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
• Melon with raw ham

Dish*

• Duck breast , raspberry vinegar and honey sauce
• Casserole of prawns and crayfish in Noilly Prat
• Steak of beef with shalott 
• 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