15,90€ Menus
Of your choice

Six Oysters N°3
Whelk platter
Mussels « marinières » (in a shallot and white wine broth)
Salad with warm goat’s cheese and lardoons
Raw vegetable platter
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Plain-grilled sardines
Sautéed trout with almonds
Fillet of cod with creamy leek sauce
Grilled Troyes-style andouillette (sausage made of chitterlings) with shallots
Normandy-style turkey escalope
Mussels « marinières » (in a shallot and white wine broth) with French fries
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Cheese or dessert

21,50€ Menus
Of your choice

Tartare-style salmon with pure sea salt and its chive cream sauce
Fish « au gratin » (oven-grilled): array of warm shellfish and fish, creamy sauce
Home-made fish soup
Eight Oysters N°3
Prawns
Duet of fish with its light home-made tomato sauce with basil
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Grilled sea bream with herbs
Fillet of cod with creamy leek sauce
Escalope of salmon in a vegetable cream sauce flavoured with tarragon
Thick beef steak grilled with the sauce of your choice: pepper, béarnaise or blue cheese sauce
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Cheese or dessert

26,90€ Menus
Of your choice

Seafood platter
Granville-style gratin
Nine plain or stuffed baked oysters
Stuffed baked round clams (according to the season)
Dublin Bay prawns platter
Smoked salmon
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King prawns flamed with pastis, saffron sauce
Fillet of bass just pan-sautéed in an infusion of oyster (2.50€ supplement)
Skape in caper and nut-brown butter sauce
Grilled sea bream with herbs
Escalope of salmon in a vegetable cream sauce flavoured with tarragon
Duck in a beggar’s purse (thin crepe), camembert sauce
Grilled beef ribsteak with a pepper or béarnaise sauce
Normandy-style roast veal chop
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Platter of cheeses or camembert or warm goat’s cheese on salad
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Dessert

31,50€ Menu
Of your choice

Large Seafood platter
Pansautéed scallops with apples
Dozen of oysters N°3
Fisherman’s warm platter
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Shellfish fricassee (flavoured with raspberry vinegar on a bed of salad)
Trawl catch
Sautéed sole meunière (in browned butter sauce with lemon juice and chopped parsley)
Fillet of bass just pan-sautéed in an infusion of oyster
Duck in a beggar’s purse (thin crepe), camembert sauce
Normandy-style roast veal chop
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Platter of cheeses or camembert or warm goat’s cheese on salad
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Dessert