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Starters Choice
Saint Jacques in the Breton way and its feuillete (Hot Starter)
Sliced tenderloin on Quail Diced Vegetables and red fruits
Crazy Salad Landaise with smoked duck breast and duck foie gras
Choice of Main Courses
Roasted Rack of Lamb with "Herbe de Provence"
Candied Tomatoes, green beans Bundy
Supreme of Guinea Fowl with Forest Flavour & Mashed Celery
Medallions of Veal on a bed of Green Beans
Sole Yarrow with Espelette pimento & Small Vegetables
Cheeses Choice
Platter Cheeses on a bed of salad Scented and Walnut Bread
Salad with Sherry Vinegar and Brie de Meaux Sliced
Cheese Board on a bed of salad Scented and Walnut Bread
