Starters:

- Quiche with bacon and salad leaves

- Forest velouté

- Fresh crudités

- Cold meat selection

- Warm goats cheese in a sesame pastry

Main courses:

- Fillet of honey roasted pork, chateau potatoes with paprika and selection of vegetables.

- Slice of sirloin sauteed with a  Bercy sauce, potatoes and creamed carrots

- Chicken supreme with estragon and parsley pasta and baked tomato

- Pavé of cod with mushroom sauce creole rice and sliced vegetables.

- Colin on a fennel puree with safrane puree and vichy carrots.

Desserts:

- Warm Normandy tart with ice cream

- Fruit cocktail

- Le fondant au chocolate

- Le vacherin vanilla and strawberry with its fruit sauce

- A  gratin of seasonal fruits

- Selection of cheeses