Food
OUR COLD STARTERS
| Thousand leaves avocado shrimp cocktail sauce | 8.000 |
| Beef carpaccio with parmesan shavings | 9.000 |
| Carpacccio of tuna or captain fish | 9.000 |
| Leash of carpaccio | 10.500 |
| Salmon, tuna and captain |
| Smoked Sea Plate | 10.500 |
| Plate of homemade Charcueterie | 10.500 |
| Pepper Terrine, coppa, salted duck |
| Goat's cheese and salmon Mille-feuille with Pistou | 10.500 |
| Homemade Duck Foie Gras | 21.000 |
 |
OUR SALADS
| French-Nice salad | 9.000 |
| Tuna, egg, tomato, salad, anchovies, onions, green beans and black olives |
| Tomato and Feta cheese salad | 9.000 |
| Lyonnaise Salad | 9.000 |
| Salad, bacon, poached egg, croutons |
| Bergère Salad | 10.500 |
| Salad, row ham, cheese, walnut kernels, balsamic vinegar |
| Chiken Salad | 10.500 |
| Salad, chiken, cheese Parmesan, croutons and white sauce |
| Redwood salad and kernel nut | 11.000 |
| Charcutier Salad | 11.500 |
| Salad, tomatoes, salted duck, raw ham, Andouillete, sauteed potatoes |
| Périgourdine Salad | 12.500 |
| Salad, foie gras, salted duck, tomatoes, croutons, balsamic vinegar |
OUR WARM STARTERS
| Stuffed crab | 8.000 |
| Cheese soufflé | 8.000 |
| Thousand vegetable leaves mozzarella bacon | 8.500 |
| Italian Egg Casserole | 8.500 |
| Shirred ravioli with Roquefort cheese | 9.500 |
| Warm Goat's cheese, bacon and caramelised apple | 9.500 |
| The dozen snails | 11.500 |
| Frog Parsley with Shallots | 12.500 |
| Scallop Tulip and Leek Fondue | 13.500 |
| Foie Gras scallop and candied onions | 15.000 |
MEAT
| Beef tartar | 9.000 |
| Beef tongue with hot sauce | 9.500 |
| Charcuterie Poek Chop | 9.500 |
| Lamb kidneys in Madeira sauce | 9.500 |
| Old-fashionned Veal Blanquette | 10.500 |
| Chiken Cordon Bleu Escalope | 10.500 |
| Chicken white, tomato coulis, gratin mozzarella |
| Lam Stew and small turned Vegetables | 10.500 |
| Mustard Rabbit Fricassee | 10.500 |
| Chateaubriand with crushed black pepper | 11.000 |
| Beef Tournedos with Bordelaise Sauce | 11.000 |
| Curry lamb mouse | 13.500 |
| Paella | 13.500 |
| Rossini Tournedos | 15.000 |
 |
IMPORTED FOODS
| Porc Tenderloin with Brie | 12.000 |
| Escalope deveal Milanese | 15.000 |
| Flank Steak with candied shallots | 16.000 |
| Andouillette AAAAA with whole-grain Mustard | 17.000 |
| Duck confit sarladaise potatos | 18.000 |
| Duck leg, bacon, potatos and mushrooms |
| Parsleyed veal liver | 19.500 |
| Served with mashed garlic potatoes |
| Duck breast (coarse salt, honey or penapple) | 23.000 |
BARBECUE
| Roasted pork spare rib | 9.500 |
| Beef steack | 10.500 |
| Mixed grill (beef, lamb, chicken, pork) | 13.500 |
| 3 pieces of lamb ribs from New Zealand | 18.000 |
| Charolais Beef Entrecote (300 gramms) | 26.000 |
| Charolais rib of beef (500 gramms) | 38.000 |
| Charolais Prime Rib for 2 or 3 people | 115.000 |
| To be reserved 24 hours in advance |
OUR PASTA
| Spaghetti neapolitan (tomatoes, basil) | 9.000 |
| Spaghetti bolognes (tomatoes, ground meat) | 9.500 |
| Spaghetti carbonara | 9.500 |
| Egg, bacon, fresh cream |
| Four Cheese Rigatoni | 11.500 |
| Linguine with Scaloops | 15.000 |
| Garlic and Parsley Prawan Linguine | 15.000 |
 |
SEAFOOD
| Screening of shrimps | 9.500 |
| Captain's Pavé with Penja green pepper | 9.500 |
| Provençal Sea Bass Fillet | 9.500 |
| Pan-fried Curry Shrimps | 9.500 |
| Captain's Matelote with Lemongrass | 9.500 |
| Calamari Parshley | 10.500 |
| Barracuda Dumplings with Nantua Sauce | 10.500 |
| Grilled sole or almonds | 11.000 |
| Blanquette de la mer | 13.500 |
| Salmon, Sea bass, captain |
| Sliced Salmon and Leek Fondue | 14.500 |
| Medallion of Prawns with Hollandaise Sauce | 15.000 |
| Saint-Jacques and gambas skewer | 15.000 |
| Roasted lobster with lemon butter | 30.000 |
| (depending on arrival) |
SIDE DISH
| Green beans |
| Tagliatelle |
| French fries |
| Spinach |
| Brocoli |
| Fresh vegetable |
| Rice |
| Provencal tomatoes |
| Boiled potatoes |
| Fried potatoes |
| Cauliflower |
| Mash potatoes |
| Plantain |
| Green salad |
| Potatoes sarladaises | 4.500 |
DESSERTS
| Ball of ice cream | 1.500 |
| Ananas pirogue ou Papaye Solo | 2.000 |
| Crêpes au sucre | 3.500 |
| Mousse au chocolat | 5.000 |
| Coupe Colonel | 5.000 |
| Duo de Banane et Ananas flambé au Rhum | 5.000 |
| Choccolate or liegeese coffee | 5.000 |
| Tiramisu | 5.000 |
| Pain Perdu aux Poires revisité | 5.000 |
| Crème brulée à la Cannelle | 5.000 |
| Suzette pancakes | 6.000 |
| Café ou Thé Gourmand | 6.000 |
| Choccolat brownies | 6.000 |
| (to be ordered at the beginning of the meal) |
| Choccolate profiteroles | 6.000 |
| Crêpes Chocolat et boule Coco | 6.000 |
| Pêche Melba | 6.000 |
| Tarte tiède aux pommes | 6.000 |
| (to be ordered at the beginning of the meal) |
| Soufflé chaud Grand Marnier | 7.000 |
| (to be ordered at the beginning of the meal) |
| Soufflé chaud Orange ou Citron | 7.000 |
| (to be ordered at the beginning of the meal) |
| Flamed norwegian pineapple | 7.000 |
