La carteMenu - 19€MondayBeef stew with carrots Tuesday Roasted hancut pork sausage with green lentils stew Wednesday Slow cooked poultry stew with cider ThursdayVeal “blanquette” with rice Friday Seared filet of pollackSaturdayBeef hand-cut tartare, french friesSunday Sunday roasted poultry
La carteStartersLES ESCARGOTS Traditional snails in their shell with parsley and garlic butter (6 or 12) 18 € / 35 €LE FOIE GRAS Homemade foie gras served in a ballotine with quince chutney and toasted brioche 17 €L’IMMANQUABLE POIREAU Leeks terrine served with “mimosa egg” and old-fashioned mustard vinaigrette 14 €L’ŒUF Fried egg served with seasonal mushrooms 18 €LE PETIT CAMEMBERT À PARTAGER (ou pas) Roasted Camembert d’Isigny “tartufata” 16 €LA RILLETTE COPAINS COMME COCHONS À PARTAGER Homemade pork rillette, toasted countryside bread & pickles 15 €LA FAMEUSE SOUPE À L’OIGNONOur famous onion roasted french soup14 €
La carteMain CoursesLE FILET DE BARPan-seared fillet of sea bass with Creamy green crab sauce 24 €LA SAINT-JACQUESSeared fresh scallops 28 €LA BELLE ENTRECÔTE Rib eye steak served withhomemade béarnaise sauce 28 €LE PAVÉ DE CABILLAUDRoasted cod served with a red winebutter sauce 25 €LE CANARDConfit duck leg, dauphinois potatoes gratin & thyme juice 27 €LE VEAU Slow-cooked veal, red wine sauce 25 €LE TARTAREHand-cut french beef tartare 23 €LE CRÉMEUX DE COQUILLETTESCreamy “coquillettes” pasta with Comté cheese & Tartufata 19 €
La carteDESERTSLES PROFITEROLES DU CAVEAUChoux pastry garnish with vanilla ice cream & chocolate sauce12 €L’ILE FLOTTANTESoft Meringue cake served with custard cream11 €LA TARTE AUX POMMESThin crispy apple tart served with vanilla ice cream 11 €LA CRÈME BRÛLÉEVanilla ”Crème Brûlée” 12 €LE GOURMAND Coffee and small gourmet desserts 12 €LA BELLE HÉLÈNEPuff pastry pear tart with vanilla ice cream & chocolate sauce 13 €LE RIZ AU LAIT Creamy rice pudding with salted butter caramel 12 €
La carteMENUS - 24€ & 29€STARTER+ MAIN COURSE or MAIN COURSE + DESERT24 €STARTER+ MAIN COURSE+ DESERT29 €STARTERSLeeks terrine, Homemade pork rillette, Onion roasted french soup MAIN COURSESSlow-cooked veal, red wine sauce, Creamy “coquillettes", Dish of the dayDESERTSThin crispy apple tart, Creamy rice pudding, Soft Meringue cake