Takeaway Menu
Cold Starters
- Foie gras au chablis* 145 €
- Restaurant Lyonnais house pâté* 15 €
- Game pâté (in season) * 13 to 23 €
- Assorted cold cuts with garnish 10 €
- Mixed cold meat selection with garnish 12 €
- Fish or shellfish pâté (hot or cold) * 13 to 25 €
- Lobster timbale (hot or cold) 6 to 10 €
- Salmon steak in gelatine with fresh prawns 10 €
- Fresh salmon minute steak with vodka and lemon 9 €
- Duo of salmon tartar (raw and smoked) 12 €
- Carpaccio of smoked salmon 13 €
- Crayfish salad with raspberry vinegar and smoked salmon 10 €
- * Price per kg
Hot Starters
- Chef's special langoustine casserole 25 €
- Lyonnaise-style shredded scampi and lobster 37 €
- Scampi thermidor 29 €
- Half lobster thermidor 23 €
- Tournedos of monkfish, salmon and sole in a porcini sauce 23 €
- Traditionally prepared salmon steak 11 €
- Fillets of sole stuffed with salmon and crayfish tails 16 €
- Salmon steak with sorrel 10 €
- Salmon en croute with lemon 10 €
- Veal sweetbreads with quail fillets in sauce 13 €
- Braised sweetbreads in morel sauce 15 €
- Trio of sweetbreads, snails and quail fillets with morel sauce 17 €
- Andouillette in choux pastry with a creamy mustard sauce 8 €
All our starters can be served as a main course with a €4 supplement for the vegetables
Fish Gratins
Our white fish gratins are one of my personal specialties, because they perfectly illustrate what the term TRAITEUR means to me; all that remains for you to do is carefully reheat them.
I particularly recommend these as a treat for your dinner guests.
- THE SPECIAL: Salmon, sea bass, scallops, two types of prawns 11 €
- THE ROYAL: Special plus zander, king prawns and sole 18 €
- THE LYONNAIS: Royal plus lobster 23 €
Our hot dishes - served with mixed vegetables
- Stuffed deboned quail with morel or porcini sauce 15 €
- Stuffed deboned capon with sauce 23 €
- Chicken supreme with sauce or jus 12 €
- Chicken supreme with braised sweetbreads and morel sauce 18 €
- Mixed *poultry* fricassee with mushrooms 13 €
- Pan-fried veal medallion with sauce 16 €
- Duo of veal medallion and sweetbreads with sauce 20 €
- Braised veal with 'glissoire' sauce 15 €
- Seared duck breast with sauce 14 €
- Braised lamb shank with sauce 16 €
- Beef tripe with onions or snails, (not served with vegetables) 8 €
- Andouillette with sauce (not served with vegetables) 7 €
- Braised veal sweetbreads in a morel sauce 24 €
Choice
We can prepare most traditional
dishes or game dishes (in season). IF THERE IS SOMETHING that you WOULD like to try, WHY NOT TALK TO US ABOUT IT ?
