Cold appetizers
| |
Provençal Eggplant Mousse and Eggplant Caviar, with Toasted
Bread |
15.00 €
|
Tomato Bavarois with Fresh Basil and Mint, Served with a Slice
of Olive Cake and a Fresh Goat Cheese Quenelle |
16.00 €
|
| Layered Omelette Cake "Crespéou" and Tomato Coulis | 16.50 €
|
Smoked and Marinated Salmon Croustillant with Crayfish Tails
| 21.50 €
|
Smoked Duck Breast Salad with Duck Foie Gras
| 18.00 € |
Home made Duck Foie Gras served with Toasted Bread
| 24.00 €
|
Warm Appetizers
| |
| Mussels Platter with Mandels and Parsley's Butter | 13.00 €
|
Stuffed Squid "à la Sétoise" (creamy sauce with tomatoes and
garlic) |
16.00 €
|
| Skewered Gambas with Rougail sauce and Basmati Rice | 18.50 €
|
Pan-seared Sea Scallops with Saffron Butter and a Carrot
Puree with Cumin
|
21.00 €
|
Fish and Seafood
| |
Skewered Salmon with Tartar Sauce and Baked Potatoes
| 16.00 €
|
Breaded Sebaste Filet (Redfish) with Herbs and an Aïoli Quenelle
| 17.50 €
|
Pollock Steak and Piperade Juice, Served with Mashed Potatoes
with Olive Oil
|
20,50 € |
| Chef's Monkfish Bourride (creamy garlic sauce) | 22.00 €
|
Saint-Pierre Filet and Cream of Langoustines
| 25.00 €
|
Lobster prepared the way you like it
(to be ordered 48 hours in advance) Market price
| |
Meat
| |
Lamb Tripe Parcels and Trotters in a Savoury Sauce, served
with Steamed Potatoes (traditional dish from Marseille) |
14.50 €
|
| Stuffed Guinea Fowl Thigh with its Juices and Olives | 17.50 €
|
| Spiced Sauteed Lamb and Couscous with Raisins | 20.00 €
|
| Chicken Supreme with Cream and Girolles | 24.00 €
|
Lamb Sweetbread Fricassee with Port Wine
| 24.00 €
|
Lamb Rognonnade Stuffed with Olive Tapenade and Served
with a Potato Galette
|
24.50 € |
| Grilled Beef Filet with Parsley and Lemon Butter | 26.00 €
|
Grillet Beef Filet with Morels
| 32.00 €
|
Selection of Cheeses
|
9.00 €
|
The Creations of Our Pastry Chef Richard Gironde
| 8.50 €
|
