*Ham and sausage wafer of « Auvergne » |
13.00 |
*Blue cheese, tomatoes, nuts mixed salad |
12.00 |
*Plate of cold cuts |
16.00 |
*Frogs leg speciality |
16.00 |
*Fried soft-boiled egg on a compote of onions in meurette |
16.00 |
* Sweetbread ravioli "EU" with local cep sauce |
16.00 |
*Terrine of Limagne duck foie gras with candied apples and black cherry jam |
17.00 |
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*Vegetarian plate: Assorted raw vegetables and trilogy of vegetables |
17.00 |
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*Nature omelette (3 eggs) |
8.00 |
*Bacon omelette |
10.00 |
*Blue cheese omelette |
12.00 |
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*Cassolette of frogs in persillade |
21.00 |
* Red mullet fillets on polenta, razor clam sauce with wild garlic |
21.00 |
*Seabass, champagne sauce |
21.00 |
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*Ham "France" braised with hay, Fourme d'Ambert sauce |
21.00 |
* Tajine of duck leg "France" with vegetable balls |
21.00 |
* Braised veal chuck "France" in a casserole with a meadowfoam sauce |
21.00 |
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* Plateau of cheese |
8.00 |
* Cream cheese |
4.00 |
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* Dessert of the day |
3.50 |
* Fondant chocolate cake, confits pomelos |
8.00 |
*Homemade sorbets "planets and satellites" from the point of view of
"Thomas Pesquet's |
8.00 |
* Red fruit soufflé with Velay verbena ice cream |
8.00 |
* Pancake cake, blueberry sorbet |
8.00 |
* When the strawberries of the Vergers d'Ornon come to life on your plate |
8.00 |
Our sorbets and ice creams are homemade
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