We
are pleased to put our experience to work to accommodate parties
of 5 to 25
on the main floor, and as many on the upper floor.
We are open on Saturdays, Sundays and holidays
for regular bookings and staff our floors based on head count.
Here are three menu suggestions which we can tailor
to your specific price range (with or without drinks, mineral
water, aperitifs, etc.).
We can also design menus to meet special dietary needs (i.e.,
vegetarian, thematic, etc.).
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MENU
1
Homemade
aubergine caponata
(oven-baked eggplant compote mixed with olives, capers, tomatoes
and onions)
Fricassée leg of poultry in lemon and coriander sauce
Fresh fruit salad
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MENU 2
Fresh artichoke Bavarian with smoked salmon julienne
Salmon cutlet in fresh ginger sauce
Profiteroles in chocolate sauce
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MENU 3
Mixed Southwestern salad
(salad, fresh duck breast, preserved gizzards, Pays Basque countryside
terrine)
Jugged braised leg of duck
Homemade blackcurrant vacherin
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