- Starters
|
Tartar of tomate, Grany Smith apple, pestou, jelly of tomatepine apple with Sichuan berry, buratta mousse (G.F) |
16,00€ |
|
Gaspacho of cucumber, goat shees cream with mint, peanuts (G.F) |
14,00€ |
| Berries Timur marinated red mullet fillet (G.F) | 18,00€ |
|
Scallops tartare and wakeme seaweed in olive oil of the Moulin Jeannons (G.F) |
22,00€ |
- Dishes
35
| Cod fillet in coconut curried sauce (G.F) | 23,00€ |
| Leg of rabbit confit, with Meaux mustard sauce (G.F) | 25,00€ |
| Sea bream fillet with vierge sauce (G.F) | 30,00€ |
| Medallion of veal accompanied with rhubarb (G.F) | 28,00€ |
- Children’s dishes (until 9)
- Children’s dishes (until 9)
1
| Cod fillet in coconut curried sauce (G.F) | 13,00€ |
|
Leg of rabbit confit, with Meaux mustard sauce (G.F) |
13,00€ |
- Desserts
|
Selection of three cheeses refined by award wining cheese dairy Lou Canestéou |
13,00€ |
|
Strawberry baba, basil liqueur, cream with vanilla Bourbon |
9,00€ |
|
Pavlova rhubarb red fruts (G.F) |
9,00€ |
|
Panna cotta with almond milk, melon (G.F) |
9,00€ |