Frog meat nibbles with parsley coulis, white truffle oil emulsion.
Ile flottante of Jerusalem artichoke on a shellfish velouté, tempura battered King prawn balls.
Sologne pike quenelle with watercress and fish roe.
Hare ballotine with Cheverny red wine and prunes, beetroot crème brûlée.
House brioche with fresh goat's cheese (Maison Bordas), chive sour cream.
Medallions of duck foie gras with Coteaux du Layon sweet wine,
barigoule-style mini chanterelle mushrooms (€3.50 extra)
Quail, boned and stuffed with chicory and walnut, White Port gravy.
Braised duo of chuck steak and beef tongue with dried tomato and carrots.
Loin of roast boar, chocolate and Tonka bean sauce, celeriac mousseline.
Pan-fried veal liver with morello cherries, Bigarade-style bitter orange gravy.
Black-bass steak with Chinese cabbage and Riesling white wine foam.
Pan-fried pollack steak, skin side down, Timut peppercorn and grapefruit butter.
Scallops with black trumpet mushroom cream, risotto with cereals(€4 extra).
Selection of cheeses, carefully chosen by us, served with a green salad
Carrot cake with cranberries, crème brûlée with candied ginger.
Amandine with flambéed pears and cocoa nibs, caramel ice cream.
Warm-cold dessert of honey and spice bread with tangerine.
Tarte Tatin with a twist, made with grape jam from Domaine de Montcy.
Moist chocolate sponge with amarena cherries, strawberry marmelade ice cream.
Gourmet dessert selection...(€3 extra).