N°3 - Cap Blanc - Leucate
Rye bread and salted butter - Banyuls vinegar
Red gambas carpaccio - Vegetable piperade with fine herbs & Lemon caviar
Salad - Bluefin tuna - Anchovies - Mackerel & smoked Sardine
Quail egg with herring caviar - Vegetables
Marinated fillet with Banyuls vinegar - Fried onions and feta with oregano
Virgin sauce with basil, pine nuts & black olives
Iberian Revisan Guijuelo ham platter matured 36 month - Grilled bread - Garlic & tomato
Roast farmhouse chicken Vitello Tonnato style
Anchovies in vinegar - Capers - Artichoke hearts in olive oil - Aioli & chili pepper
Duck Foie Gras terrine with green apple and celery & Smoked Eel
Almond shortbread - Fig compote
Melon - Tomato & Mozzarella - Beef cecina shavings
Arugula pesto - Banyuls caramel - Basil sorbet
Assortment of fishes - squid, mussels & gambas - Aioli crouton - Parsley & Lemon
Grilled Gambas - Celery and chickpea mousseline with orange
Rice paper with Espelette pepper - Soy caramel
Turbot fillet cooked meunière with flaked almonds
Yuzu Hollandaise sauce - Grilled artichoke - Herring caviar tartlet
Roasted monkfish steak with sage and Iberian chorizo
Paella-style risotto - Saffron fish jus
Grilled a la planxa - (400/600g)
25€/ 100g
Grilled a la planxa
Origin of the meats : France
Grilled Iberian pork chop with pepper mustard - Mushroom scales
Potato mousseline with almonds - Collioure red wine sauce
Seared beef fillet & pan-fried foie gras Rossini style - Toasted brioche bread
Red onion compote - Savory herb crumble and grilled eggplant
Assortment of selected matured cheeses
Crispy Mel i Mato tartlet - Banyuls confit & walnuts - Mesclun salad
Apricot entremet - Rosemary mascarpone mousse - Apricot coulis - Apricot and rosemary sorbet
Lemon meringue tartlet with raspberry - Raspberry coulis with red pepper
65% dark chocolate entremet
Cocoa crumble and chocolate shavings - White mint Ice cream
Piñacolada Ice cream vacherin - Vanilla chantilly cream
Exotic fruit coulis - Meringue shards & passion fruit
Melba style - Crispy candied peach in syrup
Vanilla ice cream - Raspberry coulis - Salted butter caramel & almonds
Pickled anchovies
Piperade of vegetables preserved in olive oil - Fresh Curry Goat Cheese
Duck foie gras terrine on almond shortbread
Granny Smith apple - Fig compote - Thin slice of toast
Red tuna tataki with black sesame - Soy sauce & honey
Wasabi cucumber & Shrimp chips
Grilled sea bass fillet - Crispy skin - Potato mousseline with black olives
Ratatouille with basil and roasted tomato
Rump of veal served pink - Cognac sauce - Paprika and tomato
Celery mousseline with truffle - Fried and fresh onions - Chickpea and mushroom crumble
Hake fillet In aioli crust with fresh herbs and Iberian chorizo
Paella-style risotto - Saffron fish jus
Assortment of selected matured cheeses
A sorbet of your choice topped with an alcohol or liqueur
Artichoke Heart Salad - Parmesan Shavings
Mushroom - Caper - Fried & fresh onions - Hollandaise Sauce with yuzu
Vegetable Ravioli - Zucchini - Eggplant & Red Pepper in Olive Oil
Tomato Sauce with Paprika & Basil - Crushed Slivered Almonds
Assortment of selected matured cheeses
A sorbet of your choice topped with an alcohol or liqueur
Frozen dessert with Catalan cream - Italian meringue
Rousquille chips & Grand Marnier
For children until 11
Caesar Salad - Poultry - Croutons - Quail Egg & Parmesan
OR
Iberian Ham Bruschetta - Tomato and Olive Oil
Beef Burger & Homemade Fries
OR
Grilled Fish Fillet - Potato Mousseline & Seasonal Vegetables
Ice Cream (2 flavors to choose from)
OR
Today’s dessert (to be consulted in our Retour du Marché Menu)
A different menu each week
35€ for lunch from wednesday to friday - except public holidays
45€ for dinner + saturday&sunday & public holidays
Poultry Terrine with summer white truffle and hazelnuts
Vegetable pickles - Curry mayonnaise - Toasted bread tile
Marinated squid and shrimp salad with fresh herbs
Peach - Feta - Tomato - Black olives and pine nuts - Lemon vinaigrette and Banyuls caramel
Grilled coustellous & pork tenderloin - Catalan Black Pudding
Baked potato with cream & chives - Barbecue sauce
Grilled maigre fish fillet - Crispy skin - Vegetable escalivade
Savory thyme crumble - Parsley and “Ail cramat”
Assortment of selected matured cheeses
A sorbet of your choice topped with an alcohol or liqueur
Passion fruit Ice cream crisp - Pineapple compote
Coconut chantilly cream - Exotic fruits coulis & Salted butter caramel
Strawberry mascarpone entremet & confit strawberries - Red fruits coulis and sorbet
Duck foie gras terrine marinated in white Banyuls wine
Almond shortbread - Fig compote - Thin slice of toasted bread
Semi-cooked Mediterranean red tuna tataki in sesame crust
Soy caramel - Wasabi and matcha tea
Grilled sea bass steak - Crispy skin - Spring roll and lobster bisque
Crispy fennel - Potato mousseline with herring caviar
Seared Beef Fillet & Summer White Truffle - Savory Herb and Fried Onion Crumble
Red Rice Risotto with Mushrooms - Bold Collioure Red Wine Sauce
The Cheese Plate - Assortment of selected matured cheeses
A sorbet of your choice topped with an alcohol or liqueur
Tahitian Vanilla Mascarpone Entremet - Strawberry Confit
Raspberry - Redcurrant & Blackcurrant - Basil Sorbet - Red Pepper Coulis
65% dark chocolate pebble - Cocoa crumble - Exotic fruit coulis - Mango & passion fruit sorbet