Group menus

Mains

• ·Victoria sea bass fillet, mashed potato, beurre blanc sauce
• ·Freshly chopped beef « américain », prepared or tartare
• ·Caesar salad « façon Clément »
• ·Penne with aubergine and courgette, tomato coulis and mozzarella

Desserts

• ·Warm chocolate fondant

Starters

• ·Garlic scampi
• ·Beef carpaccio with olive oil and parmesan
• ·Crispy fresh goat's cheese, caramelised apples

Mains

• ·Victoria sea bass fillet with grey shrimp
• ·Beef pavé with maître d'hôtel butter
• ·Salad « façon Clément »
• ·Penne with aubergine and courgette, tomato coulis and mozzarella

Sauce supplement +€3.90 (béarnaise, choron, crushed black pepper, roquefort, dijonnaise, archiduc)

Starters

• ·Garlic scampi
• ·Beef carpaccio with olive oil and parmesan
• ·Crispy fresh goat's cheese, caramelised apples

Mains

• ·Victoria sea bass fillet with grey shrimp
• ·Beef pavé with maître d'hôtel butter
• ·Caesar salad « façon Clément »
• ·Penne with aubergine and courgette, tomato coulis and mozzarella

Sauce supplement +€3.90 (béarnaise, choron, crushed black pepper, roquefort, dijonnaise, archiduc)

Desserts

• ·Warm chocolate fondant
• ·Colonel (2 scoops of lemon sorbet with vodka)

Starters

• ·Salmon tataki with two sesames
• ·Beef carpaccio, foie gras and truffle shavings
• ·Homemade grey shrimp croquettes, fried parsley and lemon

Mains

• ·Royal cod fillet à la florentine
• ·Artichoke with grey shrimp and green beans
• ·Beef tenderloin with maître d'hôtel butter
• ·Free-range yellow chicken supreme, tarragon sauce, croquettes

Sauce supplement +€3.90 (béarnaise, choron, crushed black pepper, roquefort, dijonnaise, archiduc)

Desserts

• ·Warm chocolate fondant
• ·Colonel (2 scoops of lemon sorbet with vodka)
• ·Pavlova (in season)