Seasonal menu
November feast 2026
Amuse-bouche, compliments of the house
Cassolette of pan-fried scallops and king prawns, Tuscan-style browned butter sauce
orDuck fillet with goose foie gras, Sarlat style
Roast crown of kid goat, cognac sauce
orRoast hare fillet with poivrade sauce, assorted compotes and almond potatoes
orFish of the day with crayfish, vegetable sauce
Cheese platter or desserts
€72








