Moules VigneronesSteamed mussels in red wine, herbs, mushrooms, tomato, onion garlic and bacon.Options:
9.50Les Trois Assortiments De Sorbet Ou Glaces MaisonThe choice of three flavors of home made ice cream or sherbet
8.50Choux ChantillyChoux puff pastry stuffed with home light vanilla whipped cream and sugar
9.75Iles Floatantes, Crème Anglaise Et Caramel Aux AmandesSoft meringue, caramel and almonds, crème anglaise
12.75Fondant Au Chocolat NoirDark lava chocolate cake and home made coconut sherbet.
13.75Big Profiterolles Au “ Bitter / Sweet” Chocolate Good to ShareNo need of traduction everybody knows that desert! Back on the menu due to overwhelming demand of the customers ( you like it, good, you don’t, it will stay this time! This isn’t hershey chocolate, but callebaut! ).
12.00Assortiment De Fromages De La MaisonThree cheese platter ( assortments may vary upon availability ) brie, 180 days old swiss and talegio
6.75Banana Brulee ( Ma Version Du Banana Pudding Americain a La Francaise )My version of banana pudding it’s serve cold and it’s not a crème brulee! Made with nila crackers” and crème patisiere surfine, vanilla grand - marnier
9.50Tarte TatinClassic upside down caramelized apple tart
MarketLe Poisson Du Marche Au SafranPan seared fish du market, with royal safron ( from spain eu ) sauce
29.75Onglet Poêlé à La Facon Luchonaise. ( Signature )Seared hanger steak, roasted garlic and parsley sauce.
30.75Le Couple De Cailles Roti Aux Cramberry Sauce Au Porto Et Fond De CaillesPan-roasted couple of quails with cranberry red wine/port sauce
28.50Filet Mignon De Porc Roti, Sauce Aux Morilles.Pork tenderloin, seared, sliced with morels, port wine lightly creamed sauce
29.50Selle D’Agneau Poelee a La Crème D’Ail.Pan roasted lamb chop ( 2x4oz pieces of loin ) crème de garlic sauce
31.75Gratin De Fruits De La Mer Sauce MornayOven baked seafood: baby octopus, mussels, scallops, sole, shrimp white sauce whit swiss au gratin.
32.50Kassulet Toulousain De La Maison ( Signature )Cassoulet toulouse’s style ( my personal recipe: cannellini beans, carrots, tomato, garlic duck confit, slab bacon and pork saussage all braised with noble duck fat, quails stock and foie gras jus ) this is a very rich dish which was served for warriors to defend their village! Don’t take it if you can’t bear it:)
32.50Magret De Canard Gras ( Moulard) Sauce Montmorency ( Signature )Seared moulard duck breast with cherry, port and red wine sauce ( a classic, sweet, refined sauce )
34.00Tournedos Rossini ( Very Popular )Seared filet mignon topped with foie gras ( pate style ), shallots, port and red wine truffles sauce. Absolute luxury! You will have to eat that like hamburger: foie gras and meat and sauce. Combine all in the same time to get to the point, enjoy!! !.
18.95TartifletteUsed as a side dish in la sirene, this is a “ small size main course ” potato, onion, bacon, white wine, topped with talegio cheese and baked.