|
|
Valentine's Day menu.
Elixir of Love and pointless.
As an appetizer, the jar of cream of pumpkin swoons of love in the froth of mushrooms.
On a bed of shredded leeks, prawns happy tails whipping Walnut St. Jacques and monkfish in the champagne under the admiring eye of vegetables, a tear falls from tandoori.
Beef tenderloin wrapped him self in the warm blanket of puff pastry, its image is reflected in the mirror of red Graves.
The potato croquettes are adorned with almonds.
The bread is warm goat sprinkle caraway on a bed of salad, the sliced pear and fig jam contemplate.
Pancakes swollen declare their desire flaring flame.
Tuesday dinner : 14 February 2012.
ON RESERVATION
Net price 45 €. Drinks not included.
"A Lunch Menu" 18 €.
First-rate products, simply prepared for a quick lunch.
(Served at lunch during the week except Saturday, Sunday and bank holidays).
Pumpkin soup.
******
Smoked duck breast fillets on salad and light brown, balsamic flavour, Perigourdin pastry.
or
Salmon paving with contry ham on ecrasé of parsnip.
or
6 oysters of Marennes- Oléron.
******
Tournedos of grilled beef sirloin shallot butter.
or
Duck leg confit with Guérande salt served with half glaze of honey vinegar
******
Plate of cheeses.
or
Great choice of desserts à la carte.
"Young Gourmet – A simple gustative experience"
For the pleasure of the young gourmets, Michel Pestel offers up to old a gustative experience.
(12 years): 9 €
Smoke salmon – Toast.
or
Duck liver tasting
******
Tournedos of grilled beef sirloin.
or
Chicken escalope sauteed with Paris mushrooms.
******
French fries.
******
Tarte Tatin, or, ice cream, or cone.
“Regional Tastes -The local products”
The best products of the region prepared with passion.
28 €.
Amuse-mouth.
Pumpkin soup.
******
Quail and foie gras terrine with red Lillet liquor served with salad in a truffle vinegar cream.
or
6 Marennes - Oléron oysters: cold or warm with leeks fondue.
or
Skewer of salmon and cod with country ham on ecrasé of parsnip.
or
Frontenac snails cooked in a rustic way .
******
Two ways duck: confit, breast, served with half glaze of
Bordeaux Sainte Foy red, star anise and vanilla.
or
Grilled beef sirloin with shallot butter.
or
Grill deer in venison sauce.
or
Loin of lamb braised on ratatouille bed.
******
Plate of cheeses.
or
Great choice of desserts à la carte.
Prix net. Wine no included.
"The Gironde"
Let your self go for a gourmet ride. The variety of our regional products will surprise you.
43 €.
Amuse-mouth.
Pumpkin soup.
******
Quail and foie gras terrine with red Lillet liquor served with salad in a truffle vinegar cream.
or
Poached duck foie gras with Sainte Foy Bordeaux red wine and its mild spices.
or
Smokes salmon on salad and ratatouille tandoori, taste vinegar of sugar cane.
******
Lobster (400 at 450 grs.) champagne sauce. (sup. 6 €)
or
Grilled sturgeon à la ventrèche, Provençal crumble, tomato and pepper compote.
or
Scallops just fried, tandoori cream, bygone vegetables.
******
Sorbet pear and his alcohol.
******
Three ways duck: confit, breast, foie gras, served with half glaze of
Bordeaux Sainte Foy red, star anise and vanilla.
or
Beef fillet and foie gras slice grilled on plancha, foie gras sauce.
or
Grill deer in venison sauce.
or
Loin of lamb braised on ratatouille bed.
******
Plate of cheeses.
******
Great choice of desserts à la carte.
Prix net. Wine no included.
"The Aquitaine»
Genuine regional products and Michel Pestel's savoir-faire.
Amuse-mouth.
Poached duck foie gras with Sainte Foy Bordeaux red wine and its mild spices.
or
Fried foie gras escalope with apples deglazed with Sauternes (sweet white wine).
or
Duo of smoked salmon and scallops, deglazed with the raspberry vinegar.
******
Sturgeon and scallops on a skewer in a meat sauce.
or
Lobster (North Atlantic) with champagne.
******
Sorbet pear and his alcohol.
******
Chef's special squab cooked with Loupiac wine and white grapes.
or
Beef fillet and foie gras slice grilled, cèpes à la bordelaise.
or
Grill deer and foie gras slice in venison sauce.
******
Plate of cheeses.
******
Great choice of desserts à la carte.
|
Powered by Linkeo