The Main Menu
at the Ermitage
Translated Using the Web
THE CARD
Cold and hot inputs
Lobe of foie gras of duck to the dry grapes cooks with the
cloth,
Sparkling wine with the hot wine
Fricassee minute of mushrooms of wood,
Salad of mesclun country to nuts and plugs of foie gras
Sauté of snails with salsifies and flat parsley, melted of tomatos to the cream of garlic
Trout Piccatas of Neirivue into marine of vegetables
Brandade of fresh anchovy and shells with emulsion of pistou
Young partridge soup with crystallized shallot and its thigh in bacon cristaline
Sheets of mesclun country
Fish
Chartreuse of burbot to the grapes, sauce garbure with the light perfume of curry
Meats - Poultries - Game
Crusty of roe-deer to fig and chanterelles
Pink garlic of crystallized Lautrec to the champagne vinegar
Roast wing of young partridge to the savory and its poêlée of trévisse with broad beans, lenses and dice of
Jumped cucumbers scented with mint
Saddle of hare in medallions way "Chabrot" with beer and the plums Queen-Claude,
Pancake with sweet chestnut in quince marmelade
Net of ox of Charolais to the pepper of If-Chuan in blackberry ratafia, flanked
Country fried apples cooked with grease of goose and the salt of Guérande
Calf filet mignon to molten the of sorrel and parsnip rissole
With the infusion of rosemary, gratin of pastes
Refined cheeses
Desserts
Rice pudding with vanilla bourbon, caramel mowing with orange
Dry fruit compote with the Armagnac and its savarin
Sorbet with apple, granity with champagne
Blown frozen with sheet dananas, coconut caramelized with spices and cream
Of milk frozen, sauce with mango scented with the flower of orange tree
Choice of sorbets house
Pot of caramel custard chocolate- to the juicy grapes
See also: Bistro Menu
