Périgord Menu

Fresh Vegetable Soup
* * *
Home-Made Duck Liver
Terrine
* * *
Confit of Duck Leg on a Bed
of Fried Cèpe Mushrooms with Parsley and Garlic
* * *
Salad and
Walnuts
* * *
Selection of Cheeses
* * *
Choice of Dessert

 

Country Menu
"Logis de France"

Fresh Vegetable Soup
* * *
Cèpe Mushroom Omelette, Green Salad
Or
Confit Goose Gizzard in a Salad
* * *
Fried Duck Magret
served with Vegetables of the Day
* * *
Salad and
Walnuts
* * *
Selection of Cheeses
* * *
Choice of Dessert

 

raditional Dishes
Home-Made Terrine of Fresh Duck Liver
Trilogy of Foie Gras of Duck
Fried Cèpe Mushrooms with Garlic and Parsley
Confit Goose Gizzard and Walnut Salad
Cèpe Mushroom Omelette, Green Salad
Truffle Omelette

Our Starters
Skewers of Tomato and Mozarella marinated in Balsam
Crispy Spring Rolls with Goats Cheese, Basil and Pine Kernels
Smoked Salmon with Horesradish Cream
Red Mullet Salad in Banyuls Wine Vinegar

Our Fish Dishes
Salmon and Cod Croustade with Orange Butter
Trout Meunière and Lemon
Pieces of Monkfish à l'Américaine

Our Meat Dishes
Chicken Emincé with Vegetable Spaghetti
Sirloin Steak with Bordelaise Wine Sauce
Fillet of Quail and Potatoes with Cèpe Mushrooms
Leg of Duck Confit with Cèpe Mushrooms
Fried Duck Magret with Cèpe Mushrooms