A La Carte
LES ENTREES
La soupe de poisson traditionnel 5.50
Traditional fish soup with cheese.crouton.garlic sauce
Le tartare d’avocat au pistou 5.60
Chopped advocados, olive oil, balsamic vinegar, basil, tomato, shallots
La salade de canard fumer au verjus 7.50
the duck salad with grapes sauce
La feuillete d’escargots forestiere 9.00
Snail with garlic, parsley, mushroom, shallot, , cream sauce and puff pastry
LES POISSONS
La papillote a l’humeur du chef 15.50
Fish of the day, cooked in a parcel, with pan-fried duck foie gras
Les filets de bar a la tomate et ail frit 13.00
Pan-fried sea bass with tomatos. fried garlic butter sauce
LES VIANDES
ailes de vollail farcie basquaise 10.50
Breast of chicken stuffing onion.perpermixed.tomatos.garlic butter sauce
Le mignon de porc aux pruneaux 13.00
Pan-fried pork fillet with plums sauce
Le magret de canard aux herbes 13.80
breats of duck with herb sauce
Entrecotes poelee aux povres 15.00
Rib-eye steak with perpper corn sauce
All fish and meat dishes are served with freshly-cooked vegetables and potatoes.
Vegetarian dishes available on request
Sunday Lunch 3 Courses 15.00
Every day – special dishes
Le cafe et sa gourmandise 2.50
10% service included in your bill