Salade mêlée
Mixed salad...............................................................................................
Salade verte
Green salad ..............................................................................................
Soupe d'oignons gratinée
French onions soup (toped with melted cheese) ...........................................
Terrine de foie gras "maison" et toast
Terrine of homemade foie gras seasoned with Armagnac and
served with toast .....................................................................................
Salade de foies de volailles déglacés au vinaigre de framboise
Grilled chopped chicken liver seasoned with raspberry vinegar......................
Tranches fines de saumon confit aux noisettes et leur huile,
servies avec un bouquet de ruccola
Thin slices of homemade salmon candied with hazel-nuts and hazel-nuts oil, served with ruccola salad .........................................................................
Terrine de sanglier à l'armagnac, servi avec pain grillé et condiments
Terrine of wild boar with Armagnac flavour served with toast and condiments .............................................................
Os à moelle grillés, toast
Grilled marrow bones served with toast Petite portion (small)
Grande portion (large)
En accompagnement (side dish)
Les entrées Starters
En entrée ou pour l'apéritif en attendant le plat principal
As a starter or as an appetizer while waiting for the main course
