MENUS & CARTE Du Chef Sylvain Croce

Starters :

° Foie gras terrine, seasonal chutney    17€

° Cream of pumpkin and Corsican mandarin soup   13€

    °  Duck terrine with pickled vegetables   14€

Main courses :

° Calf's head " like my grandmother's", gribiche sauce   23€

° Crispy sweetbreads, morel cream, potatoes cake   28€

° Seasonal stew, creamy polenta   23€

° Raosted haddock fillet, leek wheat risotto    23€

Cheeses :

° Assortment of cow's milk cheeses  7€

° Fresh cheese with cream or red fruits coulis  6€

Desserts :

° Lemon tart-style financier with fir tree ice cream   9€

° 100% chocolate entremet with cocoa sorbet   9€

°  French toast panettone with carrot and orange sorbet   9€

Starters :

Snail and ravioli stew with chicken broth

or

White pudding in brioche, herb salad

 Main courses :

Roasted black cod loin with "marinière" sauce, winter vegetables tian

or

Crozet pasta gratin with duck confit

Desserts :

Floating island with pink pralines

or

Small pot of chestnut and blueberry cream

Entrée :

° Velouté de chou fleur, lardons grillés

Plat :

° Pièce du boucher poêlée, navets rôtis

 Dessert :

° Sablé au chocolat

Cocktail du jour :  8€

Sans alcool : 5€

Menu complet : 24 €

Entrée + Plat ou Plat + Dessert : 19 €

Plat seul 14 €