Menu du Théâtre
MENU DU THEATRE
__________
Starter + Main : 25.9
Starter + Main + dessert : 29.9
Main+ dessert : 24.9
__________
ACTE 1 - STARTERS
Small house Caesar salad (Chicken ou Tofu (v))
Crispy baked oysters in the shell – 3 oysters baked in braised leeks and creamy lobster sauce, topped with crispy panko crumbs
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 cannelloni – Artichokes, spinach, sun-dried tomatoes, confit lemon, in Mascarpone cream (V)
Exotic monkfish roti – Roasted monkfish tail with Colonnata lard, in a ginger and curcuma sauce, served with Salicornia Risotto
Provençal steak tartare – chopped beef, sun-dried tomatoes, black olives, crunchy garlic bread, in a pesto sauce
ACTE 3 - DESSERTS
Molten chocolate cake and vanilla ice-cream
Tutti Frutti ice cream – Lime and cherry sorbet, fresh fruits and fruit coulis
Speculoos and lime cheese cake
__________
" A LA CARTE "
__________
STARTERS
Raviole flan with smoothy-creamy Saint-Marcellin cheese and raw ham chiffonnade - 9
Homemade Gravelax salmon – Dill & salt marinated salmon with a creamy lemon-confit sauce & rye bread- 16
Large Burgundy snails “au gratin” in persillade served in crusty shells 6: 10 12: 16
Fresh goat cheese on toast, marinated grilled peppers and seasonal salad (V) – 11
French oven baked onion soup with Comté cheese - 9
Crispy baked oysters in the shell – 3 oysters baked in braised leeks and creamy lobster sauce, topped with crispy panko crumbs – 10
Homemade “foie gras” terrine with Cognac, toasted brioche and chutney pear & Sichuan pepper - 18
ACTE 2 - CHEF’S SIGNATURE DISHES
Slow-roasted and caramelized lamb shank with lemon and thyme, served with mashed potatoes - 25
Provençal steak tartare – chopped beef, sun-dried tomatoes, black olives, crunchy garlic bread, in a pesto sauce - 19
Simmental sirloin steak, 200 g or 300 g, with "Café de Paris" or Roquefort sauce, freshly cooked fries - 19 or 23
Confit ham hock Sauerkraut – Ham hock (700 g.) slowly cooked 5 hours in dark beer and honey, served with traditional Sauerkraut in Riesling whine – 23
Mediterranean cannelloni – Artichokes, spinach, sun-dried tomatoes, confit lemon, in Mascarpone cream (V) – 18
Linguine “à la Tartuffe” – Creamy pasta with Italian summer truffles, sun-dried tomatoes, black olives, egg yolk and Parmesan cheese - 21
Suggestion of the month – Seasonal dish from the Chef
Choucroute of the sea - sauerkraut served with shrimps, smoked haddock, salmon, mussels in a lemon butter sauce - 24
Trilogy of Provençal Aïoli (traditional, pesto & sundried tomatoes) - cod, shrimps, octopus, whelks, egg & vegetables – 21
Exotic monkfish roti – Roasted monkfish tail with Colonnata lard, in a ginger and curcuma sauce, served with Salicornia Risotto - 19
Grilled lobster flamed with Cognac served with Salicornia risotto and vierge sauce - Market price
ACTE 3 - DESSERTS
Molten chocolate cake and vanilla ice-cream – 8.5
Fresh fruit salad, citrus syrup and meringue – 7
Chocolate Mousse with Chantilly cream – 7.5
Vanilla Crème Brûlée – 8
Vanilla Liège waffle with Chantilly - 6
Big flaming rum baba, lime and ginger syrup, coconut whipped cream - 9
Extra-gourmet coffee/tea – 7 pastries to taste – 10.5
Speculoos and lime cheese cake - 8
And our ice creams, sorbets and sundaes
