Menus Club / Club menus

Menu Club 1

Amusette
Appetiser

Brandade de cabillaud et caviar de courgettes au thym
Traditionnal mousse of cod with garlic and olive oil served with braised mashed courgettes scented with thyme

Pavé de saumon cuit à l'unilatéral et fondue de fenouil, sauce aigrelette
Loin of salmon pan-fried and served with puree of fennel, finished with a cream and yoghourt sauce with capers and herbs

Assiette du fromager
A plate of selected cheeses

Biscuit Opéra
Sponge flavoured with coffe filled with coffe butter cream, finished with chocolate

Petits fours
Petits fours

Menu Club 2

Amusette
Appetiser

Gâteau de crustacés et haddock, étuvée de poireau à l'émulsion d'algues
Alternate layers of shellfish, haddock and sweated leeks, finished with a seaweed infused sauce

Aiguillette de canard rôti, hâtelet de fruits du moment, sauce miellée
Thin slices of roast duck, a skwer of roasted seasonal fruit served with honey flavoured sauce

Assiette du fromager
A plate of selected cheeses

Carpaccio d'ananas, coulis de fruits de la passion
Thin slices of pineapple on a bed of passion fruit sauce

Petits fours
Petits fours

Menu Club 3

Amusette
Appetiser

Déclinaison de saumon fumé et mariné, gaspacho et tomates confites
An assortment of smoked and marinated salmon, a gaspacho and slow cooked tomatoes

Carré de porcelet rôti, légumes braisés aux épices douces
Roast best end of piglet served with seasonal vegetables with a hint of spices

Assiette du fromager
A plate of selected cheeses

Crème brûlée à la gousse de vanille
Creme brulee flavoured with vanilla pod

Petits fours
Petits fours

Menu Club 4

Amusette
Appetiser

Nem croustillant de suprême de caille et pousses de soja
Crispy spring rolls of quail filled with bean sprouts

Dos de daurade royale saisie sur la peau et ravioles d'herbes fraîches
Loin of snapper pan fried on its skin and served with fresh herb raviolis

Assiette du fromager
A plate of selected cheeses

Nougat glacé à l'orange
Iced nougat scented with orange

Petits fours
Petits fours

Menu Club 5

Amusette
Appetiser

Gâteau d'artichaut et filets de canard fumés, chantilly à l'ail doux
A terrine of alternated layers of smoked duck, chicken mousse and artichoke served with a whipped cream scented with garlic

Marinière de lotte et risotto aux coquillages
Poached monkfish served with a shellfish risotto

Assiette du fromager
A plate of selected cheeses

Tatin d'abricots à notre façon
Upside down tart with apricots our way

Petits fours
Petits fours

Menu Club 6

Amusette
Appetiser

Crème rafraîchie d'asperges vertes et fleurette de crevettes roses
Cold green asparagus soup, served with whipped cream flavoured with shrimps

Blanc de Saint-Pierre poêlé et primeurs, émulsion d'oseille
Fillet of John Dory pan-fried with spring vegetables, finished with a sorrel sauce

Assiette du fromager
A plate of selected cheeses

Parfait glacé aux fruits rouges
Rich mixed red berries iced dessert

Petits fours
Petits fours

Fabrication du pain maison / Bread made and baked on the premises

Prix nets, service compris / All inclusive prices

Menus Printemps-Eté 2009
proposés pour 10 convives minimum
Confirmation 10 jours avant la date de réservation

Spring-Summer 2009 menus
Suggested for ten guests minimum
To be confirmed ten days before the reservation date

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