THE MENU OF THE SEASON Fevrier-Mars
THE STARTERS
head pork terrine in jelly
mussel soup with safran
local pork meat pie with green salad
raw vegetables from the garden
THE MAIN COURSES
salmon filet with fennel butter
red barbet filet with basilic sauce
home made trips with calvados
grilled beef filet with garlic and parsley sauce
rolled calve’s head
stewed beef with carots and paprika sauce
cheese from the area: only goat’s cheese and ewe’cheese
THE DESSERTS
home made tart with fruits
vanillia slice with raspberries
fresh vanillia cream
dame blanche
THE WINES
Vins gris de Toul
Vins des Côtes de meuse (Domaine de Muzy)
Wines from other french areas
