MENU

 

   Brasserie and Restaurant

  

   Cellars of La Bourse

 




Last updated, 28 September 2010


Entries and Salads
 

  Starter  Main course
Tartar of Sea Bass with herbs, olive oil and lime juice 21.00 34.50
Crusty with the goat heat and its small salad of the moment accompanied by its chutney to pears 16.50 28.50
The inevitable marrowbone with the deicing salt of Guérande 17.00  
Meli Melo of schrimps to the citrus fruits virgin vinaigrette with sweet peppers and olives accompanied by a pie to cucumbers 17.50 29.50
Pot of foie gras of the Moors "House" to the deicing salt of Guérande and fig jam 23.00  
Herring Tartar way of the chief with toast to the avrouga and apples spleens with balsamic vinaigrette 16.50 29.50
Carpaccio of ox to the olive oil and Parmesan chips 19.50 30.50
Mixt salad 12.00  
Crunchy Salad of the Bourse 10.60  
Green Salad 8.60  


Fish according to arrival
 

Fresh Fillets of perch of the Lake Geneva, fresh french-fries, crunchy salad, tartar sauce 45.00
Bar integer, sole, etc. price in the 100g  
Risotto with truffles and holy Jacques, green asparagus tips 41.50
Shrimp tajine to the coriandre and its semolia with the Eastern one 39.50
Shandy of the fisherman to the plancha 42.50


For the amateurs of pastas
 

Tagliatelli in Indonesian vegetables and pultry in the curra and the spices 32.00
   
 


Meat
 

RIB STEAK of la Bourse, "Fresh" French Fries, Crunching Salad - 220gr 41.50
RIB STEAK of la Bourse, "Fresh" French Fries, Crunching Salad - 160gr 33.50
Tartar steak (uncooked) prepared at your table according to your taste "Fresh" French Fries, Crunching Salad 41.50
Tender beef "Bavette" with chives french fries and green salad 32.50
Dijonnaise roasted Andouillette "Fresh" French Fries 33.50
Veal kidneys to Old Mustard served with fresh Pasta 38.50
Rib steak of Horse, Home made Butter, "Fresh" French Fries 38.50
Veal escalope viennese served with fresh French Fries, gren salad 40.50
Filet mignon lamb with fresh thyme and salt of Guérance 42.--
Filet of Beef with morilles 53.--


Mussels  du 06.09. au 13.03

 

Plate of MUSSELS from Bouchot "MARINIERE" (with white wine), starter 19.00
Marmite of MUSSELS from Bouchot "MARINIERE" (with white wine) 34.00
Marmite of MUSSELS from Bouchot "POULETTE" (with cream) 35.00
With a plate "FRESH" FRENCH FRIES  


Oysters, Fines de Claire Nr. 02   du 15.9 au 13.3

 

3 pieces 11.50
6 pieces 23.00
12 pieces 45.00


Sauerkrauts  du 15.09. au 13.03

 

FRANKFURT
Sausages of Vienna		 21.00
MUNICH
Salted and smoked bacon, Vienna and sausage		 34.00
ROYAL (on dish)
Salted square, knuckle of ham, salted and smoked bacon, Vienna, sausage 		42.00
CHOUCROUTE OF THE SEA (on dish)
SALMON, SEA BASS, SHRIMP, COD and MUSSELS 		38.00

To accompany MUSSELS, OYSTERS AND SAUERKRAUTS:
 
  Bottle
Le Muscadet Sèvre et Maine sur lie AC 
Château du Coing de St Fiacre, bottled at the property		 1 dl :
6.30		 42.00
Le Gewurztraminer d'Alsace, AOC La CAVE Ribeauvillé By the glass :
7.50		 52.00

SUGGESTIONS OF THE CHEF'S
  starter main course
Marrowbone with the deicing salt, toast 17.00  
Pumpkin soup with cream and chervil 13.00  
Tepid salad of beef stew in ravigote 15.50  

T Lyons salad with poached eggs and plugs stoves

 17.00 22.00

HDijon blood sausage with roasted apple slices and onion compote

   31.00
Lentils "petit salé"   29.00

Grilled "andouillette" sausage with Dijon mustard sauce and fresh french

   33.50

"pot au feu" casserole winter vegetables and coarse salt

   37.00

Hachis parmentier with green salad

   31.00
Knuckle of lamb confit in its rosemary juice   38.00
Veal head and togue "ravigote" sauce, steamed potatoes and baby vegetables 20.00 33.00

 

 

DESSERT
 

 Baba with rum tradition   13.00

  



 



Pizzas  available at the Brasserie  (du 15.05 au 15.09)

 

MARGHERITA Tomato, mozzarella, origan 18.00
NAPOLI Tomato, mozzarella, capers, anchovy, olives, origan 20.00
SICILIANA Tomato, mozzarella, tuna, mushrooms, oilves, capers 21.00
CAPRICIOSA Tomato, mozzarella, ham, egg, mushrooms, origan 21.00
4 STAGIONI Tomato, mozzarella, mushrooms, ham, sweet peppers, anchovy, origan 22.00
DIAVOLO Tomato, mozzarella, peppers, garlic 21.00
SAN DANIELE Tomato, mozzarella, believed ham, origan 23.50
PASQUALE Tomato, mozzarella, bresaola, rocket, parmesan, olive oil 23.00
CALZONE Tomato, mozzarella, ham, mushrooms, egg 24.00
4 GOUTS With "4 cheeses", "believed Ham", "Della Put", "Calabrese" 24.00
CALABRESE Fresh tomatos, anchovy, garlic, Parmesan, onion, basil, origan 21.50
HAWAIENNE Tambon, pineapple, mozzarella 21.50
DELLA CASA Tomato, mozzarella, aubergine, sweet pepper, zucchini, onion, origan 21.50
FORESTIERE Tomato, mozzarella, mixture of mushrooms of wood, garlic 21.50
AUX 4 FROMAGES Tomato, mozzarella, reblochon, roquefort, Gruyere 22.50
PINOCCHIO ( enfants) Tomato, mozzarella, ham, let us champigons, origan 15.00


ANTIPASTI

  Half Entire
Plate Bresaola (beef dried) 16.00 26.00
Salad tomato basil   12.00
Droppings of Chavignol in hazel nut crust and its small mesclun with vinaigrette and oil of grape pip 17.00 28.00
Ox Carpaccio with basil olive oil and Parmesan Cheese Chips   19.50 30.50
Snails of Bourgogne  (6 pieces) 10.00  
Snails of Bourgogne  (12 pieces)   19.00
Smoked salmon salad and uncooked mushrooms with sweet herbs 22.00
Ham 14.50 25.00
Dried meat 16.50 27.00
Mixed salad 10.60
Green salad 8.60


Chinese Fondue
 

Chinese fondue, beef, "fresh" French fries and salad. 42.00

 

Menu "Chinese Fondue"  55.00 Fr.

  • mish-mash of salad with someked salmon.

  • chinese fondue, fresh french fries.

  • Dessert : exotic sorbet sprinkled with Armagnac or mille-feuilles with season fruits or black Forest.


 

Pierrades (hot stone grill)

 

Pierrade of the Farmer, ox, steaklet of duck, poultry 44.00
Pierrade of the Shepherd, ox, steaklet of duck, net of lamb 46.00
"A choice of various meats to be grilled on a hot stone, with 3 sauces and fresh French Fries and mixed salad"

 

MENU "PIERRADE" 57.00 Fr.

  • mish-mash of salad with someked salmon.

  • Pierrade of the Farmer, fresh French fries.

  • Dessert : exotic sorbet sprinkled with Armagnac or mille-feuilles with season fruits or black Forest.

Fresh Pasta

 

Tortelloni with the "ricotta" and spinaches with the cream and parmesan 26.00
Tagliatelle with will carbonara 26.00
Tagliatelle with smoked salmon 28.00
Penne Carbonara 22.50
Penne Siciliana 21.50

Fondues et Raclette

 

CHEESE FONDUE (gruyère, vacherin et tilsit) 24.50
FONDUE WITH HERBS 26.00
FONDUE WITH BOLETS 27.00
FONDUE WITH CHAMPAGNE 29.00
  1/2 Entier
Ham 14.50 25.00
Dried meat 16.50 27.00

 

 

Menu RACLETTE Fr. 50.--

  • Dried meat

  • RACLATTE at will

  • Dessert with choice


 


Plat du Jour 19.50
 

 
TUESDAY Veal back steak sauce Bourse or shallot, "fresh" French fries, Season Salad or day soup
WEDNESDAY Perch filet "Meunière", "fresh" French fries, Salad or day soup
THURSDAY Tartar of Ox, toast, Potatoes "Good Woman" or

Sauerkraut furnished (choucroute), Salad or day soup

FRIDAY Celebrate the end of the week, green Salade, Chinese Fondue, "fresh" French fries.
NUN
AT THE BRASSERIE		 Chopped Steak 18.50 "fresh" French fries.
NUN
IN THE CELLARS		 CHINESE FONDUE 19.50, "fresh" French fries, salad.
 


Menus

    MENU OF THE MONTH à  49.-
     

  • See the menu of the month on the page in French.

 

 

MENUS SERVIS A LA BRASSERIE  (même menu pour tous les convives minimum 15 personnes)

Fr.  55.- Petite salade du moment au saumon fumé et champignons frais, vinaigrette de balsamique.                                                                                               Entrecôte de la Bourse, pommes frites "fraîches" et Légumes du Marché.
Dessert à choix.
Fr.  65.- Méli-Mélo de salade, foie gras frais au gros sel de Guérande et vinaigrette de framboises.
Cassolette de gambas au curry rouge.
Filet de boeuf aux morilles, gratin dauphinois, Légumes du moment.
Dessert à choix.
Fr  80.- Amuse Bouche.
Terrine de Foie gras des Landes Maison au gros sel Guérande, pain aux fruits. Risotto aux truffes, asperges vertes et Saint-Jacques rôties.
Sorbet Pêche de vigne au Champagne.
Filet mignon de Veau à la réglisse, pommes cocottes et Légumes du moment.
Dessert à choix.

 


Desserts servis à la Brasserie
 

  • Ice coffee 10.50
  • Danemark ice-cream 11.50
  • Palette of sorbets 12.50
  • Limoncello cup 13.00
  • The Colonel, lemon-yellow sorbet and wodka 13.00
  • Norman, sorbet apple and Calvados 13.00
  • Valaisan, sorbet pear and Williamine 13.00
  • The Gascon, sorbet mangue and Armagnac 13.00
  • Irish Coffee To 12.50
  • BOURSE ice-cream (Sorbet Bush peach sprinkled of liquor Bush peach) 12.50
  • Our choice of ices sorbets - the ball with 3.80 and chantilly with 2.- and Gruyere cream 3.-
  • The Cheese plate 10.00
  • Gruyere meringue and Cream: 1 Hull with 9.00 and 2 Hulls 12.50
  • Tart of the day 12.00
  • The Baba with Rum tradition 13.00
  • The Cream burned  12.50
  • The Dessert of the day 10.00
 

 
Payments: Postcard - EC - Visa Eurocard - Mastercard - American Express
Restoration: from 12 hours to 14 hours and 19 hours to 23 hours.
Rooms: Smokers and not smokers.