Spanish ham «Jabugo» Bellota, wonderful to share 36

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Merryl Underwood
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STARTERS Spanish ham «Jabugo» Bellota, wonderful to share 36 Stuffed vegetables, 24 sweet pepper, tomato, zucchini flower, eggplant, spring onion, swiss chard, parmesan Local vegetables, squid and

1 STARTERS Spanish ham «Jabugo» Bellota, wonderful to share 36 Stuffed vegetables, 24 sweet pepper, tomato, zucchini flower, eggplant, spring onion, swiss chard, parmesan Local vegetables, squid and tuna, 28 anchovies sauce Tteloni, 28 gamberoni shrimp, spinach, baby leek, romanesco cabbage, cress foam and shellfish Cod fish and egg, 26 soft egg, fresh cod fish and cod fish brandade pata negra ham and peppers pulp Red shrimps, 25 raw, marinated, lemon leaves jelly Foie gras, 26 bread crisps, lemon cream, sweet pepper, broccoli FISH Mediterranean fish, 48 stuffed with herbs and squid, baked, rockfish reduction, crouton and rouille sauce Octopus and artichoke, 35 potato gnocchi, celery, grated raw artichoke, anchovies, lemony broth Local John Dy, 39 zucchini flowers stuffed with fish mousse, peas, vinegar onions Spiny lobster, 120 grilled, yuzu sabayon Accding to the fishing of the day, sea bass, sea bream, 130 turbot, John Dy, f two Meuniere-style Sole f two 140

2 MEAT Half young pigeon, 41 in herbs bread crust, stuffed leg, tarragon turnip, pigeon gravy Roasted veal chops f two, 79 braised sucrine salad, peas, spring onions and asparagus cocotte, gravy Black Angus rib steak, 50 served rare, confit shallot, green beans fresh salad, olives and rosemary chick peas pancake, beef gravy Selection of cheese from Maitre Bdier 23 DESSERTS Our Signature desserts Pavlova with green and yellow plums from Lraine, 19 green and yellow plums raw and cooked with Galabé sugar, Phu Quôc pepper, Tahiti vanilla, yellow plum and lemon thyme sbet *Sauternes Château du Levant 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 My iced calisson, 29 melon, almond and ange ice cream, crispy meringue, local citrus biscuit *Muscat «Moderato» Domaine Casabianca Black and white fig, 18 roasted with honey and pollen from Marc Deschamps, *Côteaux du Layon Rocheft Château Pierre Bise Chocolate, peppermint, 19 After-Eight style, Nam Bô pepper praline, mint sbet *Maury «O.P Nd» Domaine Les Terres de Fagayra 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. Some dishes might contain allergens. Please ask confirmation to our Maître d hôtel We propose vegetarian and gluten-free menu.

3 MENU INTEMPOREL Starter - main course - dessert 65 Burrata mozzarella cheese, zucchini pulp, truffle, rocket salad Cod fish and egg, soft egg, fresh cod fish and cod fish brandade pata negra ham and peppers pulp Octopus, casareccia, artichoke, eggplant, capers, parsley, olive, tomato Grilled lamb chops, egano, stuffed vegetables Black and white fig, roasted with honey and pollen 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 Red shrimps, raw, marinated, lemon leaves jelly Half-cooked biologic egg, artichoke pulp, slightly salted cod, truffle tuber

4 MENU INCONTOURNABLE Royal Specialties Menu served to all the guests 95 Red shrimps, raw, marinated, lemon leaves jelly Half-cooked biologic egg, artichoke pulp, slightly salted cod, truffle tuber aestivum Octopus and artichoke, potato gnocchi, celery, grated raw artichoke, anchovies, lemony broth Half young pigeon, in herbs crust, stuffed leg, tarragon turnip, young pigeon gravy My iced calisson, melon, almond and ange ice cream, crispy meringue, local citrus biscuit

5 Vegetarian menu Entrée-plat-dessert 65 Stuffed vegetables, sweet pepper, tomato, zucchini flower, eggplant, spring onion, swiss chard, parmesan Local vegetables salad, sweet pepper sauce Potato gnocchi, spinach, baby leeks, romanesco cabbage, raw artichoke Creamy risotto with saffron, zucchini and artichoke, broad beans Black and white fig, roasted with honey and pollen from Marc Deschamps, Free Gluten menu Entrée-plat-dessert 65 Red prawns, marinated, lemon leaves jelly Local vegetables salad, sweet pepper sauce Local John Dy, zucchini flowers, stuffed with cod muslin, peas,vinegar onions Grilled lamb chops, egano, stuffed vegetables Pavlova with green and yellow plums from Lraine, green and yellow plums raw and cooked with Galabé sugar, Phu Quôc pepper, Tahiti vanilla, yellow plum and lemon thyme sbet 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