Welcome to our Restaurant Auberge du Pays de Retz
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- Paula Osborne
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1 Welcome to our Restaurant Auberge du Pays de Retz The team is pleased to welcome you from Monday evening to Sunday lunchtime included pm 2.00 pm 7.00 pm pm Closed on Sunday evening and Monday lunchtime. Gabriel Bouteiller won his spurs beside some famous Chefs of which are Paul Bocuse, Christian Constant and Michel Roux in London. My cuisine secrets are creativity and the joy of sharing
2 Our draft beers Drinks Grimbergen... 4, , , ,00 Picon beer... 3,50 Our bottle beers (33cl) 25cl 50cl Desperados... 6,00 Leffe... 5,10 Kronenbourg without alcohol... 5,00 Our traditional drinks Ricard or Pastis (3cl)... 4,00 White or red Martini (5cl)... 5,50 Suze (5cl)... 5,50 White or red Porto (8cl)... 5,50 White wine Kir (10cl)... 4,50 Sparkling wine Kir (10cl)... 6,50 Royal Kir (10cl)... 10,50 Gin Tanqueray London dry... 8,00 Our rums Diplomatico Reserva Exclusiva... 8,00 Mount Gay... 6,00 Ron Zacapa... 16,00 Don Papa... 10,00 Havana... 6,00 Captain Morgan & Coca... 8,00 Damoiseau VO... 8,00
3 Drinks Our glasses of Champagne Selection of the moment... 9,00 Billecart Salmon Brut Réserve... 11,00 Our Cocktails Punch or Sangria... Litre: 20,00 Glass: 6,00 Grapefruit Rosé... 5,00 Ti punch... 6,50 Americano Campari, white cinzano, red cinzano, gin... 6,00 Mojito Rum Havana Club, fresh mint, lime, perrier... 7,50 Caipirinha Brasilian cachaça eau de vie, lime... 7,50 Tequila Sunrise Orange juice, tequila, grenadine... 8,00 GinTonic or Grapefruit Gin... 7,50 Vodka Red Bull... 9,50 Whisky coca... 8,00 Non-alcoholic fruits cocktail (Orange, pineapple, grapefruit, grenadine)... 7,00 Our Whiskies Jameson select reserve... 7,00 Jack Daniel s... 7,00 Ballantine s 12 years pure malt... 7,00 Aberlour 10 years single malt scotch whisky... 7,00 Four Roses Bourbon of Kentucky... 7,50 Talisker 10 years pure malt... 9,00 Singleton 12 years... 7,50 Cardhu single malt 12 years... 8,50 Knockando 12 years... 8,50 Lagavulin 16 years... 12,00
4 Our fresh starters Beef carpaccio Terrine of the moment concocted by our Chef Smoked salmon, served with fresh cheese cream and shallots Home-made duck foie gras, apple-apricot chutney The Auberge specialities (roasted camembert cheese, Serrano ham, new potatoes) 13,50 8,50 10,50 14,50 13,50 Our hot starters Frogs legs fried with garlic and parsley butter Dill scallop salad Mixed fried frogs legs and eels Eels fried with garlic and parsley butter 13,50 13,00 14,00 14,00 On the docks of the auction By 6 By 9 By 12 Breton oysters n 1 14,50 21,00 28,50 Vendée Atlantique oysters n 3 12,00 18,00 23,00 Oysters n 3 and Norway lobsters duo, mayonnaise 22,50 6 Breton oysters and 6 Norway lobsters Norway lobsters en buisson (12 peaces), mayonnaise 19,00 Prawns bouquet (12 peaces) 13,00 Whelks plate on ice and aïoli (18 peaces) 9,00 Whole crab, mayonnaise 11,00 Our seafood platters L Aubergiste 3 Vendée Atlantique oysters n 3, 3 norway lobsters, 6 prawns, 4 whelks, 6 clams and winkles L Ecailler 4 Vendée Atlantique oysters n 3, 4 breton oysters, 6 norway lobsters, 6 prawns, 6 clams, 1 crab, whelks and winkles Le Mareyeur 5 Breton oysters n 1, 5 Vendée Atlantique oysters n 3, 8 norway lobsters, 8 prawns, 8 clams, 1 crab, whelks and winkles 1 pers. 2 pers. 18,00 34,00 39,00 76,00 47,00 90,00 Complement your platter with ½ breton lobster (250g) 25,00 All our seafood platters are served with home -made mayonnaise, aïoli, bread, butter and shallots vinaigrette
5 Our fishes Meunière scallop without its shell Ocean brochette and its two butters (salmon, cod, gambas, scallops) Sole meunière (about 450g) Frogs legs fried with garlic and parsley butter Eels fried with garlic and parsley butter Pork Our wood fire grills Sausage with Muscadet sauce and fresh herbs (about 250g) Black pudding with onions (about 250g) The exceptional chitterling sausage hand plaited (about 400g) Knuckle of pork (about 800g) Grilled spare rib (about 350g) Crunchy with fleur de sel and mustard Trilogy of the Three Little Pigs Sausage with white wine and fresh herbs, black pudding and sausage hand plaited Poultry ½ free range chicken Duck breast fillet (about 350g) Lamb Leg of milk-fed lamb Castilla and Leon roasted with garlic, thyme and rosemary (about 650g) Beef The «Extra» Charolais rib steak (about 300g) The Irish rib of beef (about 1kg for 2 people) Beef fillet (about 200g) Special sirloin flank steak confit in shallots (about 300g) Beef tartar prepared or not by us The inn-keeper burger Beef, Onions, Salad, Tomatoes, Cheese, Chef s sauce Vegetarian burger Tomatoes, Onions, Salad, Potatoes pancake, Soya bean sprouts, Cucumber, Tomato sauce 23,00 32,00 32,00 23,00 23,00 14,00 13,50 23,50 17,00 15,00 18,50 16,00 18,50 32,00 22,00 47,00 23,50 17,50 17,00 18,50 17,00 Side dishes proposed: French fries or Salad or Jacket potatoes with chive cream or seasonal vegetables Sauces of your choice: Shallots, Green pepper, Bearnaise, Butter maître d hôtel Additional accompaniment: 2.50
6 The Chef s special The big grilled brochettes : 21,00 (about 300g) Cooked on a wooden fire and flambé with whisky Marinaded asian flavours chicken Marinaded moroccan flavours lamb saddle (non flambé) Marinaded herbs beef Side dish: Baked potatoes and green pepper sauce Gourmet menu: 26,90 Smoked salmon shallots sauce served with toasts Mix of oysters and scamps Home-made duck foie gras *** Duet of grilled cod and salmon, seasonal vegetables Grilled spare rib marinaded in mustard, fleur de sel Leg of milk fed lamb Castilla and Leon roasted with garlic, thyme and rosemary *** Dessert of your choice from à la carte menu* * 1 extra for gourmet coffee Cheese plate served with red berries ham: 7,50 Child Menu: (until 12 years old) Main course, Dessert: Starter, Main course, Dessert: Plate of vegetables or Plate of cooked pork meats *** Fresh minced beef Or Nuggets Or Fish of the day *** 2 scoops of ice cream of your choice (Strawberry, Chocolate, Vanilla, Lemon) Or Chocolate mousse
7 The gourmet slate of the day From Monday to Friday (except public holidays) From 12 :00am to 02 :00pm From 07 :00pm to 09 :00pm Main course of the day : 10,90 Starter, Main course or Main course, Dessert : 14,40 Starter, Main course, Dessert : 16,90 Our sweet sweetnesses : 7,50 The Auberge s caprice (Fresh pineapple fried in Rum and crème brulée in rum and grapes sabayon) Baked Alaska (Rum and grapes ice-cream, Italian meringue flambé with rum) Vanilla crème brûlée Chocolate mousse Fresh fruits salad Chocolate profiteroles Gourmet coffee Rum baba and whipped cream The cheese maker s slate (Served with red berries ham and green salad according to the market)
8 Our frozen desserts: 7,50 Ice cream sundae 2 vanilla scoops, hot chocolate sauce, whipped cream Chocolate ice cream 2 chocolate scoops hot chocolate sauce, whipped cream Colonel sundae 2 lemon sorbet scoops, vodka Auberge du Pays de Retz s sundae 2 rum and grapes scoops, 1 Montélimar nougat scoop, rum, fresh pineapple fried in caramelized butter, whipped cream and grilled almonds Exotic sundae 1 blackcurrant scoop, 1 passion scoop, 1 lime scoop, whipped cream, almonds Banana Split sundae 1 vanilla scoop, 1 strawberry scoop, 1 chocolate scoop, hot chocolate sauce and whipped cream Put you in the Chef shoes! Create your own sundae according to your desire Sorbet of your choice Vanilla, Chocolate, Lime, Strawberry, Mint-chocolate, Rum and grapes, Blackcurrant, Passion fruit, Nougat from Montélimar 1 Scoop : 1,90 3 Scoops : 5,70 2 Scoops : 3,80 4 Scoops : 7,60 Our gourmet extras (1,10 ) : Chocolate sauce or Whipped cream or Grilled almonds
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Short Drinks Traditional Short Drinks White wine Kir (blackcurrent, peach or blackberry)/ Norman Kir 12 cl 2.90 Sparkling wine Kir 12 cl 3.70 Champain Glass/ Royal Kir 12 cl 7.60 Ricard / Martini red or
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Menu ********** Hôtel *** Restaurant Logis Mon Auberge. Pont de Lunel RN LUNEL. Tél : / Fax :
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2018 Autumn Menu. For your special diets and intolerances, please contact the service personnel.
2018 Autumn Menu For your special diets and intolerances, please contact the service personnel. Just a slight breeze, starters Woodland mushrooms & organic free-range egg V - G 24.- Banana shallot preserve,
Mussels puff pastry, boiled leeks And fragrant foam *** Bar fillet with orange, roasted endive Crisp red endive, creamy potato *** Choice of dessert
Gourmet menu Mussels puff pastry, boiled leeks And fragrant foam Bar fillet with orange, roasted endive Crisp red endive, creamy potato Choice of dessert Main Dish CHF 42.00 Main dish + Dessert CHF 50.00
The Square Bites. Dry Salt & Pepper Chicken Wings with Creamy Garlic Dip. Grilled Leon Chorizo, Garlic, Parsley & Piquillo Pepper
The Square Bites Our recommendation would be to choose 3 dishes to share between 2 people for a traditional size starter portion Butterfly Tiger Prawns cooked over Charcoal with Garlic, Parsley & Piquillo
Salad. Foie Gras. Appetizers
Salad Organic Salad Early Fall Garden Salad Homemade Dressing Rocket Salad Sun Dried Sweet Plum Tomato Classic French Dressing Foie Gras Pan Seared Duck Foie Gras Caramelized Green Apples Lemongrass Wild
SPRING / SUMMER 2018
SPRING / SUMMER 2018 Delights to share ALWAYS W I T H A S M! I L E Starter, dish or dessert that can be included into the Bistro menu Our SEASONAL SPECIALS "Poivre Rouge was born from a simple idea: Starter,
Vin d'honneur - Welcome Cocktail
An exceptional wedding in a unique natural setting Vin d'honneur - Welcome Cocktail The Welcome Cocktail in included in your wedding menu. APERITIF Especially picked by our chef Guillaume Maurice: A sunny
à la carte menu Tempura battered and served with a sweet chilli sauce Fresh black mussels in a garlic and white wine sauce, served with rice
à la carte menu Starters Prawns Tempura 27 each Tempura battered and served with a sweet chilli sauce Mussel Potjie 57 Fresh black mussels in a garlic and white wine sauce, served with rice Calamari Grilled:
«CASABLANCA» Menu. Welcome Cocktail. - 1 hour - Choice of 8 Hot Appetizers and 8 Cold Appetizers. Welcome Bar
«CASABLANCA» Menu Welcome Cocktail - 1 hour - Choice of 8 Hot Appetizers and 8 Cold Appetizers Welcome Bar White Wine, Red Wine, Cava, Vermouth, Sherry, Beer and Soft Drinks. Dinner To Start Tuna Tataki
à la carte menu Tempura battered and served with a sweet chilli sauce Fresh black mussels in a garlic and white wine sauce, served with rice
à la carte menu Starters Prawns Tempura 17 each Tempura battered and served with a sweet chilli sauce Mussel Potjie 57 Fresh black mussels in a garlic and white wine sauce, served with rice Calamari Grilled:
Q U E B E C PREMIER EVENT CATERER. BANQUET menu. À la carte Dinner
Q U E B E C S PREMIER EVENT CATERER BANQUET menu À la carte Dinner 02 À la carte dinner includes STARTER SOUP OR GRANITA DESSERT COFFEE, TEA, HERBAL TEA Minimum 20 guests STARTERS Waves of smoked salmon
OUR SEASONAL SPECIALS
SPRING PRINTEMPS / SUMMER / ÉTÉ 2018 OUR SEASONAL SPECIALS Starter, main course or "Poivre Rouge was bornstarter, main course or dessert that can be included from a simple idea: dessert that can be included
Char grilled yellow fin tuna Eggplant caponata and warm fingerling potato salad
STARTERS Bruschetta 6.00 Vine ripe tomato Barbecue Maldivian spices marinated chicken satay 11.00 Salad of apple and carrot in curried honey vinaigrette Island Caesar salad 12.00 The traditional way with
CHRISTMAS PARTY. Monday Saturday. Pre-order only LUNCH MENU 3 COURSES PER PERSON STARTERS
CHRISTMAS PARTY LUNCH MENU Monday Saturday. Pre-order only 3 COURSES 27.50 PER PERSON STARTERS Hendricks Prawn Cocktail Cucumber dressed with Hendricks syrup, filled with pink prawns in cocktail sauce
Ti'Caz Restaurant A LA LA IN PE SOLEYE DES MASCAREIGNES. Restaurant with Terrace and Air-conditioned Room. All our dishes are also takeaway
Ti'Caz Restaurant A LA LA IN PE SOLEYE DES MASCAREIGNES Restaurant with Terrace and Air-conditioned Room All our dishes are also takeaway Ti'Caz fully applies the decline in VAT (*) (*) excluding alcoholic
A LA CARTE MENU. Sauces: peppercorn, béarnaise, garlic butter or blue cheese 2.50
A LA CARTE MENU STARTERS Braised USDA short ribs with pickled red cabbage 13 Pan fried squid with chorizo, coriander and chickpea salad 10 Spiced roast quail, tomato couscous and harissa dressing 11 Seared
Private Dining Menus Jameson Room
Private Dining Menus Jameson Room All Menus include Chef s Selection of Canapés Menu A Spring Pea and Mint Soup with Sour Cream Seared Fillet of Hake with Pepperade and Basil Classic Lemon Tart, Crème
AÉROPORT MONTPELLIER MÉDITERRANÉE MAUGUIO
AÉROPT MONTPELLIER MÉDITERRANÉE - 34130 MAUGUIO - 04 67 200 708 WWW.AEROPTHOTEL.COM OUR STARTERS OUR PLATE OF OYSTERS 6/9 (IGIN DEPENDING ON SEASONS) 8.50 /15 HOMEMADE FOIE GRAS TERRINE WITH CAMARGUE SALT
le bar rouge BAR Savour every instant at novotel
le bar rouge BAR Savour every instant at novotel BEERS & ciders cocktails Draught Tiger $13 Heineken $13 Bottle Tiger $14 Heineken $14 Corona $15 Budweiser $15 Jug Tiger $52 Heineken $52 Ciders Original
Aperitives. Board to be shared (melting of duck and bun of Maroilles cheese ) Beer with picon or White wine with picon 4.
Aperitives Board to be shared (melting of duck and bun of Maroilles cheese )... 10.00 Home-made cocktail... 6.50 A glass of champagne (8cl)... 7.00 Ricard (2cl) (Aniseed apéritif)... 3.00 Red or white
Wedding Buffet Luncheon
Wedding Buffet Luncheon Exclusive offers with a minimum attendance of 50 persons: Chocolate world with assortment of heart-shaped chocolates in pink, red and white, chocolate pop cakes, chocolates with
THE THOMSON SUITE PACKAGES
PACKAGES TRANQUIL, LUXURIOUS & YOURS... PACKAGES 2017 THE THOMSON SUITE WEDDING PACKAGE OFFERS YOU THE FOLLOWING WITH OUR COMPLIMENTS: ~ Red carpet welcome ~ Champagne on arrival for the Bride & Groom
Whole menu Chf Squash soup, mushrooms foam Chf And its crostini with raw ham. Service et TVA inclus
Our Gourmet Menu Crunchy fig s foot on an applesauce Vinaigrette with meat juice Pressed beef cheek with Foie Gras Small salad with calf sweetbread and ceps As a mini tart without puff paste Small slices
Desserts. Large choice of Jean-Michel Llorca s pastry Or Passion fruit gratin / exotic fruit sorbet* *Please order at the beginning of your meal
MENU DU MARCHE Menu available for lunch only Starters Oysters fine de Claire N 2 marinated with Yuzu and olive oil / Green apple granité / Oyster s water mousse Venison terrine / quinces cooked with saffron
The Sparrowhawk. ~ Friday 30th November 2018 ~ Starters, Nibbles and Things to Share
The Sparrowhawk ~ Friday 30th November 2018 ~ Starters, Nibbles and Things to Share Leek and potato soup served with bread and butter 5.45 Chicken liver pâté with apple chutney and granary toast 6.95 Potted
Wedding Menus. E: W: T:
Wedding Menus E: info@makeitperfect.co.uk W: www.makeitperfect.co.uk T: 07597529357 201 1 P a g e We have a fantastic and varied menu choice that can be tailored to meet your specific requirements. With
La Fleur d Hibiscus. This package includes: Menu: $68 per person
Wedding Package La Fleur d Hibiscus This package includes: One hour cocktail with 4 hors d oeuvres per person and sparkling wine 3 Course meal Half bottle of house wine per person; Bodegas de Nobella White
BEERS BEER DRAUGHT BEER BOTTLE. 50 cl. HAPPY HOUR. 25 cl. HAPPY HOUR 6pm to 8pm. 1 l. 2,5 3,5 3,5 3,5 3,5 2,5 5,5 8,5 8,5 8,5 AMSTEL FRANZISKANER
BEERS BEER DRAUGHT 2 cl. 2 cl. pm to pm 0 cl. 0 cl. 1 l. pm to pm AMSTEL 2, 3, 3, FRANZISKANER 2, 3, 3, 3, HEINEKEN EDELWEISS BLANCHE GUINNESS 1 AFFLIGEM 1 MAGNER S 1 KILKENNY 1 PANACHÉ (Amstel, Lemonade)
The lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with spiced punch and ginger biscuits Sautéed scallop with braised chicory and orange-cardamom sauce Cod poached in olive oil with fondue of nuts Jerusalem
2018 Autumn Menu. For your special diets and intolerances, please contact the service personnel.
2018 Autumn Menu For your special diets and intolerances, please contact the service personnel. Just a slight breeze, starters Woodland mushrooms & organic free-range egg V - G 24.- Banana shallot preserve,
The Spring Menu. by Claus-Peter Lumpp ***
The tasting menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Carpaccio of Norway lobster with saffron mousse, sautéed Norway lobster and tabbouleh salad Fried goose foie gras with rhubarb