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1 Welcome to la Mascotte Brasserie open everyday, From afternoon till midnight Recommendation of the oyesters selle The crustaceas and Seashell Are prepared by the oyster man A portion of pink shrimps from Dakar 12 A crayfish 4,5 A portion of pink shrimps from Madagascar 14 A crab 18 A portion of king prawns from Madagascar A mini clams 2,8 A portion of small grey shrimps 9,5 A sea almond on saison 2,8 A portion of big sea snails 8 A sea almond 1,5 A portion of small sea snails 9 A raw mussel 1,5 A clams 6 Lobsters Proposed roasted with herbs, armoricane sauce or cold with garlic mayonaise A live Brittany Lobster A live Canadian Lobster A live Spiny Lobster Les 100 g 14 on saison Les 100 g 11 according to current You can not make card payement under Please provide ID if you choose to pay by cheque. Prices are all inclusive

2 Oysters, Pool of Marenne-Oléron 6 pieces DAVID HERVE «le cabanon de l huître» dans les marais de saint just «La Ronce», Full Marenne sea medium n 3 19,8 (... and 36 months of growing in parcs) The Fines of Claire big n 2 18 medium n 3.2 maison GILLARDEAU in bourcefranc le chapus The Spéciales of Claire medium n 3 25,5 Papillons n 5 19,8 The oysters from Brittany 6 pieces jean D CANCALE «le vauhariot» a cancale Les fines de Cancale very large n 1 18,6 medium n 3 17,4 medium n 4 15,6 Les Plates de Cancale very large «00» 33 The oysters from Thau in Mediterranean sea 6 pieces The «pink oysters» from the house TARBOURIECH CADORET in Marseillan Specials «Pink and Sunny» big n 2 32,4 The oysters from «Bannow Baie» in Ireland 6 pieces French Spats and Producers on the most beautiful Irish land Specials «Pink and Sunny» medium n 3 24,6

3 Compositions Discorver oysters platter 89 4 Belons Cadoret n 00 4 Special Tarbouriech n 2 4 «Ostra Regal» n 3 4 Spécials Black Pearls n 3 4 Fines of Cancale n 1 4 «La Ronce» n 3 the seafood plate 33 3 Fines of Cancale n 4 3 Mini clams 3 Raw mussels 3 Sea almonds 3 Pink shrimps 1 Portion of Big sea snails the mascotte platter Flat of Belons Cadoret n 00 4 Special Blacks Pearls n 3 4 Fines of Cancale n 1 4 Spécials Gillardeau n 5 4 Fines of Claire n 2 2 Clams 2 Shellfish 2 Mini clams 4 Raw mussels 4 Sea almonds 6 Pink shrimps from Madagascar 1 Portion of small grey shrimps 1 Portion of small sea snails 1 Portion of big sea snails 4 Crayfish 2 Half crabs with a Lobster + 35 the oysters parc tour 68 6 Fines de Claire n 2 6 Fines of Cancales n 4 6 Spécials Gillardeau n 5 6 Specials Black Pearls n 3 the escale of la mascotte 93 6 Fines of Cancale n 4 6 Fines of Claire n 2 2 Mini clams 6 Raw mussels 6 Sea almonds 6 Pink shrimps 1 Portion of small grey shrimps 1 Portion of small sea snails 1 Portion of big sea snails 2 Crayfish 2 Half crabs the royal mascotte Flat of Belons Cadoret n 00 4 Special Tarbouriech n 2 4 «Ostra Regal» n 3 4 Specials Black Pearls n 3 4 Fines of Cancale n 1 4 «La Ronce» n 3 2 Clams 2 Shellfish 2 Mini clams 4 Raw mussels 4 Sea almonds 6 King prawns from Madagascar 1 Portion of small grey shrimps 1 Portion of small sea snails 1 Portion of big snails 4 Crayfish 2 Half crabs 1 Lobster

4 Recommanded by the Chef for you today All products are freshly homemade Cold starters Natural cooked foie gras from Gers, marmelade of rennet apples and cranberries, farmhouse bread 18 Scallops from Granville and its condiments, avocado oil......homemade poppy s bagel 17 Paté en croûte of goose breast with Armagnac, button mushrooms 14 Organic Salmon sashimis from Ireland, pepper and black hawaiian......see salt, bread fingers and horseradish cream Prawn ceviche with red onions, celeriac and green apples 15 The products of our Delicatessen Sea «Nordic plate», with a horseradish cream 19 Assortment of taramasalata : normal, sea urchin, crab... blinis Anchovy Tapas Desclaux in Collioure :... Crostini with anchovies salt and oil, vinegar and anchovy boquerones Sardines «La Perle des Dieux» 2013 vintage «Mademoiselle Perle»... 13,5... farmhouse bread and salted butter (Saint Gilles-Croix-de-Vie) Rillettes of red mullet with Espelette pepper (Atelier du Poissonnier, Agon Coutainville) 13,5 Rillettes of sea bream, shrimps, lime and ginger (Atelier du Poissonnier) 13,5 Our traditional delicacies «Fricandeau» (small pâté from Auvergne), onions jam 12 Dry farm pork sausage on perche 11 Dry farm pork sausage 11 Country ham from Auvergne 17 The Auvergnat plate «all in» 18

5 Hot starters Oysters from Cancale and «Cécinas» dried beef, teriyaki sauce Kadaïf of beautiful scampis from Brittany and lemon confit 22 Calf sweetbread vol au vent with Noilly Prat and mushrooms 18 Eggs in red wine sauce prepared in our head cook manner 14,5 Traditional burgundy snails with garlic butter: - 6 pieces pieces Fresh fish soup from Brittany, grated cheese and garlic crunchy bread 19 The «Inescapable» 17 Homemade ham pastry and smoked mozzarella cheese, salad Great Caesar salad : Roman salad, Parmesan shavings, quail eggs, cherry tomatoes, crunchy chicken filet, Ceasar sauce and crunchy bread Pissaladière with Desclaux anchovies from Collioure, roasted tomatoes... 15,50...on homemade pizza bread, salad 20 Fish from the sea All wild coming from small Brittany fishing boats «Minchie» of cod and vegetables, sauce with fresh herbs 33 Fish and chips, malt vinegar, tartare sauce and homemade chips 29 Scallop from Granville with Colonnata lard, mitraille and candied leeks 36 Plaice from Brittany roasted in dark beer, fresh spinach and fried onions 29 Beautiful Brittany sole with lemon butter, steamed potatoes 44 One liter of mussels with Normandy cream and homemade fries 25 Meat Mostly originate from french regions and C.E.E Red label veal breast from Aveyron, preserved during a full night......fruity Comté cheese, endives in juice 29 Boned and crunchy trotter, cider sauce, endive and mashed potatoes 28 Irish prime cut of beef, marinated and grilled with tamarind and fresh......coriander, homemade french fries 34 Slow cooked shoulder of lamb with melegueta pepper and vegetables 33 Yellow chicken curry with condiments and rice 27 Aubrac beef tartare, chips or mixed salad 28 Plate of Aligot or season vegetables 12

6 Cheese Country goat yoghurt from «Fromagerie du Tertre» at Fougeré in Anjou, savoury Shallots and fresh herbs 12 Raw milk camembert 9 Cantal or farm Saint Nectaire or Fourme d Ambert, etc 10 Cheese platter Mixed salad 12 Green salad 9 «Homemade» dessert Country goat yoghurt from «Fromagerie du Tertre» at Fougeré in Anjou, sweet Red fruit puree or honey 12 Flamed Crepes with Grand-Marnier 14 Tender pear red William and caramel with salted butter from Berthillon 14 Hazelnut cheesecake and caramel sauce 15 Chocolate cake with a soft and melting heart 15 Millefeuille with a light vanilla cream from Madagascar 15 Profiteroles with caramelized almonds and dark chocolate sauce Mascotte Gourmet coffee 14 Berthillon s ice cream and sorbet A pick of three flavours 15 The palet Montmartre 4 flavours of choice, red fruits puree or hot chocolate sauce and cream The pear cup sorbet with glass of pear liquor The green apple cup sorbet with glass of Calvados The blackcurrant cup sorbet with glass of blackcurrant liquor

7 Please specify the order taking if you chose a menu. The Menu «Mascotte» A starter, maincourse and dessert 49 Organic Salmon sashimi from Ireland, pepper and black hawaiian......see salt, bread fingers and horseradish cream Sardines «La Perle des Dieux» 2013 vintage «Mademoiselle Perle» farmhouse bread and salted butter (Saint Gilles-Croix-de-Vie) Paté en croûte of goose breast with Armagnac, button mushrooms Eggs in red wine sauce prepared in our head cook manner Prawn ceviche with red onions, celeriac and green apples Traditional burgundy snails with garlic butter (six) Fresh soup from Brittany, grated cheese and garlic crunchy bread Starter of the day * then Fish and chips, malt vinegar, tartare sauce and homemade chips Plaice from Brittany roasted in dark beer, fresh spinach and fried onions Boned and crunchy trotter, cider sauce,salad and mashed potatoes Yellow chicken curry with condiments and rice Aubrac beef tartare, chips or mixed salad One liter of mussels with Normandy cream and homemade fries Main course of the day * and One type of cheese Country goat yoghurt from «Fromagerie du Tertre» at Fougeré in Anjou...savoury Shallots and fresh herbs or sweet Red fruit puree or honey Millefeuille with a light vanilla cream from Madagascar Hazelnut cheesecake and caramel sauce Tender pear red William and caramel with salted butter from Berthillon Dessert of the day * The Menu «Cocotte» Served only at lunch time during week days excluding national holidays 29 Choose between a starter and maincourse or maincourse and dessert With 25 cl of wine or 50 cl of sparkling or still water The Menu «Marmotte» For kids under 12 years old 20 Fish and chips with tartar sauce, and homemade chips... or nuggets homemade chicken, fries A ball of ice at Berthillon or hazelnut cheesecake and caramel sauce A glass of orange juice or a glass of coke

8 To start or to finish well To discover Quarts de Chaume Hill of Aubance «Cuvée Séduction» 2009 «Domaine Richou» 8,50 Champagne! bottle glass RoberDelph, «Domaine Denis Robert» Louis Dehu, brut tradition à Venteuil Domaine Fleury, Champagne rosé AB V Devaux, Domaine de Villeneuve «Great Réserve» 69 Gosset Brut Great Réserve Gosset Blanc de Blancs 95 Perrier - Jouet «Grand Brut» 75 Perrier - Jouet «Blason Rosé» 78 Moët & Chandon «Brut Impérial» 98 Veuve Clicquot «Brut Carte Jaune» 98 Dom Pérignon yes, kir The Kir «Mascotte» Sparkling wine with : blackcurrant, blackberry or peach liquor 10 The Royal Kir Champagne with: blackcurrant, blackberry or peach liquor 13,5 Homemade! The Américano 13,5 The creation of «The Mascot» seems to go back to 1889 when his great counter occupied the whole ground floor of a two-storey hotel, «The POMPEA.» Its owner, the Father Teissier, did raise the three new floors, which he called «Antinea Hotel» to establish each of his two son. Somewhat hotel appointment as its name indicates, «The POMPEA» housed in the 1930 Edith Piaf and pianist, while Messrs. Lawrence Meria held coffee and four billiards. Mr. Lawrence native Fleurie, there used the new wine to consumers shopkeepers and local artists: Toppa, Lecomte, Gen Paul Conte... Then the family succeeded him until September 1965 when Maurice and Irene Campion settled there. Today is their son Thierry, who continues the tradition Montmartro-Aveyronnaise.