Gourmet’s menu

Pan fried foie gras with cèpes mushrooms, porto sauce

or

House foie gras terrine on brioche

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3 fresh oysters on half shell

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Duck confit with orange, arugula, roasted almonds, orange supreme

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Exotic fruit granité

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Wild Surf and turf : Wild boar filet from Brigham with chanterelle mushrooms, scampies with basil oil, celeriac
with pancetta, fingerling potato and Provençal tomatoes

Trio of dessert

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Tea or Coffe

Without wine : 70 With wine : 100