Le Neptune
  • Carta
    • CARTE
    • MENUS
    • RETOUR DU MARCHE MENU
    • NEW YEAR'S EVE MENU
    • CHRISTMAS & NEW YEAR'S DAY MENU
  • Fotografías
    • Le restaurant
    • Les assiettes
    • Collioure
  • Opiniones
  • Wine Menu
  • Gift shop
  • Mapa y Contacto
Reservar una mesa
ES
  • en EN
  • it IT
  • de DE
  • fr FR
  • pt PT
  • ru RU
  • cs CS
  • ja JA
  • zh ZH
  • nl NL
  • el EL
  • Carta
    • CARTE
    • MENUS
    • RETOUR DU MARCHE MENU
    • NEW YEAR'S EVE MENU
    • CHRISTMAS & NEW YEAR'S DAY MENU
  • Fotografías
    • Le restaurant
    • Les assiettes
    • Collioure
  • Opiniones
  • Wine Menu
  • Gift shop
  • Mapa y Contacto
Reservar una mesa
  • EN
  • IT
  • DE
  • FR
  • PT
  • RU
  • CS
  • JA
  • ZH
  • NL
  • EL

Carta

CARTE MENUS RETOUR DU MARCHE MENU NEW YEAR'S EVE MENU CHRISTMAS & NEW YEAR'S DAY MENU

CARTE

Starters

The Oysters

N°3 - Cap Blanc - Leucate
Rye bread and salted butter - Banyuls vinegar

16,00€ X6
21,00€ X9
26,00€ X12

The Salmon

Heart of smoked salmon - Honey - Ginger & Soy
Puffed rice - Cream whipped with chives - Wasabi - Radish & black sesame

25,00€

The Duck Foie-Gras

Grilled Duck Foie Gras Escalope - Einkorn Risotto - Leek mousse - Leek oil and toasted brioche

24,00€

The Iberian Charcuterie

Iberian charcuterie platter : ham matured 36 month - Morcon - Lomo - Morcilla
Confit quince - Pickles - Anchovy butter - Garlic rubbed toast

28,00€

The Fish Soup

Soup of rock fish and green crabs - Flavored with anise
Garlic croutons - Rouille and grated Gruyere

19,00€

The Anchovies

Pickled anchovies - Maison Desclaux in Collioure - Potato salad with almonds & red onions
Tastou with tapenade and fresh goat’s cheese

22,00€

The Egg & Gambas

Soft-boiled egg topped with gambas and chives cream - Sliced gambas & endive compote

19,00€

Fish

The Fish Blanquette

Fish blanquette - Shellfish & Crustaceans - Carrot - Leek - Mushroom & Onion

36,00€

The Parillada

Assortment of fishes & octopus tentacle - Fondant potatoes with aioli - Parsley & lemon

39,00€

The Turbot

Fillet of turbot cooked meunière with flaked almonds
Mashed potatoes with black garlic - Cooked and raw endives - Yuzu sauce

35,00€

The Tuna & Gambas

Half-cooked tuna steak in sesame crust - Gambas in Kadaïf - Cauliflower mousseline - Orange soy sauce

29,00€

The Monkfish

Grilled monkfish steak - Rock fish juice flavored with anise
Crunchy fennel - Squid ink risotto - Croutons gratinated with rouille

33,00€

The Fish Tank

The Lobster

Grilled a la planxa - (400/600g)

69,00€

The Spiny Lobster

19€/ 100g
Grilled a la planxa

The Meats

Origin of the meats : France

The Pigeon

Grilled pigeon supreme and thigh - Crispy fresh goat's cheese with mushrooms - Potato mousseline with prunes
Collioure red wine sauce lightly flavored with arabica

38,00€

The Beef

Rossini-style seared beef fillet - Pan-fried foie gras - Toasted brioche bread
"Pomme Anna" - Young spinach leaves - Shallot soup

36,00€

The Cheese

The Cheese Plate

Assortment of selected matured cheeses

15,00€

The Desserts

The Chocolate & Fig

64% dark chocolate & fig compote - Cocoa shortbread
Fig Sorbet - Taha’a Vanilla Mascarpone Cream

15,00€

The Dried Fruits

Dried fruits tartlet - Walnuts - Pistachio - Hazelnuts & Almonds
Cinnamon whipped cream - Chestnut tile

14,00€

The Omelette Catalane

Frozen dessert / Sponge cake - Catalan cream ice cream - Italian meringue
Shards of Rousquille - Orange caramel with Grand Marnier

12,00€

The Coco & Lemon

Crispy Coconut Dessert - Thyme & Lemon Mousse - Black Sesame

15,00€

The Apple

Candied apple caramelized with spices like a tatin - Calvados mousse - Speculoos crumble

13,00€

MENUS

NEPTUNE MENU

55,00€

The SwordFish

Grilled swordfish steak - Caponata with black olives
Celery - Capers - Yuzu Hollandaise sauce - Pine nuts

OR

The Foie-Gras

Duck foie gras terrine with gingerbread - Granny Smith
Apple chutney - Mascarpone & chives whipped cream

~~~

The Scallops

Grilled scallops - Leek compote and leek oil
Cauliflower velouté - Vitelotte chips & herring caviar

OR

The Pyrenean Veal

Rump of Veal served rosé - Crispy fresh goat's cheese and black trumpets
Red rice like risotto - Fried & fresh sliced onions - Cognac paprika sauce

~~~

The cheese plate

Assortment of selected matured cheeses

12,00€

OR

The Pre-dessert

Frozen parfait with chestnut cream - Speculoos crumble
Chocolate sauce - Drizzled with Banyuls Rouge

12,00€

~~~

Choice of any dessert à la carte

VEGETARIAN MENU

42,00€

The Cauliflower

Cauliflower tabbouleh with spices - “Tête de Moine” cheese rosace
Chives - Onion - Vegetable pickles

~~~

The Egg

Crispy soft-boiled egg - Mushroom coulis - Potato mousseline with walnuts
Compote of young spinach shoots - Truffle oil

~~~

The cheese plate

Assortment of selected matured cheeses

12,00€

Or

The PreDessert

Frozen parfait with chestnut cream - Speculoos crumble
Chocolate sauce drizzled with Banyuls Rouge

12,00€

~~~

The Catalan Cream

Creamy orange - Lemon - Cinnamon & Timut pepper - Caramelized brown sugar

BACCHUS & NEPTUNE MENU

120,00€

You choose à la carte
a starter - a fish - a meat – the cheese and a dessert
Each dish will be served in a tasting menu
with a selection of wines

PETIT GASTRONOME MENU

For children until 11

Starter - Main course OR Main course - Dessert 20€
Starter - Main course - Dessert 25€

Starter

Soft-boiled egg - Mushroom velouté
OR
Platter of cured Iberian ham - Toasted bread and quince confit

Main Course

Ground beef - Potato mousseline with prunes
OR
Grilled fish fillet - Vegetable risotto

Dessert

Ice Cream (2 flavors to choose from)
OR
Today’s dessert (to be consulted in our Retour du Marché Menu)

RETOUR DU MARCHE MENU

A different menu each week
32€ for lunch from wednesday to friday - except public holidays
42€ for dinner + saturday&sunday & public holidays

Week from
Wednesday December 06th to Sunday December 10th

The Gambas

Crispy Gambas - Soy caramel - Sweet potato mousseline - Crunchy endive

OR

The Poultry & the Octopus

oultry breast and herb-marinated octopus tentacle salad
Fresh curried goat samosa - Vegetable pickles - Balsamic vinaigrette

~~~

The Sea Bream

Grilled sea bream fillet - Crispy skin - Leek risotto
Pumpkin soup - Savory parmesan crumble and Iberian charcuterie chiffonade

OR

The Egg

Soft-boiled egg in bread crust - Pan-fried Jerusalem artichoke and artichoke
Potato mousse and crushed hazelnuts

~~~

The Cheese plate

Assortment of selected matured cheeses

12,00€

~~~

The Pistachio

Pistachio and pink praline tartlet - Rousquille ice cream - Cinnamon emulsion

OR

Chocolate & Citrus

Crispy dark chocolate dessert with Timut pepper
Orange jelly - Orange blossom custard - Citrus sorbet

NEW YEAR'S EVE MENU

149,00€

Menu Unique

The Foie-Gras

Duck foie gras terrine with black truffle
Porcini Mousse and powder - Red Banyuls Caramel - Toasted brioche

Or

The Salmon

Heart of smoked salmon with dill and pink berries
Horseradish whipped cream - Puffed rice - Blini and Aquitaine caviar

~~~

The Lobster

Grilled lobster tail and lobster coulis
Jerusalem artichoke velouté - Celery confit with hazelnuts - Parsnip chips and crunchy endive

Or

The Pigeon

Grilled pigeon fillet and leg - Fresh goat cheese and walnut samosa
Potato mille-feuille - Corn mousse and caramelized popcorn - Arabica juice

~~~

The Cheese

Plate of selected matured cheeses

~~~

The Chocolate & Morello Cherries

Black Forest-style Entremet & Ice cream - Chocolate Biscuit & chocolate shavings
Chocolate mousse - Kirch Cream and whipped cream - Morello cherries

Or

The Coconut

Coconut dessert - Dacquoise and coconut confit
Lemon thyme mousse - Sesame ice cream and black sesame seeds

CHRISTMAS & NEW YEAR'S DAY MENU

89,00€

Unique Menu served on
Sunday 24 December evening
Monday 25 December noon & Monday 01 January noon

The Foie-Gras

Duck foie gras terrine with gingerbread - Red Banyuls jelly
Goat samosa with fig - Cereal bread tile and Iberian ham

OR

The Scallops

Grilled scallops - Leek compote & leek oil
Jerusalem artichoke velouté - vitelotte chips - herring caviar

~~~

Turbot & Gambas

Fillet of turbot cooked meunière with flaked almonds - Mashed potatoes with black garlic
Crispy Gambas and crunchy fennel with Espelette pepper - Yuzu emulsion

OR

The Beef

Minute seared beef fillet - Potato emulsion with chestnut cream
Roasted endive - Pan-fried mushrooms & porcini powder - Savory onion crumble

~~~

The Cheese

Plate of selected matured cheeses

15,00€

OR

The Pre-Dessert

Candied and caramelized apple with spices like a tatin - Calvados mousse - Speculoos crumble

15,00€

~~~

The Chocolate Christmas Log

Crispy praline - 64% dark chocolate mousse
Creamy Salted Butter Caramel - Peanut Ice Cream

OR

The Norvegian Omelette

Frozen dessert - Sponge cake - Vanilla ice cream - Italian meringue
Rousquille shards - Flambée with Grand Marnier

Dirección

9 ROUTE DE PORT VENDRES 66190 Collioure
04 68 82 02 27

Seguirnos

Boletín

Reserva

Reservar una mesa
Maestro restaurador
Fait maison
Restaurant de qualité

© 2023 Le Neptune — Creación de página web de restaurante con Zenchef

Menciones legales TÉRMINOS DE USO Política de privacidad Política de cookies

Le Neptune

¿Desea ponerse en contacto con nosotros?
Rellene el siguiente formulario.

¡Gracias! Hemos recibido su mensaje. Nos pondremos en contacto con usted lo antes posible.
Para cualquier solicitud de reserva, haga clic directamente en el botón Reservar.