(Les plats)

PIECE DU BOUCHER SAUCE  ECHALOTES                                                                                13.00 E

FILET DE BOEUF SAUCE AUX CEPES                                                                                         20.00 E

GRENOUILLES A LA PROVENCALE                                                                                            14.50 E

FOIE DE VEAU AU VINAIGRE BALSAMIQUE                                                                           16.00 E

QUENELLE DE BROCHET SAUCE NANTUA                                                                              13.50 E

 ESCALOPE DE FOIE GRAS AUX POIRES CARAMELISEES                                                    16.50 E

ANDOUILLETTE SAUCE MOUTARDE                                                                                       15.00 E

ASSIETTE DU PECHEUR SUIVANT ARRIVAGE                                                                        17.50 E

TETE DE VEAU SAUCE RAVIGOTE                                                                                              15.00 E 

PIEDS DE PORC GRATINES SAUCE GRIBICHE                                                                          13.00 E

TAGLIATELLES CARBONARA OU SAUMON                                                                           14.50 E