ENTREES
 

Old fashioned style Provençal tomatoes,

Seasoned with basil, vegetable broth, loin of Iberico de Bellota, minced hard-boiled eggs and thorny cucumber. Ajo Blanco.

Or

Shellfish and Mussels,

In mariniere style with olive oil ; dried cherry tomatoes and fresh fusilli pasta.          

 

 

MAINS
 

Line caught tuna from Saint Jean de Luz,

Seized with olive oil, half cooked, French beans, chanterelle mushrooms and apricots. 'Noilly Prat' light sauce, flavoured with fresh verbena.

Or

Pig from Monts du Cantal,

Roasted pork belly grilled/ glazed in a barbecue sauce. Seasonal zucchini, Dauphine potatoes and fine Kalamata olive tapenade.

 

DESSERTS

 

Ripened cheeses,

Selection of three cheeses with green salad, fig toast and apricot jelly.

Or

Cauli choco,

Crispy cocoa/cashew nut biscuit and Guanaja 70% dark chocolate ganache. Salted butter caramel sauce and cauliflower ice cream.

 

- - -  PETITS FOURS- - -

 

LUNCH MENUS

3 courses :  45€