Our Menus

(Monday to Friday lunchtime, except Friday evening, weekends and public holidays)

STARTERS

Plate of whelks and prawns

or Shallot tatin, leeks and Créances carrots, carrot coulis

MAIN COURSES

Unexpected little catch, prepared according to the chef’s inspiration

or Normandy free-range chicken fillet, porcini cream and seasonal mushrooms

Selection of cheese or desert

Vanilla rice pudding, melting pear, vanilla cloud and speculoos crumbs

STARTERS

Duck foie gras with smoked black tea, red port gel, homemade butter brioche

or Seafood platter (2 oysters, 4 whelks, 1 langoustine, 4 prawns)

or Gravlax salmon ballotine and salmon rillettes, beetroot mosaic

MAIN COURSES

Beef fillet, escalope of foie gras, foie gras sauce

or Sea bass fillet in a chorizo crust, champagne sauce

or Roasted scallops, truffle-scented parsnip emulsion, spinach velouté

Selection of cheese or CHOICE OF DESSERT FROM THE MENU

Syrup with water

Minced beef steak – homemade fries

or Fish and Chips

Délice Chocolat, vanilla ice cream, chocolate ice cream