N°3 - Cap Blanc - Leucate
Rye bread and salted butter - Banyuls vinegar
“Boquerones” (anchovies in vinegar)
Compote of seasonal vegetables - Fresh goat cheese with curry - Garlic bread crisp
Terrine of duck foie gras and Gambas
Almond shortbread and orange jelly - Homemade brioche - Endive compote
Raw tuna steak marinated in soy and sesame - Beef Cecina
Lemon cream with dill - Salty crumble with candied lemon
Plate of Iberian ham matured 36 month - Crystal bread - Tomato and garlic
Tartlet with caramelized onions and gruyere cheese gratin - Onion broth
Soft-boiled egg topped with a mushroom coulis - Pan-fried mushrooms and baby spinach - Black truffle oil
Revisited our way - Assortment of fishes & Shellfish - Rock fish soup lightly flavored with anise
With ½ lobster : +20€
With whole lobster : +35€
Grilled sea bass steak & Crispy langoustine - Lemon and Espelette pepper emulsion - Potato mousseline with herring caviar
Grilled scallops - Jerusalem artichoke velouté with parmesan - Leek compote - Crushed hazelnuts and hazelnut oil
Grilled a la planxa - (400/600g)
18€/ 100g
Grilled a la planxa
Origin of the meats : France
Seared veal tenderloin - Catalan tome blini - Pan-fried mushrooms - Garlic - Arugula - Perigourdine sauce
Crispy lamb shoulder confit and grilled chops - Potato mousseline with garlic cream - Carrot with thyme juice
Assortment of matured cheeses from La Fromagerie du Mas - Cabestany
Hot goat cheese in bread crust - Salad with walnut oil and pear poached in red wine
Lemon meringue Bavarois - Orange caramel - Yuzu sorbet - Grated combawa lemon
Crispy dark chocolate praline entremet - Fresh banana and Banana Sorbet
Mascarpone Cream with Taha’a Vanilla
Walnut tartlet - Honey & Cinnamon - Vanilla ice cream with truffle oil - Parsnip chips
Entremet like a Catalan cream - Chestnut pieces - Caramelized brown sugar - Almond crumble - Rousquille ice cream
Terrine of duck foie gras and Gambas
Almond shortbread and orange jelly - Homemade brioche - Endive compote
Raw tuna steak marinated in soy and sesame
Beef Cecina - Lemon cream with dill - Salty crumble with candied lemon
Grilled scallops - Jerusalem artichoke velouté with parmesan
Leek compote - Crushed hazelnuts and hazelnut oil
Seared veal tenderloin - Catalan tome blini
Pan-fried mushrooms - Garlic - Arugula - Perigourdine sauce
Assortment of matured cheeses from La Fromagerie du Mas - Cabestany
Hot goat cheese in bread crust - Salad with walnut oil and pear poached in red wine
Tartlet with caramelized onions and gruyere cheese gratin - Onion broth
Soft-boiled egg topped with a mushroom coulis
Pan-fried mushrooms and baby spinach - Black truffle oil
Assortment of matured cheeses from La Fromagerie du Mas - Cabestany
Hot goat cheese in bread crust - Salad with walnut oil and pear poached in red wine
Entremet like a Catalan cream
Chestnut pieces - Caramelized brown sugar - Almond crumble - Rousquille ice cream
For children until 11
Iberian Ham bruschetta
Veal fillet OR Grilled fish fillet
With fries or pasta and sesonal 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
30€ for lunch from wednesday to friday - except public holidays
40€ for dinner + saturday&sunday & public holidays
Oysters N°3 from le Cap Blanc Leucate - Rye bread and salted butter - Banyuls vinegar
X 9 oysters : +7€
X 12 oysters : +10€
Grilled swordfish steak - Cauliflower mousseline
Hollandaise sauce in a siphon - Carrot in tempura - Arugula in vinaigrette
Crispy lamb shoulder confit with spices and fresh goat cheese - Hummus - Fig and avocado
Grilled sea bream fillet and shellfish - Lobster bisque coulis - Leek risotto
Grilled chicken supreme - Pan-fried mushrooms and spinach
Supreme pepper sauce - Creamy polenta
Assortment of matured cheeses – La Fromagerie du Mas in Cabestany
Hot goat cheese in bread crust - Salad with walnut oil and pear poached in red wine
Dark chocolate cake - Vanilla ice cream - Saffron custard
Passion fruit meringue tartlet - Piñacolada sorbet
Duck foie gras terrine with gingerbread - Pear/almond chutney
Grilled scallops - Leek vinaigrette - Emulsion and leek oil
Supreme of roasted guinea fowl - Creamy polenta with black Melanosporum truffle
Pan-fried mushrooms - Poultry jus with Collioure red wine
Grilled monkfish steak with sage - Lobster bisque - Saffron risotto
Plate of selected matured cheeses from “La Fromagerie du Mas”
Tangerine sorbet drizzled with apple/chestnut liqueur
Dark chocolate mousse 64% - Crunchy praline-peanuts - Creamy salted butter caramel
Meringue dessert - Coconut mousse - Caramelized pineapple compote - Passion fruit sorbet
Duck foie gras nougat with dried fruits - Kumquats - Grilled Brioche
Poached Spiny lobster tail with spices - Leek vinaigrette - Emulsion and leek oil
Supreme of farm guinea fowl - Supreme sauce with black Melanosporum truffle - Mushroom risotto
Grilled sea bass fillet - Artichoke and endive with Espelette pepper
Champagne emulsion - Aquitaine Caviar
Plate of selected matured cheeses from “La Fromagerie du Mas”
Crispy praline & peanut entremet
Dark chocolate mousse - Pistachio mascarpone cream - Peppermint
Lemon meringue Christmas log - Lemon mousse & cream - Caviar lemon - Kaffir lime & yuzu sorbet