Starters

• Egg casserole of the chef with camembert
• Plate of salmon smoked by us
• Home-made paté
• Tomato and Apple tartar with Neufchatel cheese

Main Course

• Steam cod, with lemon and olive oil
• Pork tenderloin, red pesto and tagliatelle
• Fillet steak with Camembert cheese sauce
• Guinea fowl medallion, black pudding stuffing and Vire andouille cream
• Salmon steak with garlic cream and vegetable

Cheese

• Selection of local cheeses served with a crispy salad
• Farmhouse Yogourt

Desserts

• Apple crunch with calvados sauce
• Banana tart with spice bread and rhubarb ice cream
• Vacherin with chocolate and vanilla emulsion
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• Pear poached in red wine and vanilla ice cream
• Ice cream