Entrée Froide

Seasonal vegetable salad with a razor clam dressing

Or

Tartare of veal and foie gras with chestnuts and hazelnuts

Or

"Déclinaison" of duck foie gras and their chutneys served with warm raisin bread

Or

Scallop carpaccio, parsley jus with root vegetable crisps

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Entrée Chaude

Sautéed king prawns with coconut, fresh pineapple and soya beans

Or

Unilaterally cooked herring, apple and green bean salad with Banyuls vinegar

Or

Sautéed duck foie gras with a cherry wine and Bourbon vanilla sauce

Or

Raviolo filled with stewed beef cheek, hot pot vegetables and chervil

Or

Sweetbread « à la plancha », Japanese artichokes and parmesan

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Plat

Suckling veal roasted with sage, Swiss chard and spinach flan

Or

Fillet of turbot with sweet and sour pumpkin, ginger and lime

Or

French beef filet with Domaine Gayda red wine sauce

Or

"Label rouge " salmon fillet with fresh thyme and celeriac served with a Domaine Gayda red wine sauce

Or

Roast black "Noir de Bigorre" porc, girolles mushrooms and chestnuts*

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Fromage

A selection of three cheeses

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Dessert

Bitter chocolate (77% cocoa) tart with a coconut and vanilla cream

Or

Red fruit cannelloni

Or

Stewed quince and pear salad in a red wine syrup

Or

Home made iced nougat with almond and chestnut puree

Ou

Warm pear « croustillant » served with a spicy dark chocolate sauce

Ou

A selection of homemade ice-creams and sorbets

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* AOP Porc noir des Pyrénées

Vegetarian Options Available

All of our dishes are available A la Carte

All our prices include service and VAT

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