Menu du Théâtre
MENU DU THEATRE
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Starter + Main : 26.9
Starter + Main + dessert : 31.9
Main+ dessert : 24.9
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ACTE 1 - STARTERS
Provençal fish soup, croûtons, French rouille sauce & cheese
Small house Caesar salad (Chicken ou Tofu (v))
Fresh goat cheese on toast, grilled peppers and seasonal salad (V)
ACTE 2 - MAIN COURSES
Simmental Sirloin steak 200g, with "Café de Paris" or Roquefort sauce, freshly cooked fries
Mediterranean Linguine - Artichokes, sundried tomatoes, olives, lemon, basilic, garlic and parmesan (V)
Monkfish and bacon skewers pan fried in thyme -infused butter served with black risotto and vierge sauce
Italian-style steak tartare - beef, grilled marinated peppers, tapenade and pesto
ACTE 3 - DESSERTS
Molten chocolate cake and vanilla ice-cream
Vanilla "crème brûlée"
gourmet coffee/tea – 4 pastries to taste
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" A LA CARTE "
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STARTERS
Provençal fish soup, croûtons, rouille sauce and cheese - 11
Homemade tea-smoked Gravelax salmon - tea-smoked, dill & salt marinated salmon with fresh herb sauce & rye bread- 16
Large Burgundy snails “au gratin” in persillade served in crusty shells 6: 10 12: 16
Fresh goat cheese on toast, grilled peppers and seasonal salad (V) – 11
Cervelle de Canut - cottage cheese with chopped herbs, shallots and olive oil - 9
Shellfish degustation platter - 3 oysters combo, 3 prawns, whelks, shellfish of the day – 18
Homemade “foie gras” terrine with Cognac, toasted brioche and chutney griotte cherry & Sichuan pepper - 17
ACTE 2 - CHEF’S SIGNATURE DISHES
Slow-roasted and caramelized lamb shank with lemon and thyme, roasted potatoes and French green beans - 24
Baked camembert with Italian summer truffles and black olives, served with a smoked Montbeliard sausage and roasted potatoes - 21
Simmental sirloin steak, 200 g or 300 g, with "Café de Paris" or Roquefort sauce, freshly cooked fries - 19 or 23
Choucroute of the sea - sauerkraut served with scallop, shrimps, cod, salmon, mussels and potatoes - 23
Traditional Alsatian Choucroute - sauerkraut in Riesling whine served with pork sausages and potatoes - 18
Mediterranean Linguine - Artichokes, sundried tomatoes, olives, fresh basilic, garlic and parmesan (V) - 19
Trilogy of Provençal Aïoli (traditional, pesto & sundried tomatoes) - cod, shrimps, mussels, egg & vegetables – 21
Monkfish and bacon skewers pan fried in thyme-infused butter served with black risotto and vierge sauce - 19
Wok-fried black Tigers prawns in ginger, lemon grass and lime, served with black risotto and vierge sauce
– 25
Grilled lobster flamed with Cognac, black risotto and vierge sauce - Market price
ACTE 3 - DESSERTS
Molten chocolate cake and vanilla ice-cream – 8.5
Fresh fruit salad, Prosecco and popping sugar – 7
Marbled Chantilly and salted butter caramel chocolate Mousse- 8
Vanilla Crème Brûlée - 8
Big flaming rum baba, lime and ginger syrup, coconut whipped cream - 9.5
Giant profiteriole in a melting black chocolate dome surprise - 9
Extra-gourmet coffee/tea – 7 pastries to taste - 9.5
Truffled Normandie camembert and salad - 8.5
And our ice creams, sorbets and sundaes
