|
|
|
Starters
|
|
|
|
|
|
|
|
|
|
|
Francs.
|
Euros.
|
| Duck
foie gras medallions with Muscat flavoured jelly
|
|
92 |
14,03 |
| Duo
of fish marinated in lemon juice and olive oil,and served on a bed
of greenery. |
72 |
10,98 |
| Goat’s
cheese pastry with tart apples, topped with honey and served on a
bed of mixed salad |
|
72
|
10,98 |
| A
pastry with snails and cream. |
|
|
|
|
|
78 |
11,90 |
| Generous-sized
salad with foie gras. |
|
|
|
|
|
84 |
12,81 |
|
Fish
|
| Turbot
fricassée with hot oysters.
|
119 |
18,14 |
| Flambed
king-sized prawns with Armagnac flavoured cream
.
|
109 |
16,62 |
| Pikeperch
with creamed vegetables
|
82 |
12,50 |
| Salmon
tounedos with shredded courgettes and lemon sauce.
|
78 |
11,90 |
| Salmon
tounedos with shredded courgettes and lemon sauce.
|
80 |
12,20 |
|
Meat
|
| Saddle
of rabbit cooked in traditional whole-grain mustard.
|
82 |
12,50 |
| Thinly
sliced free-range guinea fowl with crayfish.
|
84 |
12,81 |
| Medallions
of lamb in pastry in a red wine and thyme sauce.
|
82 |
12,50 |
| Fillet
of beef in a wild-herb flavoured gravy.
|
109 |
16,62 |
| A
tournedos of duck from the region stuffed with goat’s cheese and
served with a rosemary honey sauce and stewed Lézignan onions
flavoured with ‘Cartagène’.
|
98 |
14,94 |
|
Cheeses
|
| Cheese
served with a pot of honey.
|
28 |
4,27 |
| Cheese
trolley.
|
48 |
7,32 |
| Hot
goat’s cheese from St. Etienne de Gourgas with honey and pears.
|
32 |
4,88 |
Desserts
|
|
|
| Chocolate
cake and custard.
|
32 |
4,88
|
| Sundae
surprise.
|
34 |
5,18
|
| Sweet
chestnut custard tart.
|
28 |
4,27
|
| Pear
cooked in cinnamon flavoured wine.
|
28 |
4,27
|
| Iced
nougat with raspberry sauce.
|
34 |
5,18
|
| The
‘Auberge’ plate of sweet delights.
|
48 |
7,32
|
| Hot
apple tart.
|
28 |
4,27
|
| Red
berry fruit mille feuilles.
|
34 |
5,18
|
| Fruit
pastry with ginger.
|
32 |
4,88
|
| Fresh
fruit salad.
|
28 |
4,27
|
| Sorbets
and ice-creams.
|
28 |
4,27
|
Kids
Menu 58 F.
Starter
Dish
Fromage
Blanc or ice-cream
|
|
