The Menu

The Menu

Starters

- Confit tomatoes, fresh goat's cheese, green crisp salad.
- Baked eggs with duck foie gras.
- Chicken scrapings with sweet garlic, salad dressing with praline and chives.
- Salmon tartare with avocado and a fresh herb sauce.
- Gratin of prawns with basil.
- Vegetarian parcel with cottage cheese and fresh mint.

Main courses

- Extra-lean Roast beef served with traditional potato purée.
- Beef tartare "just the way I like it", seasoned with olive oil, lemon and shavings of parmesan and balsamic vinegar.
- Lamb chops, simply grilled with lemon thyme and preserved garlic.
- Luxury stew of leeks and duck fillet.
- Hake with a topping of Ossau Iraty served with a dish of broad beans and chorizo.
- Tuna steak "en cocotte", Luzienne style, with chorizo and sweet peppers.

The desserts

- Chocolat fondant with light custard sauce.
- Grand Marnier crêpes.
- Crème brûlée.
- Zabaglione with fresh fruit.
- Chocolats nems with Banyuls.
- St Marcelin served with a crips green salad.
- Ice cream sundaes :
:: Raspberry, strawberry, blackcurrant.
:: Passion fruit, mango, pink grapefruit.
:: Butterscotch, chocolate, coffee.