BONE

Starters

slicing smoked ham
"Paté"AB, Gherkin compote
Slicing beef with olive oil
Warm regional cheese "mizotte" with green salad
Home made "Foie gras", Alga and honey marmelade
12 stuffed snails with butter and garlic

Dish

Grilles smoked ham and white haricot beans
Double slicing beef and chips
sausage made of chitterlings AAAAA and cider sauce
Grilled veal sirloin, sweet onions and lemon sauce
Baked duck filet with honey and pepper
Grilled sirloin steak

FISHBONE

Starters

Fish soup
6 / 12 Oysters from la Guittière
Marinated Salmon and tuna , lemon sauce
Slicing scallops with oil
Fish Sashimi , Japanese sauce (Salmon, tuna, Scallops, ginger)

Dish

Baked salmon with regional salt, dill oil
Grilled Tuna steak  with pepper, basil oil
Fried eel with "unagi Kabayaki no tare" Japanese sauce
Cassoulet de la mer (white haricot beans with fish sauce, salmon, tuna, Scallops, black tiger)
Fried scallops, lemon emultion
Grilled black tigers with garlic and cream sauce

PASTA AB

La végétarienne with basil and olive oil
La carbonara (bacon, cream, egg)
La boscaïola crémeuse
(smoked ham, mushrooms, onions, cream, parsley)
La saumon (salmon, cream)
La puttanesca (capers, olives, anchovies, tomatoes, garlic, parsley)
La marinara
(tuna, Scallops, black tiger, cream, garlic, tomatoes)

CHEESE AND DESERTS

Cheese plate
Warm "Halbran" cheese with salad
Slicing pine apple,  rhum ice cream
Strawberry "Crème brûlée "
Coupe Joséphine (vanilla ice cream,  clementines jam with Armagnac)
Café Vendéen (coffee ice creamwith  Kamok liquor, sugar cream)
Apple and liquorice tart, caramel with regional honey
Choux pastry with vanilla ice cream and warm chocolate
Betroot custrad cream and meringue
Café gourmand (coffee + 3 Small pastry)