MENU PAQUES 37,00

Amuse Bouche cc Suprme de volaille aux pis aches e! "el#e au Mo!$a%illac Chicken and pistachio terrine with Monbazillac wine jelly ou &arpaccio de Saumo! 'ravlax , cr(me mou arde ) l*a!e h Salmon Gravlax with a mustard and dill sour cream ou +ve! ail de ,am$o! de ca!ard, pale de pru!eaux aux !oixFan of Dried duck breast with prunes and walnuts cc Carr dagneau rti et son jus au romarin Rack of Lamb with a rosemary jus ou .ile de &a$illaud cui vapeur, sauce oc#a!e sa/ra!#e Steamed loin of Cod with a saffron and seafood sauce ou Emi!c# de ca!e e pol# e caramel d*#pices Pan fried breast of Duckling with a five spice and honey reduction cc 0rappe d*Echour"!ac a//i!#e ) la li1ueur de !oix

Trappe dchourgnac cheese matured in walnut liqueur

cc 0ar e ou chocola aux deux "a!aches, /ram$oises /ra 2ches e cha! ill3 cappuci!o wo chocolate ganache tart with raspberries and a coffee cream ou 4ac1uoise l#"(re aux ama!des, cha! ill3 lava!de e coulis d5a$rico !ight almond layer dessert" lavender cream and apricot coulis

ous nos plats sont accompagnes d#une garniture de l$gumes vari$s