MENU
|
Brasserie and Restaurant |
Cellars of La Bourse | |
|
| Starter | Main course | |
| Salmon plat smoked of Scotland, roasted toast and butters | 21.00 | 34.00 |
| Crusty with the goat heat and its small salad of the moment accompanied by its chutney to pears | 16.00 | 28.00 |
| 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 | 17.00 | 29.00 |
| 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 | 16.00 | 29.00 |
| Carpaccio of ox to the olive oil and Parmesan chips | 19.00 | 30.00 |
| Mixt salad | 12.00 | |
| Crunchy Salad of the Bourse | 10.50 | |
| Green Salad | 8.50 |
| Fish of the day according to arrival, price to the 100 gr | |
| Risotto with truffles and holy Jacques, green asparagus tips | 41.00 |
| Shrimp tajine to the coriandre and its semolia with the Eastern one | 39.00 |
| Shandy of the fisherman to the plancha | 42.00 |
| Spaghettis aglio, olio e peperoncino with the parmesan chips and basil | 30.00 |
| Tagliatelli with smoked salmon and cream with dill | 32.00 |
| RIB STEAK of la Bourse, "Fresh" French Fries, Crunching Salad - 220gr | 41.-- |
| RIB STEAK of la Bourse, "Fresh" French Fries, Crunching Salad - 160gr | 33.-- |
| Tartar steak (uncooked) prepared at your table according to your taste "Fresh" French Fries, Crunching Salad | 41.-- |
| Tender beef "Bavette" with chives french fries and green salad | 32.-- |
| Dijonnaise roasted Andouillette "Fresh" French Fries | 33.-- |
| Veal kidneys to Old Mustard served with fresh Pasta | 38.-- |
| Rib steak of Horse, Home made Butter, "Fresh" French Fries | 38.-- |
| Veal escalope viennese served with fresh French Fries, gren salad | 40.-- |
| Veal chops to liquorice and its risotto with lemon | 45.-- |
| Filet mignon lamb with fresh thyme and salt of Guérance | 41.-- |
| Filet of Beef with morilles | 52.-- |
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 | 21.50 |
| 12 pieces | 40.00 |
Sauerkrauts du 15.09. au 13.03
| FRANKFURT Sausages of Vienna |
20.50 |
| MUNICH Salted and smoked bacon, Vienna and sausage |
33.00 |
| 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 |
37.00 |
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 : 5.90 |
39.00 |
| Le Gewurztraminer d'Alsace, AOC La CAVE Ribeauvillé | By the glass : 7.30 |
49.00 |
SUGGESTIONS OF THE CHEF'S
| starter | main course | |
| Calf's liver to of provence or poêlé and its mashed potaties with virgin olive oil | 39.00 | |
| FILET DE PERCHES MEUNIERE fresh french-fries, crunchy salad | 41.00 | |
| GASPACHO ANDALOU | 11.00 | |
| VITELLO TONATO, french fries | 33.00 | |
| Fresh salad with green asparagus tips, schrimps and crab meat | 20.00 | 30.00 |
| Carpaccio of salmon marinated with olive oil an dlime perfumed in the dill | 19.00 | 29.00 |
| Peasant sald - dices of ham, cherry tomato, hard-boiled egg, stick of Swiss cheese, crouton and mixed salad leaves | 19.00 | 29.00 |
| Caesar salad - romaine lettuce, cherry tomato, crouton, net of anchovies and parmesan cheese, "sot-l'y-laisse de poulet" | 20.00 | 30.00 |
DESSERT
Run Baba and its fruits 12.00
Salad pineapple with kirsch and peppermint 12.50
Pizzas available at the Brasserie (du 15.05 au
15.09)
| MARGHERITA | Tomato, mozzarella, origan | 17.50 |
| NAPOLI | Tomato, mozzarella, capers, anchovy, olives, origan | 19.50 |
| SICILIANA | Tomato, mozzarella, tuna, mushrooms, oilves, capers | 20.50 |
| CAPRICIOSA | Tomato, mozzarella, ham, egg, mushrooms, origan | 20.50 |
| 4 STAGIONI | Tomato, mozzarella, mushrooms, ham, sweet peppers, anchovy, origan | 21.00 |
| DIAVOLO | Tomato, mozzarella, peppers, garlic | 20.50 |
| SAN DANIELE | Tomato, mozzarella, believed ham, origan | 22.50 |
| PASQUALE | Tomato, mozzarella, bresaola, rocket, parmesan, olive oil | 23.00 |
| CALZONE | Tomato, mozzarella, ham, mushrooms, egg | 23.00 |
| 4 GOUTS | With "4 cheeses", "believed Ham", "Della Put", "Calabrese" | 23.00 |
| CALABRESE | Fresh tomatos, anchovy, garlic, Parmesan, onion, basil, origan | 20.50 |
| HAWAIENNE | Tambon, pineapple, mozzarella | 20.50 |
| DELLA CASA | Tomato, mozzarella, aubergine, sweet pepper, zucchini, onion, origan | 20.50 |
| FORESTIERE | Tomato, mozzarella, mixture of mushrooms of wood, garlic | 20.50 |
| AUX 4 FROMAGES | Tomato, mozzarella, reblochon, roquefort, Gruyere | 21.50 |
| PINOCCHIO ( enfants) | Tomato, mozzarella, ham, let us champigons, origan | 14.50 |
| Half | Entire | |
| Plate Bresaola (beef dried) | 16.00 | 26.00 |
| 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 | 18.00 | 30.00 |
| 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 | 10.50 | |
| Green salad | 8.50 | |
| Chinese fondue, beef, "fresh" French fries and salad. | 40.00 |
|
Menu "Chinese Fondue" 54.00 Fr.
|
| Pierrade of the Farmer, ox, steaklet of duck, poultry | 43.00 |
| Pierrade of the Shepherd, ox, steaklet of duck, net of lamb | 45.00 |
| "A choice of various meats to be grilled on a hot stone, with 3 sauces and fresh French Fries and mixed salad" | |
|
MENU "PIERRADE" 56.00 Fr.
|
| 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 Neapolitan | 20.50 |
| Penne Carbonara | 22.50 |
| Penne Siciliana | 21.50 |
| 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.--
|
| TUESDAY | Onglet with shallot, "fresh" French fries, Season Salad. |
| WEDNESDAY | Nets of pole "Meunière", "fresh" French fries, Salad. |
| THURSDAY | Tartar of Ox, toast, Potatoes "Good Woman", green Salad. |
| FRIDAY | Celebrate the end of the week, green Salade, Chinese Fondue, "fresh" French fries. |
| NUN AT THE BRASSERIE |
Chopped Steak 18.00 "fresh" French fries. |
| NUN IN THE CELLARS |
CHINESE FONDUE 19.00, "fresh" French fries, salad. |
MENU OF THE MONTH à 48.- |
