STARTERS

 

DUCK FOIE GRAS FROM THE PÉRIGORD

Semi-cooked, mango chutney and toasted organic bread

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  SMOKED SALMON FROM SCOTLAND

Label Rouge" and Moison bread toast

 

MAIN COURSES

 

100% French BEEF FILLET

With ceps, potato gratin and cheese

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  STEAK OF DUCK BREAST

Snack with roasted pineapple and fried potatoes

 

SCALLOPS FROM BRETAGNE

With leek fondue

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BURGER OF OX

With foie gras and cheese, home fries

 

 

DESSERTS

 

RASPBERRY ENTREMET

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 CHOCOLATE FONDANT

And a scoop of vanilla ice cream from Madagascar

 

DRINKS

 

CUP OF PROSECCO

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