Soft boiled egg with fingers of foie gras
Layered salmon, leek and mushroom
with an egg and vinaigrette sauce
Mussels cooked with blue cheese
Melon and ham (in season)
Braised pork 'provençale'
Pan fried beef with parsley seasoning
Trout roasted with morsels of pork
Lemon marinated leg of guinea fowl
A choice of desserts
Regional house specialities served wlth potato side dishes of 'retortillat' or 'aligot' - 12 €
Regional potato side dishes of 'retortillat' or 'aligot' with other dishes - supplement 3.00 €
Service included - drinks not included.
All beef is of French origin