Excluding Weekends and Public Holidays

6 N°4 Fines de Claires oysters (Supplement 2.10€)
Or
Terrine of skate and artichoke heart with aïoli,
rocket leaves and pistou
or
Terrine of goats cheese with wild figs from Andalucia poached in sweet Vouvray wine,
and yellow beetroot, salad leaves and raw ‘Chiogga’ beetroot in a hazelnut oil vinaigrette
or

Starter of the day (see daily specials)

********
Fish of the day (see daily specials)
or
Grilled flank steak, green beans, French fries and a red wine sauce
or
Grilled ‘Andouillette’ (a sausage made of chitterlings) with Vouvray wine, candied shallots and french fries
or
Dish of the day (see daily specials)

********
Selection of desserts from our menu

6 N°5 Spéciale Gillardeau oysters (Supplement 2.80€)
or
Homemade terrine of duck foie gras with ‘poires tapées’ and pistachios
or
Home smoked salmon coated with seaweed served with cucumber, new potatoes and fromage frais
or
Starter (see daily specials)

********
Gently steamed cod with seaweed, seasonal root vegetables and aïoli
or
Roasted duck breast fillet, local courgettes and baby carrots
sweet and sour sauce with morello cherries
or
Fish (see daily specials)
or
Meat (see daily specials)
********
Cheese
or
Selection of desserts from our menu

For children under 12 years

Fruit juice or local organic apple juice
***
Beef Burger, French fries
or
Poached fillet of fish and mashed potatoes
***
2 scoops of ice cream or chocolate and vanilla cream desserts

For children under 12 years

Fruit juice or local organic apple juice
***
‘Little Gourmet Platter’
(smoked salmon, 2 oysters, whelks, shrimps, prawns, foie gras)
***
2 scoops of ice cream or chocolate and vanilla cream desserts

Homemade terrine of duck foie gras from the Loire Valley with ‘poires tapées’ and pistachios, mixed salad leaves and a hazelnut oil vinaigrette (poire tapée is a local speciality, literally meaning ‘a beaten pear’ which is dried slowly in a bread oven, we then poach the pear in red wine and spices).

Fresh white crabmeat and grapefruit on avocado,
Red pepper coulis and pistou

Home smoked salmon coated with seaweed served with
Local cucumber, new potatoes and fromage frais

Langoustines and veal sweetbreads in puff pastry with green olives

Roasted black tiger prawns with satay spices,
Salad with ginger and fresh coriander

Homemade fish soup with saffron served with croutons
And ‘rouille’ mayonnaise (flavoured with garlic and saffron)

Starter of the day from 19.95€ menu

Starter of the day from 26.50€ menu

Steak tartare (prime rumpsteak minced to order, served raw)
With French fries

Panfried calf’s liver with balsamic vinegar, root vegetables
And baby spinach

Rumpsteak (250g) and a fricassée of wild mushrooms
Served with a Madeira sauce

‘Beuchelle Tourangelle’ (a local speciality dating from the 19th century)
Veal kidneys and sweetbreads with stuffed morel mushrooms, green asparagus
and cream

Main dish of the day from 19.95€ menu

Grilled monkfish from Brittany with langoustine, stirfried vegetables
and a light shellfish sauce with kaffir lime

A basket of fresh seasonal vegetables gently steamed

Grilled fillet of organic salmon with local white and green asparagus

served with a blood orange butter sauce

Sole cooked on the plancha with seaweed butter (subject to availability)

Grilled fillet of seabass from Sables-d’Olonne, creamed cauliflower, white wine sauce with cockles

Panfried home salted cod, caviar of aubergine, candied vine tomatoes
and pistou or simply with mashed potatoes

Fish of the day from 19.95€ menu

Fish of the day from 26.50€ menu

Warm Crottin of goats cheese
From Mr Deschamp’s farm
on a bed of lettuce

Selection of cheese

Dark Valrhona ‘Tropilia 70%’ chocolate mousse

Poached pear William, ginger scented caramel, sablé biscuit and a lime sorbet

Tiramisu ‘Disaronno’

Raspberry and strawberry soup with sweet Vouvray wine and fresh mint,

steeped with sparkling Vouvray, almond milk panna cotta

Rum Baba with pink praline, compote made with local strawberries and vanilla whipped cream

Bourbon vanilla, Pistachio and ‘Valrhona’ chocolate

Profiteroles with vanilla ice cream and a warm chocolate (Valrhona ‘Ariaga’ 59%) sauce

Vanilla, Chocolate, Coffee, Pistachio,
Mint, Strawberry, Rum and Raisin

2 or 3 scoops

Lime, apple, pink grapefruit, Pear, Blackcurrant, Passion fruit,
Raspberry

2 or 3 scoops

William  (pear “eau de vie”)

Vallée d’Auge (calvados)

Colonel (vodka)

Coffee Liégeois

‘La Dame Blanche’

Chocolate Liégeois