Starter
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Frog's leg with parsley sauce
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Royan ravioli au gratin with parmesan
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Buratina cherry tomatoes and spring onions
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Foie gras terrine with apricots chutney
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Norvegian smoked salmon slides, toast and crème fraiche
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Salmon carpaccio marinated gravlax style
Main Course
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Angus flank steak, béarnaise sauce
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Scakkop on plancha, creamy rice in mushrooms
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Truffe cream farfalles with parmesan cheese
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Sole meunière or just grilled with steamed potatoes
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Veal liver, raspberry vinegar
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\"Cassoulet\" of House Regaud
Menus des restaurants aux alentours
Dessert
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French toast brioche and vanilla ice cream \"Berthillon\
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Home-made profiteroles
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Carpaccio of pineaple Victoria and mango sorbet
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Strong chocolate soft cake and vanilla Berthillon ice cream
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Tarte Tatin and creme fraiche
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Crème brulée
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Fresh cream cheese, accacia honey and almonds chips
