Entry + fish or meat + cheese + dessert

(Single menu for all guests - from 10 people)

• Menu 35€

excluding drinks

Entry

Tartar of marinated salmon with dill, green lentils from Puy and asparagus on a cream sauce with green asparagus

or

Mousseline of artichoke and foie gras, onion chutney fruit, greens and truffle vinaigrette

or

Foie gras fried, poached egg and breaded green asparagus, truffle sauce

or

Tomato Trio cluster peeled raw and fine stuffing meat meal and greens, mint tomato coulis with Argan oil

Meal

Dos Sandre a sauce with garlic cream and ratatouille

or

Roasted Sea Bream on his bed of fresh spinach, sauce Choron

or

Fried red mullet fillet compote and apple brunoise, apple juice reduced with butter

or

Tournedos of duck with five windows on a sour cherry sauce and Cointreau

or

Saddle of Lamb deboned and stuffed with garlic butter, beets and pesto reduction

or

Fillet of Veal Perigord and fried vegetables in duck fat

The basis of our three cheeses worked

- Roasted Pear Fourme d'Ambert and Coteau du Layon on a Gingerbread Tradition

- Raw Milk Camembert, Mascarpone and Truffles

- Quarter Saint Marcelin in Leaf roast bacon on a Mesclun Young shoots

 

Dessert

Crisp puff raspberries and Crémet Anjou

or

The big Macaron Strawberry House, mascarpone, strawberries, raspberries and red fruit coulis

or

Symphony surprise fresh fruit sorbet red fruit

or

Dessert chocolate fondant

Proposal Package Beverages

excluding aperitif 8.50€uros

including dessert wines

Proposal Appetizers
Cocktail House
3€uros

- Wine Selection White gold property Rouge depending on the selected menu and Crémant de Loire Cup dessert

- Water and carbonated Plates

- Coffee / Infusions

- Orange liqueur "Cointreau"

- Region Fishing Liqueur

- Crémant de Loire

Proposal for Appetizers Amuse Bouches
at 1€uro of the Jar or the sofa in the list below

- Toast of Foie Gras on Bread Slices with Figs

- Toast with cream Gambas

- Verrine Bouchots molds on a Saffron Sauce

- Glass cup Diced cucumber with Prawns and Chives Cream

- Chouquette the County and Marinated Salmon Fresh, Lemon Chantilly

- Grilled Eggplant Mille Feuilles, Parma Ham, Tomato Confit, Mozzarellas and Pesto

Hôtel de Loire et son Restaurant les Bateliers - 328 rue Jean-Jaurès - 49800 TRÉLAZÉ - Tél : (+33) 2 41 818 918 - Fax : (+33) 2 41 818 920

© 2015 • Elaphe