MENU


STARTERS


SOUPE D’ ONION 4 .90

Served with croutons and emmental.

SALADE D’ ECREVISSE 7.30

Crayfish tails salad with cocktail sauce.

SALADE DE CHEVRE 6.30

Goat Cheese toasts served with salad

topped with glaze.

TERRINE DE CAMPAGNE 5.50

Country terrine.

RILLETTES DE PORC 5.50

French speciality from the Mans.

ESCARGOTS X6 5.20

Snails cooked with garlick butter.

ESCARGOTS X12 7.90

Snails cooked with garlick butter.

PLATEAU DE CHARCUTERIE 8.50

Selection of French cured meat.

PLATEAU DE FROMAGE 7.00

Selection of French cheeses.

PLATEAU MIX 9.80

Mix of French cured meat and cheeses.

MUSSEL POT 7.00


SIDE DISHES


FRENCH FRIES 3.20

MASH POTATOES 3.20

VEGETABLES 3.90

BREAD AND BUTTER 2.80


FOR THE KIDS


MINI POULET 6.80

Chicken in a creamy mushroom sauce

served with salad and rice.

MINI BOURGIGNON 7.30

Served with mash and salad.

MINI GALETTE FROMAGE 3.80

With emmental cheese.

MINI GALETTE HAM/FROMAGE 4.20

With ham and emmental cheese.

MINI GALETTE VEGETARIENNE 5.80

Tomatoes, spinach, mushroom, shallots and emmental.

MAIN DISHES


BOEUF BOURGIGNON 13.80

Served with mash potatoes.

POULET FORESTIER 12.90

Chicken in a creamy mushroom sauce

served with rice and salad.

SAUMON SAUCE MOUTARDE 13.90

Salmon in a creamy mustard sauce

served with vegetables.

CANARD CONFIT 15.50

Duck confit served with potatoes rosted

with garlic in duck fat. ( 15 min. prep.)

CASSOULET AU CANARD CONFIT 14.90

Served with a side salad

SAUCISSE MORTEAUX LENTILLES 14.90

Served with side salad

TARTIFLETTE 12.80

Reblochon cheese baked with potatoes,

shallots and bacon strip served with salad

SALADE DE CHEVRE 11.90

Goat Cheese toasts served with salad

topped with glaze.

SALADE D’ ECREVISSE 13.50

Crayfish tails salad with cocktail Sauce.


POT DE MOULES

Fresh scottish mussels steamed in the sauce of your choice.


WHITE WINE

White wine and parsley.

GREEN THAI

Green Thai paste, coconut, shallots and parsley.

GARLIC

Garlic, double cream and parsley.

MILD CURRY

Mild curry powder, double cream and parsley.

MARINIERE

Tomatoes, shallots, garlick, parsley and white wine.

ROQUEFORT

Roquefort, double cream and parsley.



STARTER PORTION 7.00

Served with sourdough bread.


MAIN PORTION 13.50

Served with French fries or sourdough bread.

GALETTES


  Everyone knows about French crepes. But few have ever heard of Galette. Crepe are essentially a dessert. Galettes in comparison come with salty foods and actually from the main course of a meal.

  Made with buckwheat the galettes are

GLUTEN FREE.



FROMAGE 5.80

Emmental cheese.

JAMBON FROMAGE 6.80

Ham and emmental cheese.

VEGETARIENNE 8.50

Tomatoes, spinash, mushroom, shallots

and emmental cheese.

COMPLETE 8.90

Egg, bacon strip, mushroom, spinash

and emmental cheese.

IBERIQUE 9.50

Chorizo, shallots, tomatoes, potatoes, serrano,

coriander and emmental cheese.

GRISON 9.50

Cured beef, tomatoes, gherkins, cream cheese

and emmental cheese.

FORESTIERE 9.90

Creamy chicken, mushroom and emmental.

CHEVRE 10.50

Goat cheese, spinach, mushroom

and double cream.

ROQUEFORT 10.90

Roquefort, bacon strip, shallots, potatoes,

parsley and double cream.

SAUMON FUME 10.90

Smoked salmon, cream cheese and chives.

SAINT JACQUES 14.50

Scallops and mussels in a creamy chives sauce.

CREPES



CARAMEL 4.50

Caramel butter.

CITRON 4.50

Lemon and sugar.

CANADA 4.80

Maple syrup, whipping cream and almonds.

BANANE 5.00

Banane, whipping cream and chocolate.

FRAISE 5.50

Strawberry, whipping cream and chocolate.

NORMANDE 5.80

Baked apple and whipping cream.

SUZETTE 6.90

Orange and lemon sauce flambee with Cointreau.

ALASKA 7.50

Orange and lemon sauce flambee with Cointreau

topped with vanilla ice cream.





DESSERTS



CREME BRULEE VANILLE 5.00


PROFITEROLLES 6.50

Petits choux stuffed with vanilla ice cream

topped with chocolat sauce.

DAME BLANCHE 4.30

Vanilla ice cream, whipping cream and

chocolat sauce.

CAFE LIEGEOIS 4.30

Chocolat ice cream, espresso and

whipping cream.

PLATEAU DE FROMAGE 7.00

Selection of French cheeses.

 
 
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©2020 by Chez Yves.