Gourmet’s menu

Pan fried foie gras with camerise gelly, port sauce

or

House foie gras terrine on brioche

________

Lobster salad, salicorne, sauce with tarragon and mustard, marinated chanterelles and shitakes

________

Spring platter (Lemon asparagus salad, parmesan , tomato and mozzarella Di Buffala with basil)

________

Exotic fruit granité

________

Wild Surf and turf : Grilled deer rib, argousier berry with thyme and basil, lobster with garlic flower and virgin sauce, dauphine potatoes and asparagus tips

________

Trio of dessert

________

Tea or Coffe

Without wine : 75

With wine : 110