Starter*
- Burgundy snails à la provençale
- Dried beef (carpaccio) in marinade
- Scallops with cream of leeks + 2 €
- Fish terrine, gribiche sauce
- Tourangelle Salad (rillettes, pork morsels, purse of goat cheese)
- Whitebait smelt tartare sauce
- Purse of blackpudding, roquefort and apple fruit
Dish*
- Duck breast , raspberry vinegar and honey sauce
- Casserole of prawns and crayfish in Noilly Prat
- Steak of beef with roquefort sauce
- Beef filet with pepper sauce + 8 €
- Beef cheek in Chinon and slice of foie gras
- Tender morsel of poultry and Rabelais spices sauce
- The monkfish medallion with lemon cream sauce
- Filet of rack of lamb in herbs and parmesan cream
- Leg of lamb of seven hours and mustard cream
Desserts*
- Profiteroles in chocolate
- Ice cream or sorbet (3 scoops)
- Crème brûlée
- Tatin Pie and its vanilla ice cream
- Sparkling strawberry soup
- Sunday in the home-made caramel
- Iced nougat
- Tiramisu
- Colonel sorbet + 3.50 €
* Suggestion menu-card knowing that our menu changes with the seasons