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Cold starters
Warm starters
Main course suggestions
Lake of Geneva fishes
Sea fishes
Meat
Desserts

COLD STARTERS

Fisherman's favourite (smoked féra, carpaccio and tartar féra)
25.-
Chef's pâté of foie gras and chutney
26.-
Féra tartar
22.-
Mixed salad
12.-
Green salad
8.-

WARM STARTERS

Creamy risotto with scallops
18.-
Fried lake whitebait (smelts) served with quartered lemon and tartar sauce
14.-
Snails puff pastry with garlic creamy sauce
20.-
Sauteed mushrooms with beaten quail's egg on toast
21.-

 

MAIN COURSE SUGGESTIONS

Féra tartar served with home made chips and green salad
26.-
Fisherman's favourite of the day 45.-
Tuna (raw and cooked) served with risotto
35.-
Frogs's legs with garlic and parsley, served with home made chips and green salad
35.-

LAKE OF GENEVA FISHES

Char (kind of small trout)
50.-
Féra served with fisherman's sauce
43.-
Perch fillets
49.-
Pike served with a kneaded butter sauce
48.-
   

SEA FISHES

Grilled sea-bass flambéed with Pastis or cooked in salt crust
55.-
Turbot served with a champagne sauce (minimum 2 people)
58.-

MEAT

Lamb knuckle-joint, candied with ginger and citronella
42.-
Veal kidneys with a mustard sauce
38.-
Veal chop (300 grs) served with a fresh mushrooms sauce
52.-
Filet of beef (Charolais, 200g) (choice of home made sauces)
50.-

DESSERTS

Sweet of the day
9.-
Lemon tart
10.-
Crèmes brûlées (3 flavours)
12.-
Apple tart tatin with a vanilla ice cream
13.-
Cottage cheese with red berry sauce
11.-
Chocolate fondant with vanilla ice cream
16.-
Selection of sorbets
16.-
Iced nougat with a red berry sauce
9.-
Ice cream or sorbet with alcohol
15.-
Coffee "des Fourneaux"
15.-
Coffee "gourmand"
10.-

Coffee "liégeois"
13.-
Irish coffee
15.-
Selection of 3 cheeses
11.-
   


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