Some dishes
to bring water
to your mouth…

Starters
• Cress soup served with a garlic cream flavored with curcuma
• Panfried slices of calamaries with balsamic vinegar "green" tagliatelli
• Fresh duck foie gras, Chutney of pears and lily of the valley
• Pâté of hare with dates and star anise, Small winter salad
• 9 oysters "Marennes Oléron" n°3

Fish dishes
• Scallops cooked with old plum brandy, Panful of vegetables
• Panfried slice of monkfish with bacon, Citrus fruits juice and flan of spinaches

Meat dishes
• Rib of beef - for 2 persons, Homemade french fries
• Preserved duck leg Sarlat-style fried potatoes
• Prime beef fillet*, "Rossini" style "Galette" of Potatoes
• Panfried fillet of hind (doe) with figs, Crumble of chestnuts and celery
• Escalope of fried duck foie gras, poached pear in Monbazillac wine
• "Head" of cepe mushroom stuffed, parsley juice

The desserts
• Smooth cake with a mix of white and black chocolats, tangerine sherbet
• Assorted desserts all made with walnuts
• Shortbread of fennel, rasberries and sweet red pepper ice cream
• Champagne Marc sherbet, raspberry liquor
• Fresh fruits kebbab served with a Sauternes wine zabaglione

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