Menu Bistrot. (3 course menu - lunch only except Sunday and Bank Holiday) 41,00

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Matthew Gregory
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1 Menu Bistrot (3 course menu - lunch only except Sunday and Bank Holiday) 41,00 Marinated salmon, Gravlax sauce, raw vegetables Pk terrine, stewed onions with honey and cabbage salad Veal tartar Italian style Saddle of rabbit stuffed with foie gras and mushrooms Cod fillet, creamy garlic stock, vegetables Pumpkin risotto and black pudding from Nice Tart of the day per meter Chocolate mousse Caramel custard Net prices in euros Some dishes might contain allergens. Thanks to ask our Maître d hôtel

STARTERS Spanish ham «Jabugo» Bellota, wonderful to share 36 Organic local egg, 29 half cooked, cepes mushrooms, frog legs, parsley Foie gras, 25 roasted, tender butternut, celeriac, cockscombs,

2 STARTERS Spanish ham «Jabugo» Bellota, wonderful to share 36 Organic local egg, 29 half cooked, cepes mushrooms, frog legs, parsley Foie gras, 25 roasted, tender butternut, celeriac, cockscombs, lemon Red shrimps, 29 tteloni, romanesco cabbage, spinach, shellfish broth with yuzu Oysters Gillardeau, 28 broccoli pulp, shallots, seawater jelly FISH Scallops, 43 artichokes, salsify, cepe mushrooms Octopus, 35 potato gnocchi with lemon, raw artichokes and anchovies Red mullet, 55 seasonal vegetables and chickpeas pancake Accding to the fishing of the day, grilled, 130 sea bass, sea bream, turbot, John Dy, f two Meuniere-style Sole f two 140 MEAT Half young pigeon, 41 in bread crust, stuffed leg, tarragon turnip Iberian pk chop, 47 quinces, chesnuts, cepe mushrooms Black Angus entrecote beef, 50 served rare, roasted onions, braised lettuce and chickpeas pancake Shoulder of lamb f two people, 79 braised, vegetables

3 DESSERTS Selection of cheese from Maitre Bdier 23 Our Signature desserts Exotic pavlova, 20 mango, passion fruit, ginger, Sancho pepper *Muscat «Moderato» Domaine Casabianca Savarin, 21 pastry cream and Chantilly, served with old rum and candied grape (please der at the beginning of the meal) *Rhum Zacapa Our seasonal creations Chocolate and coconut, 22 coconut sbet, chocolate mousse, milk chocolate cream, coconut praline and coconut biscuit *Maury «Mas Amiel» Vintage Pear Bourdaloue style tart, 19 pear tart, pear and vanilla sbet, label rouge lavender honey from Marc Deschamps *Côteaux du Layon Rocheft Château Pierre Bise Sbet & ice cream 17 *Champagne Roederer Brut Rosé *Wine, alcohol and champagne suggestion price per glass / 10cl per glass except f the rhum at 5cl Beef from United States, Pigeon, Lamb and Veal from France, Pk from Spain. Some dishes might contain allergens. Please ask confirmation to our Maître d hôtel We propose vegetarian and gluten-free menu.

4 MENU INTEMPOREL Starter - main course - dessert 65 Local Polenta, cnflour with cepe mushrooms and Colonnata bacon Foie gras, cooked in terrine, natural style Scallops, artichokes, salsify, cepe mushrooms Iberian pk chop, quinces, chesnuts, cepe mushrooms Pear Bourdaloue style tart, pear tart, pear and vanilla sbet, label rouge lavender honey from Marc Deschamps Savarin, pastry cream and Chantilly, served with old rum and candied grape

MENU INCONTOURNABLE Royal Specialties Menu served to all the guests 95 Oyster Gillardeau, broccoli pulp, shallots, seawater jelly Organic local egg, half cooked, cepes mushrooms, frog legs, parsley

5 MENU INCONTOURNABLE Royal Specialties Menu served to all the guests 95 Oyster Gillardeau, broccoli pulp, shallots, seawater jelly Organic local egg, half cooked, cepes mushrooms, frog legs, parsley Octopus, potato gnocchi with lemon, raw artichokes and anchovies Half young pigeon, in bread crust, stuffed leg, tarragon turnip Chocolate and coconut, coconut sbet, chocolate mousse, milk chocolate cream, coconut praline and coconut biscuit

6 Vegetarian menu Entrée-plat-dessert 65 Local Polenta, cnflour with cepes mushrooms Tender butternut, celeriac, candied lemon Potato gnocchi, raw and cooked artichoke Creamy risotto with saffron, seasonal vegetables Exotic pavlova, mango, passion fruit, ginger, Sancho pepper Free Gluten menu Entrée-plat-dessert 65 Foie gras, roasted, tender butternut, celeriac, cockscombs, lemon Oysters Perles de Monte-Carlo, broccoli pulp, shallots, seawater jelly Squid, stuffed with Swiss chard, fish juice Veal shank, pot-au-feu style, vegetables, stuffed cabbage, broth and hseradish Exotic pavlova, mango, passion fruit, ginger, Sancho pepper Prix nets en euros

Spanish ham «Jabugo» Bellota, wonderful to share 36. Organic local egg, 29 half cooked, cepes mushrooms, frog legs, parsley

STARTERS Spanish ham «Jabugo» Bellota, wonderful to share 36 Organic local egg, 29 half cooked, cepes mushrooms, frog legs, parsley Foie gras, 25 roasted, tender butternut, celeriac, cockscombs, lemon