Starter - main course - dessert 47 €
Starter - fish - meat - cheese or dessert 54€
Preserved duck foie gras IGP Périgord with Espelette pepper, Verjuice and white and black grapes. - 21€
Poached large prawn, ponzu seasoned, Celery and yuzu citruc fruit. - 21€
Carnaroli risotto with black truffles, Spring onions and bone marrow. (extra 16€) - 36€
Sole fillet “meunière” with artichokes, Chanterelle mushrooms and withe vermouth sauce. - 33€
Today’s fish dish suggestion, by word of mouth… - 33€
Beef from Galicia “à la plancha”, Candied daikon radish, potato pancake and beef juice with timut pepper. - 33€
Local farmed veal filet roasted with “pancetta”, Stuffed sweet onion with shank of veal. - 33€
Braised sweetbreads, roasted young leeks and citonella juice. (extra +8€) - 41€
Local cheese assortment, mixed herbs in season and Balsamico dressing. (extra +11€) - 11€
Declination around vanilla from Madagascar, Mousse, iced and creamy milk chocolate “Jivara”. - 17€
Strawberries from « Journiac » and purple figs, Crispy biscuit with figs and rosemary/honey ice cream. - 17€
Blacks fruits salad seasoned with lime, « Vieille prune » brandy ice cream and blackcurrant/blackberry sorbet. - 17€
Starter - main course - dessert 34 €
Starter - main course or main course - dessert 28 €
I.G.P. Périgord duck terrine, Foie gras, dried duck breast and confit, onions and raisins condiment.
Local trout from « Inval » creek marinated with dill, Lemon condiment and broccoli mousseline.
Roasted guinea fowl filet with roasted hazelnuts, Célery declination.
Roasted Cod from Atlantique sea, Potato gnocchi in crustaceans cream sauce.
Local plums “prune d’Ente”, Cheesecake with combawa and plums/Armagnac brandy ice-cream.
Organic walnuts from « Domaine de Vielcroze » tartlet, Caramel sauce and tangerine creamy.
Beautiful products according to our inspiration, presented in a 5 courses menu and served for all guests.
Lunch until 1:00 p.m., dinner until 8:30 p.m.
Starter - main course - dessert 20 €
Starter - main course or main course - dessert 17 €
Preserved duck foie gras IGP Périgord with Espelette pepper, Black and white grapes.
Mixed vegetables salad.
Local farmed chicken breast, vegetables in season or potato gnocchi.
Pan fried day’s fish, vegetables in season or potato gnocchi.
Strawberries salad and vanilla ice-cream.
Ice creams and sorbets suggestions...