N°3 - Cap Blanc - Leucate
Rye bread and salted butter - Banyuls vinegar
Boquerones” (anchovies in vinegar)
Stewed vegetables - Fresh goat cheese with curry - Garlic bread chips
Terrine of foie gras and duck confit with gingerbread
Prune chutney
Mackerel cooked in Banyuls vinegar - Raw tuna with soy – Oil Anchovies in tempura
Quail egg with herring caviar - Cracker with sardine butter
Roasted scallops - Jerusalem artichoke velouté with parmesan
Leek compote - Crushed hazelnuts and hazelnut oil
Crispy lamb shoulder confit with spices - Fresh goat cheese
Lettuce with avocado oil - Hummus and grilled chickpeas - Fig paste
Soft boiled egg - Mushroom velouté - Cep mushroom powder - Truffle oil
Ravioli stuffed with a compote of pumpkin and fresh goat cheese
Squash seeds and squash coulis - Parmesan shavings
Grilled fish according to the day’s catch
Fondant potatoes with aioli - Gratinated crouton with Catalan tome
Reduced juice of rock fish
With ½ lobster : +20€
With whole lobster : +35€
Turbot fillet cooked like Meuniere - Mashed potatoes in hazelnut oil
Beef Cecina with Lemon - Chicory and Carmine Crunch
Grilled sea bass steak and crispy skin
Winter vegetables and black olive caponata - Parmesan and pine nuts crumble
Hollandaise sauce siphoned with Espelette pepper
Half-cooked tuna steak and pan-fried foie gras - Cauliflower mousseline
Carrot in tempura - Arugula in vinaigrette - Soy and sesame caramel with orange
Grilled a la planxa - (400 / 600g)
Price according to market
Grilled a la planxa
Available with reservation 48 hours in advance)
Origin of the meats : France
Tirabuixo pork coustellou and grilled prawns with candied lemon
Sweet potato Mousseline and chips - Collioure red wine sauce - Garlic cream
French beef tenderloin quick seared
Roasted white mushroom with smoked pork belly and Catalan tome
Parsley potatoes - Green pepper sauce
Assortment of matured cheeses from La Fromagerie du Mas - Cabestany
Walnut, honey and cinnamon tartlet
Vanilla ice cream with truffle oil - Parsnip crisps
Mascarpone with chestnut cream and candied chestnuts
White chocolate praline crisp - Mandarin sorbet
Candied pear with spices - Dark chocolate coulis
Speculoos crumble - Williams pear sorbet - Slivered almonds
Coffee mousse dessert
Liquorice custard - Breton shortbread with anise
Terrine of foie gras and duck confit with gingerbread
Prune chutney
Mackerel cooked in Banyuls vinegar - Raw tuna with soy – Oil Anchovies in tempura
Quail egg with herring caviar - Cracker with sardine butter
Grilled sea bass steak and crispy skin
Winter vegetables and black olive caponata - Parmesan and pine nuts crumble
Hollandaise sauce siphoned with Espelette pepper
Tirabuixo pork coustellou and grilled prawns with candied lemon
Sweet potato Mousseline and chips - Collioure red wine sauce - Garlic cream
Assortment of matured cheeses from La Fromagerie du Mas - Cabestany
Frosted lemon with vodka
Italian meringue - Grated kaffir lime
Soft boiled egg - Mushroom velouté - Cep mushroom powder - Truffle oil
Ravioli stuffed with a compote of pumpkin and fresh goat cheese
Squash seeds and squash coulis - Parmesan shavings
Assortment of matured cheeses from La Fromagerie du Mas - Cabestany
Frosted lemon with vodka - Italian meringue - Grated kaffir lime
Candied pear with spices - Dark chocolate coulis
Speculoos crumble - Williams pear sorbet - Slivered almonds
Roasted scallops - Jerusalem artichoke velouté with parmesan
Leek compote - Crushed hazelnuts and hazelnut oil
Crispy lamb shoulder confit with spices - Fresh goat cheese
Lettuce with avocado oil - Hummus and grilled chickpeas - Fig paste
Grilled fish according to the day’s catch
Fondant potatoes with aioli - Gratinated crouton with Catalan tome - Reduced juice of rock fish
With ½ lobster : +20€
with whole lobster : +35€
Half-cooked tuna steak and pan-fried foie gras - Cauliflower mousseline
Carrot in tempura - Arugula in vinaigrette - Soy and sesame caramel with orange
Assortment of matured cheeses from La Fromagerie du Mas - Cabestany
Candied apple like a tatin
Cider sorbet and sabayon - Crumble and salted butter caramel
For the fish tank :
1 half lobster / or +19€ for the whole lobster
Spiny Lobster : only with reservation – 1 half spiny lobster & 2 pers. Minimum : + 35€/pers
Serrano ham bruschetta
Meat Or fish fillet
with Parsley potatoes Or pasta
and seasonal vegetables
Ice Cream
Or
Today’s dessert
From Wednesday to Saturday
29,00€