and salmon seasoned with ginger and lemon Terrine of kakos, pressed foie gras
Mussels puff pastry, boiled leeks And fragrant foam *** Bar fillet with orange, roasted endive Crisp red endive, creamy potato *** Choice of dessert
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*Please order at the beginning of your meal TTC/Person drinks not included TTC/Person extra charge for cheese
MENU DU MARCHE Menu available for lunch only Starters Zucchini flowers stuffed with zucchini and basil/vegetable tea flavoured with truffle / whipped cream. Goat cheese from Mr Monteiro in a provencal
CONTENTS. 3 General information about the festive season. 4 Prince de Galles presents. 5 Christmas Eve dinner - December 24 at La Scène restaurant
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DINNER MENU. Rendez-Vous B akery & B istro. BREAKFAST 8 am to 11:30 am. LUNCH 11:30 am to 5 pm DINNER
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AUTUMN/WINTER MENU. Week 1 LUNCH TEA SNACKS. Vegetable risotto ~ Selection of fresh Poached pears. vegetables and fruit Contains wheat.
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The lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with cherries and old balsamic vinegar Sautéed carabinero shrimps with avocado, lemon and sour cream Breton turbot with fennel pastis and bouillabaisse sauce
THE SUPPER BUFFET. min. 25 people WITH A CHOICE OF 3 APPETIZERS. WITH A CHOICE OF 2 DISHES (25-50 people)
THE SUPPER BUFFET All our dishes are homemade and can vary based on product availability. Known allergies or special requests must be mentioned at least 7 working days before the event to be addressed.
Package Guided tour with aperitif or meal. 2 Aperitifs 36 Menus to choose from. All year round upon reservation
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MEALS BREAKFAST. Choice of fried or scrambled eggs or omelet.. Poached or soft-boiled eggs.
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Appetizers PRAWN COCKTAIL SUPREME JUMBO GULF SHRIMP POACHED IN A COURT BOUILLON CHILLED AND SERVED WITH COCKTAIL SAUCE AND FRESH LEMON WEDGES $11.
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ENTREES. Salade Savoyarde Salade, Croûtons, Lardons, Beaufort Salad, Croutons, Beaufort Cheese, Bacon
ENTREES Petite Grande Salade Verte 2.5 Green Salad Salade Savoyarde 6.0 8.0 Salade, Croûtons, Lardons, Beaufort Salad, Crtons, Beaufort Cheese, Bacon Salade de Trtons 8.5 12 Salade, Noix, Jambon Cru, Trtons
The lunch menu. Including three glasses of corresponding wines *** ***
The tasting menu Assorted goose foie gras with quince and liquorice Flamed scallops with Imperial caviar potato mousseline and crème fraîche Kingfish marinated with lemon and fleur de sel on black Lombardic
The Autumn Menu *** 189
The Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Assorted goose foie gras with salted caramel and fragolino grapes Sautéed scallops with parsley roots parsley purée and
Amuse-bouche. Pressed foie gras and smoked eel, Turnip, beetroot and cider jelly. «Les bouchées de la Reine»
Christmas Menu, 24 th of December 2018 Amuse-bouche Pressed foie gras and smoked eel, Turnip, beetroot and cider jelly «Les bouchées de la Reine» French wild seabass, celeriac fondant, razor clam, samphire,
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2018 Autumn Menu. For your special diets and intolerances, please contact the service personnel.
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Menus et Carte Restaurant «La Gremelle» Ladoix-Serrigny
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