Entrées chaudes
Duck foie-gras escalope served with a red berry sauce and toasted brioche
Norman sea-scallops baked in a crusty pastry shell. (croûte)
Oriental style fish and shitake mushroom rolls accompanied by a peanut dressing
Sautéed frog legs with parsley, and garlic and flambed with anis
Fricassee of shrimp, served with choice (of anise, , basil…)
16,50 €
Fish soup with badiane and this curry rouille mayonais
Entrées froides
Two different types of duck foie-gras served with toasted brioche
Medallions of foie-gras cru, cured with sea salt and served with spicy home made bread
The chef’s Brittany styled terrine
Océane plate with filets of sea-bass, salmon, sea scallops and marinated shrimp
Fresh fish tartar served on a bed of finely cut spinach and lemon
Shrimp and bacon bit salad served with a warm raspberry vinaigrette
Shrimp cocktail calypso with agrume or advocate