A few minutes from the small port of Barfleur, in the heart of a garden with rare species

12 raw oysters from Mr Hélie, Saint Vaast la Hougue                                                                      21€

Large sautéed sole "meunnière" (500/600gr)                                                                                  52€

Grilled and flamed lobster with Calvados, medley of vegetables    (NOT AVAILABLE)                  50€

Filet of beef from Normandy, seasonal vegetables, sweet sour juice                                              34€

All the dishes from our menus can be ordered  "A la carte"

Cocktail

Panzerotti stuffed with cepe mushrooms and truffle oil, paprika cream.

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Langoustine ceviche, passion fruit, lime and sweet potatoes crisps.

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Warm lobster pan-sautéed with seaweed butter, raw butternut, chive, sesame, grapefruit and Timut berries.

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Turbot slice with coconut and combava foam, black radish pickles, cauliflower.

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Thick venison steak and its warm wine sauce, beetroot,  celeriac with Dukkah spices.

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Pont l'Eveque mouss, stewed apple with cider/Pommeau granita, mimolette crumble.

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Litchi mouss, pineapple chutney, lime shortbread and ginger/litchi sorbet.

9 raw oysters (N°3) from Mr Hélie, Saint Vaast la Hougue

or

Medallion of monkfish and leeks in vinaigrette sauce: tangerine, sesame and coriander

or

Foie gras with Nori seaweed, crumble, bitter orange chutney.

****

Scallops from Normandy, air-dried sausage, oyster, red onions, lemon; sweet potatoes foam.

or

Wild boar on Mimolette shortbread, shredded parsnip in remoulade sauce and its cream, marrow bone sauce. 

****

Dark chocolate Valrhona 66%, walnut shortbread, lemon jelly and yuzu sorbet.

or

Ripened Normand cheeseboard.

You can switch one of the dish with one from the  Menu Vegetal

6 raw oysters from Saint Vaast la Hougue

or

Belly  of pork cooked 12H, Brussels sprouts, sesame, parsley and oregano.

or

Salmon  tataki; mango, celery stalk and carotts; apple and ginger granita.

.

***

Back of cod, Jerusalem  artichoke and Andouille from Vire, almond milk.

or

Duck breast with spices, braised chicory and pear chutney, meat juice.

***

Passion fruit mousse, mango jelly and banana  marinated in rum, exotic fruit sorbet.

or

Ripened Normand cheeseboard.

You can also choose on the " Au Gre du Vent" Menu

Starter: 

Wild mushrooms in rice paper  sheets, 

peanuts, mint and coriander.  Thaï broth.

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Main course: 

Autumn vegetables : small  pumpkin, beetroot and clementines, sage and gourds seeds

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Desert: 

Coconut shortbread biscuit 

and carrot preserve with saffron and vanilla.  Carrot sorbet.

1 starter + 1 main course

or

1 main course + 1 dessert

To be choosen in the  Menu Au gré du vent

Served for lunch only.  Not available on Sunday and Bank Holidays.