Set menu:
First course + Main course + cheese + dessert = 63 €
First course + Main course + cheese or dessert = 52 €
First course or Main course + dessert = 42 €
*****
First course
From the sea
Shellfish of normandy in an aromatic consommé with Combawa
Filet of Seabass smocked … without smocking
Chinese turnip, Poutargue (grey mullet eggs), & Wasabi
Special oysters of Normandy “ La Belle Fermenvillaise” – n°2 (9 oysters)
Dublin Bay prawns strudel - melissa butter sauce
Scallops braised in orange butter, with seaweed chips
Around the Foie gras
Foie gras marinated in Pommeau from the Manoir de la Brière des Fontaines, with apple chips
Cider apple « Douce Moen » stuffed with foie gras
Foie gras flavoured with passion fruit – corn preparation – vanilla from Tahiti
Meat & Chicken
Milk-fed lamb from Pyrenees.
Vegetables of the season slowly stewed on the black olive pancake
Braised fillet of beef beforehand marinated in olive oil of Opio with 4 peppers
(Sarawak, Kerala, Maniguette, Sechuan pepper)
Fine slice of Veal cutlet with morel mushrooms – millefeuille of vegetables
Sauteed "Bruyeres" veal kidneys, pear and cepe mushroom "au gratin"
.
The chef’s special recipe wild duck
Filet of wild duck glazed with spices – Mango salad
The meat of duck Parmentier with a sweet potato & chestnus
Fish & Shellfish
Lobster and Dublin Bay prawns in an aromatic consommé with shellfish
and vegetables cooked same a Vietnamese traditional recipe
Turbot steak glazed with honey and thyme – Turnips glazed in cider caramel
cream of Camembert with Normandy Pommeau
Roast cod with apple chutney, with a Pont l'Évêque cheese crunch
Monkfish cooked with Calvados from the Manoir de Grandouet,
with small baskets of braised apple with cinnamon.
