Menu February

Restaurant Pavillon Terre-Mer

STARTER

Homemade duck liver pâté
mango chutney, warm mini brioche bread, jelly of muscat     29

Langoustines baked in olive oil
celery, fish broth flavored with ginger    30

Shrimp croquettes from our coast
cold sauce with smoked paprika     28

MAIN COURSE

Beef fillet Rossini style
with assorted tricolor carrots, jacked potato    44

Roasted cod fillet in its skin
topped with a tomato and parmesan gratin     32

Roulade of hare loin with zucchini
poivrade sauce, turnip and a sauté of seasonal wild mushrooms  43

Sole “Petit Bateau”
Chef’s style   42

DESSERT

Vanilla crème brûlée

Paris-Brest with ice cream

Fresh seasonal fruits and fresh orange syrup

Trilogy of cheeses and garnish

€ 15

Some fish dishes may be missing from the menu in support of sustainable fishing,
in which case an equivalent dish can be offered.

Thank you for your understanding.