| Gourmets
Menus |
|
| Starter, main course, cheese and
dessert €25 |
| Two starters, main course, cheese
and dessert €31 |
|
| Cold starters |
 |
Hot starters |
|
|
| House potted trout with absinthe, served with toast |
Mediterranean prawns flamed in whisky |
|
Slice of marinated salmon with potatoes cooked in oil |
Snails simmered in Noilly Prat with tomato |
|
Crayfish tail salad with dill |
Scallops in puff pastry with baby vegetables |
|
Melon with local smoked ham |
Calf's head with sauce ravigote |
|
House duck foie gras with toast |
Perch fillets with lemon butter |
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| Main courses |
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| Fillet of zander cooked in Mondeuse de Savoie red wine |
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Fillet of féra from Lake Leman with pink peppercorns |
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Entrecôte steak with wild mushrooms |
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Confit of pork cheek with Guérande sea salt |
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Roast breast of duck with blackberry sauce |
