Menu of the week

Receive the menu each week by e-mail

Click here if you no longer wish to receive the menu

Menu 21.-

From 1st to 5th of Septembre2014

  • Monday
    • Roasted guinea fowl breast, egg plant variation, rosemary reduced juice
  • Tuesday
    • Pan fried sea bass fillet, steamed cabbage and black olive oil
  • Wednesday
    • Creamy Arborio risotto with chanterelles mushrooms.
  • Thursday
    • Glazed pork cheek with black vinegar, red cabbage and carotte cake
  • Friday
    • Mediterranean sardines made like “pissaladière” without pastry, seasonal vegetable
Loading...
0/1
X
X