MENU - Hôtel Pierre du Calvet

Aller au contenu

Menu principal :

MENU

RESTAURANT
 
 
 
HOSTELLERIE PIERRE DU CALVET


RESTAURANT   “LES FILLES DU ROY”

 

 
Chèvre québécois fondant et canneberges                                                    11.
Fondant of goat cheese and cranberry                                              
 
 
Salade d’endives et saumon fumé                                                               12.
Endives salad and smoked salmon                                                   
 
 
Soupe à l’oignon à la normande                                                                  13.
Onion soup à la normande                                                                 
 
 
Bisque de homard en montgolfière                                                               15.
Lobster bisque en montgolfière                                                        
 
 
Feuilleté de champignons                                                                            12.
Mushrooms in puff pastry                                                                
 
 
Escalope de foie gras et pommes caramélisée à l’érable                              19.
Foie gras and caramelised apple with maple                                  




Poisson du jour                                                                                                       29.
Fish of the day                                                                                           
Confit de canard classique à l’orange et Grand Marnier                                        29.
Classic duck confit, orange and Grand Marnier sauce                               
 
 
Osso buco de porc braisé à l'ancienne, légumes racines grillés                                29.
Traditional braised pork osso buco, grilled root vegetables                     
 
 
Joue de veau braisées a l’ancienne                                                                        29.
Traditional braised Veal cheeks                                                                
 
 
Médaillon de Veau, sauce vin rouge                                                                       32.
Veal Medallion, red wine sauce                                                                  

Pétoncles aux lardons et crevettes, sauce au Ricard                                              34.
Schrimps à la provençale, rice and vegetables                                            

                          


 
                                            

 
Tarte tatin, crème glacée maison                                                                             8.
Upside down apple pie with home made ice cream                                   
 
 
Crème brûlée à l’érable                                                                                            8.
Maple crème brûlée                                                                                   
 
 
Gâteau fromage                                                                                                      8.
Cheese cake                                                                                              
             
 
                                                   

                                                                    Chef Martin Guérard
 
Copyright 2016. All rights reserved.
Retourner au contenu | Retourner au menu