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Fine cooking


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Restaurant





CARD


-SOUPS AND CREAM SOUPS-

Melon Cream Soup - 650

Vichyssoise - 650

Cream of shellfish soup Armagnac Style - 900

Fisherman's Soup - 950

Cream of vegetable Soup with toasts- 650


-COLD STARTERS-

Cured mountain ham with Celery - 1800

"Sant Benet" salad (with wild mushrooms and shrimps) - 1500

Salt cod Carpaccio in lentil salad - 1200

Broad bean salad with cured Ham - 1450

Head lettuce with Salmon - 1200


-HOT STARTERS-

House Cannelloni - 850

Sauted Broad Beans, peas and small quid - 1500

Vegetable Panaché - 850

Roasted Vermicelli with Monkfish and shrimps - 1100

"Arròs Negre" (Black rice with cuttlefish) - 1100 (30 minuts)


-FISH-

Salt Cod with fried Garlic and Spinach - 1600

Baked Salt cod in a roasting pan - 1500

Monkfish and large prawns Brochette in Romesco sauce - 1800

Baked Hake Suprêmes - 1600

Sole Bouquets with Salmon in "Crevis" sauce - 1700

Monkfish "Santurce" style - 1700


-MEATS-

Grilled lamb Chops - 1400

Veal Entrecotte "Café de Paris" style - 1800

Fillet (tenderloin) in wild mushrooms cream-sauce - 2200

Veal fricandeau with mushrooms - 1400

Pork cutlet with onions and Cumberland Apple - 1600

Index