Cold entries
Chicken liver config with onion confit
|
9€ |
Salad of roasted maroilles with diced-bacon
|
9€ |
Home-made smoked salmon
|
12€ |
Salmon tartare and new Saint Jacques and olive marinated
|
17€ |
Home-made duck foie gras with figs
|
16€ |
Hot entries
Skewer of prawns with beurre Nantais
|
15€ |
Leek mille feuilles with fondwe of maroilles
|
9€ |
Stew with Petit-Gris from Rodinghem's farm and garlie cream
|
14€ |
Home-made fricassee of Saint Jacques
|
20€ |
Hot foie gras fried with juice of sour cherries
|
20€ |
Les plats
Escalope of salmon fried with beurre blanc and herbs
|
13€ |
Roasted sea bass with oil olive
|
17€ |
Monkfish medaillons with basil cream
|
23€ |
Haw on the borre with herbes de Provence and garlie cream
|
13€ |
Roasted rack of lamb with rosemary
|
21€ |
Tongue stew with ho pepper sauce
|
13€ |
Beef tenderloin with creme de Maroilles or with pepper
|
20€ |
Les desserts
Floating island
|
6€ |
Plate of sorbets
|
6€ |
White lady
|
7€ |
French toast with low-grade heet sugar
|
7€ |
Cinnamon creme brulee
|
7€ |
Pancake with hot chocolate and vanilla ice
|
9€ |
Ice nougat with caramel
|
10€ |
Chocolate profiteroles
|
10€ |
| Crepes flambées with Grand Marnier |
11€ |
Home-made dessert buffet
|
11€ |
Les digestifs
| Armagnac |
7€ |
| Vieil Armagnac |
10€ |
| Cognac Bisquit |
9€ |
| Calvados |
8€ |
| Genièvre de Houlle (carte noire) |
9€ |
| Poire, Prune, Mirabelle, Framboise |
9€ |
| Fleur de bière, Chartreuse |
7€ |
| Marie Brisart, Cointreau |
7€ |
| Bourbon |
7€ |
| Cognac Delamain (1er cru de Cognac) |
13€ |
| Irish coffee |
8€ |
| Coffee |
2€ |
Tea, herbal tea
|
2€ |
|
