To begin

“Terrine de foie gras de canard et son verre de Muscat”

Terrine of duck foie gras, served with grilled pine nuts, fig confit, and a small glass of Muscat

“Raviole de foie gras aux asperges vertes”

Duck foie gras ravioli, served with green asparagus tips and a consommé of duck

“Scampis sautés à la crème d'ail et cerfeuil”

Roasted scampi, served with a creamy garlic sauce and chopped chervil

“Foie gras poêlé, compotée de grillottes et pain d'épices juste grillé”

Slice of duck foie gras, served with home-made cherry chutney and grilled gingerbread

“S^t Jacques grillées à la Plancha façon ‘Bruit Qui Court’”

Grilled scallops served with garnish of the day (please ask)