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Soup of the day

Fried squid and tartar sauce

1/7/13

Antipasti board

1/4
Artichokes, zucchini, mushrooms, peppers, balsamic onions, parmesan shavings and Sardinian bread

Charcuterie board

From of the dent du Villard: dried filet mignon, coppa, rack of pork with serpolet, breast with smoked spices, bell of small diots and raw Savoie ham

Veggie poke bowl

6/11/14
Cucumbers, carrots, avocados, mangos, wakame, edamame, cherry tomatoes, rice and sesame

Caesar salad with chicken

2/4/10/13
Romaine salad, croutons, panko breaded chicken, parmesan, tomatoes, anchovy, with Caesar sauce

Salmon poke bowl

6/10/11/14
Salmon, cucumber, carrot, avocado, mango, wakame, edamame, cherry tomato, rice and sesame

Small artisan diots of the salting of the dent du Villard

4/16
Served with polenta

Vegetarian lasagna and green salad

1/4

Tartiflette and green salad

4

Veal fondant coquillette with the chef’s sauce

1

Pot au feu style beef confit

Veal blanquette with rice

9/10

Armorican style roasted monkfish

Green salad

Vegetables, pasta, rice, french fries

Elbow pasta with ham and cheese

1/4

Steak and French fries

1/2/4

Panko breaded chicken aiguillette

10

Salmon filet, rice and vegetables

Floating island

2/4

Faisselle nature

Faisselle coulis de fruits rouge

Faisselle miel de nos montagnes

Blueberry pie

1/2/4/12

Tiramisu

1/2/4

Gourmet coffee

1/2/4/12

Grand café gourmand ou the gourmand

1/2/4/12

Digestif gourmand

1/2/4/12

Crêpe sucre

1/2/4

Crêpe citron sucre

1/2/4

Crêpe confiture

1/2/4
Myrtille, fraise, abricot et orange

Crêpe nutella

1/2/4/11/12

Crêpe grand Marnier

1/2/4

Gaufre sucre

1/2/4

Gaufre nutella

1/2/4/11/12