A La Carte. Marinated Artichokes with Crayfish Tails and Soya Vinaigrette. Duck Foie Gras par-cooked in Muslin, Accompanied by Home Made Bread

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1 A La Carte Starters 9 Andalusian Gazpacho with Mini-Mozzarellas Marinated Artichokes with Crayfish Tails and Soya Vinaigrette Basque Bruschetta with Sheep's Cheese Smoked Scottish Salmon with Hseradish Sauce Duck Paté with Pimiento Piquillo and Foie Gras 5 Supplement : 20 gr Slice of Duck Foie Gras Foies Gras 14 Gascon Salad with par-cooked Duck Foie Gras Poultry Gizzards preserved with smoked Fillet of Duck Breast Duck Foie Gras par-cooked in Muslin, Accompanied by Home Made Bread Pan-Fried Escalopes of Duck Foie Gras with Apples Roasted in Floc The Foies Gras used in our dishes iginates from a producer in South-West, with the IGP Label ave suitable f Vegetarians Vegan, depending upon their ingredients

2 All main courses are carefully prepared in our kitchens Main Courses Fillets of Red Mullet on a Bed of Ratatouille with Focaccia and Pistachio Pesto.13 Kebab of Marinated Pk (Punta de Lomo), Smoked Pepper Barbecue Sauce, Served with a Lard and Parmesan Terrine Fillet of Gilthead Bream served with Spelt Risotto flavoured with Ceps Grilled half Breast of Duck and Roqueft Sauce, served with mashed Sweet Potato Preserved Black Astarac Gascon Chicken with beans from Tarbes Matured Sirloin Steak with Truffle Sauce Gambas Sautéed in Olive Oil served with a mixture of Cereals and diced Vegetables and Orange Sauce Selection of Vegetable Dishes Please note : Certain dishes require at least '20 minutes'preparation Dishes Marked with a ave suitable f Vegetarians Vegan, depending upon their ingredients

3 Cheese 8 Desserts to be der with meal Local Pure Sheep's Cheese from the Gers Local production from la Cave d'en Haut, Mathieu & Carine Bayloc in Fourcès. Gold Medal Estive Ossau Silver Medal 2017, General Agricultural Show, Paris Desserts 8 The Craqueline (Crunchy Praline-Flavoured Cake with fine Chocolate) French Apple Tart Duo of 'Fromage Frais' Broccia Fresca and Faisselle (Csica) with Black Cherry Jam Halzelnut Bourdalou with Prunes in Armagnac Pastis Gascon (Local Gascon Speciality of flaky Pastry with an Apple and Pousse Rapière Liqueur Filling) Salted Butter and Caramel Fondant (soft cake),pear Flavoured Center Apricot, Hibiscus Flavoured, Mousse on a Bed of Lychees, White Floc Ice Cream Sbet, choice of 3 Flavours : Bourbon Vanilla from Madagascar - Salted Caramel - Milk Chocolate Praline - Columbian Arabica Coffee - Prunes in Armagnac Lime - Indian Mango - Pineapple - Mediterranean Peach - Strawberry - Fest Fruits Gourmet Coffee... 5 Gourmet Chocolate Tea

4 Menu 28 Starters - Choise from 'A la carte Menu' Foie Gras : extra 5 Preserved Black Astarac Gascon Chicken with Beans from Tarbes Fillet of Gilthead Bream served with Spelt Risotto flavoured with Ceps ou Grilled half Breast of Duck and Roqueft Sauce, Served with mashed Sweet Potato Choise of Dessert Cheese from the 'A la Carte Menu' Supplément : Sauted Ceps 6,50 Menu 35 Starters - Choice from the 'A la Carte Menu' Foie Gras : extra 5 Gambas Sautéed in Olive Oil served with a mixture of Cereals and diced Vegetables Matured Sirloin Steack with Truffle Sauce Choice of Dessert Cheese from the "à la Carte Menu" Supplement : Sauted Ceps 6,50

5 The Menu of the Day 14 Available f Lunch from Monday to Friday Except Public Holidays Young D Artagnan s Menu Starter Supplement 2,50 A Plate of Ham and Salad Starter of the Day Bulgur Salad, Diced Vegetables Bayonne Ham Today's Suggestion Grilled Sirloin Steak Dessert of the Day Home-made Soft Centred Chocolate & Banana Cake Fmula 12,50 : Starter+Main Main+Dessert Menu 10 (Below the Age of 12) Grilled Piece of Beef Crunchy Hocki Fish with Tagliatelles French Green Beans Surprise Ice-Cream Two Scoops of Ice-Cream Menu 23 Supplément 5 : 1 Slice of Foie Gras on the starter Andalusian Gazpacho with Mini-Mozzarellas Basque Bruschetta with Sheep's Cheese Fillets of red Mullet on a bed of Ratatouille with Focaccia and Pistachio Pesto Kebab of Marinated Pk (Punta de Lomo) with Smoked Pepper Barbecue Sauce, Served with a Lard and Parmesan Terrine Seasonal Vegan Option (Selection of Vegetable Dishes) Pastis Gascon with an Apple, Pousse Rapière Liqueur Filling Duo of 'Fromage Frais'-Broccia Fresca and Faisselle, Black Cherry Jam