La Quincaillerie

Fried shrimp croquettes served with parsley and lemon.

Lobster soup with grey shrimp and croutons.

An assortment of eight oysters from the Kara Savi, Gillardeau, Oisri and Utah Beach regions.

An assortment of sixteen oysters from the Kara Savi, Gillardeau, Oisri and Utah Beach regions.

A dish with half lobster, half crab, grey shrimp, two langoustines and pink shrimp.

Fried North Sea plaice served with fries and a salad.

Sea bass prepared on the plancha with new potatoes, vierge sauce and basil.

Pan-seared scallops with carrot cream, star anise, waffle potatoes and tarragon butter.

Salmon roasted on the skin with artichoke mousse and pistou butter.

Lobster pan-fried on the plancha with lobster sauce.

Vol au vent of Bressek chicken AOP with truffle in a puff pastry.

Honey-glazed ham served with mustard sauce, salad and fries.

Américain served with fries.

Black Angus steak with fries and a choice of homemade sauces.

Meringue cake with lemon cream on a coconut base.

Three types of chocolate mousse with a crunchy touch.

Crème brûlée prepared with vanilla from Madagascar.

Moelleux of 72% dark chocolate with homemade ice cream.

Dame Blanche with homemade vanilla ice cream and warm chocolate sauce.

Tarte tatin with salted butter caramel and homemade ice cream.

Pavlova with fresh strawberries.