Tous les Midis sauf Dimanche et Jours Fériés Every lunchtime except Sundays and Public Holidays
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1 Ts les Midis sauf Dimanche et Jrs Fériés Every lunchtime except Sundays and Public Holidays 4 PLATS DU JOUR AU CHOIX : 9 euros Choice of 4 dishes of the day: 9 euros La Bavette du Bcher à l échalotte, frites et légumes Beef steak in a shallot and red wine sauce, French fries and vegetables L Emincé de Plet au curry, frites et légumes Loin of Chicken in a curry sauce, French fries and vegetables Lasagnes Maison, salade verte Lasagne and green salad La Crstade de poissons Nantua, riz et légumes Light puff pastry, fish sauce Nantua, rice and vegetables 2 FORMULES Prix nets *PLAT DU JOUR SEUL : 9 Dish of the day only *PLAT DU JOUR+DESSERT : 12 Dish of the day + dessert
2 MENU du Jr A PRIX NETS MIDI ET SOIR, SAUF DIMANCHE ET JOURS FERIES Menu of the day Llunch and evenings except Sunday and Public Holidays La Salade Mixte Mixed salad Le Potage de légumes Mliné Végétables sp ************ Le sauté de Caion mariné au gamay de Savoie, Frites Loin of pork marinated in red wine with bacon and onions, French fries Le Pavé de Saumon à l oseille Riz et légumes Salmon fish with sorel sauce, rice and végétables ************* Dessert du Jr Fromage (dessert of the day or cheese) *************************************************** LE PLAT PRINCIPAL : DESSERT :12.00
3 MENU PRIX NETS Paté en crte de Canard aux pistaches Mles Farçies à la provençale *************** Le Filet Mignon de Porc aux Figues Gratin dauphinois et légumes Le Filet d Empereur à la ciblette Riz et légumes ************* Dessert du Jr Glace (dessert of the day or icecream) ***************************************************
4 MENU DE LA REGION A Pané de Reblochon sur son lit de Salade (Local soft cheese in breadcrumbs on a bed of mixed salad ) Assiette de Charcuterie du Pays (Assorted cold meats from the region) ******* Les Diots de Savoie,mariné au vin blanc Gratin dauphinois et salade (Savoyard sausages marinated in white wine and served with potatoes au gratin and salad) OU Filet de Féra du Lac Léman meunière Riz et légumes (Fillet of fish from Lake Leman in butter and lemon sauce served with rice and vegetables) ******* Cpe glacée Savoyarde (glace vanille arrosée de marc de savoie, génépi myrtille (vanilla ice cream served with choice of local spirits: marc, genepi or myrtle) **************************
5 LES ENTREES Potage de Légumes 5.00 Vegetable sp Paté en Croûte de Canard aux Pistaches 8.00 Duck pate with pistachios Charcuterie du Pays Jambon cru, paté et saucisson Regional cold meats (Dried ham, paté and sausage) Mles Farcies à la Provençale (12) Mussels in a Provençale sauce LES SALADES ******** Salade» Franco-suisse» 9.00 verte, œuf, thon, tomates, pommes, comté, olives noires Green salad, egg, tuna, tomatoes, potatoes, cheese, black olives Salade à la Bressanne 8.50 Verte, tomates, foies de volaille, crtons Green salad, tomatoes, chicken-liver paté and crtons Salade de Filets de Perches aux Noix (verte, tomate, filets de perches frits, noix) Green salad, Tomato, Fried fillets of Perch, nuts Salade d Endives au Roquefort et Noix 8.50 Chicory salad with Roquefort cheese and nuts Salade Grecque verte,tomate, féta,olives noires Greek salad: green salad, tomatoes, feta cheese, black olives
6 LES POISSONS (Fish dishes) Filets de Perches, Sauce créme Citronnée Pommes Frites, Salade Verte Fried fillets of Perch, lemon sauce, French fries, Green salad, Mles Marinières, frites et salade (Steamed mussels, French fries and salad) Filet de Féra du Lac Meunière Riz et Légumes du jr (Fillet of Fera from Lac Leman with butter, served with rice and vegetables) Filet d Empereur à la ciblette Riz et légumes du jr (Emperor fillet with chives served with rice and vegetables)
7 LES VIANDES (Meat dishes) Les viandes sont garnies avec Gratin Dauphinois et Légumes Frites et Légumes (All meat dishes are served with Potatoes au gratin or French fries and Vegetables) Filet Mignon de Porc au Figues 15 (Fillet of Pork with figs) Magret de Canard aux baies de cassis 17 (Duck breasts in a red fruit sauce) Filet de Bœuf (Fillet of beef) Maître d'hôtel (Chef s speciality) 21 Aux Morilles (Mushroom sauce) 25 Suprème de volaille aux girolles 14 (Chicken Supreme with mushrooms)
8 ********** NOS SPECIALITES *********************** Our Specialities * Tartiflette servie avec Jambon Crû et Salade Verte 16 (Potatoes au gratin, smoked bacon, melted cheese, dried ham, green salad ) * Panés de Reblochon sur son Lit de Salade 12 (Local soft cheese in breadcrumbs on a bed of mixed salad ) * Boîte Chaude au Fromage Fondu servie avec Charcuterie et salade verte 16 (Hot melted cheese served with cold meats and green salad) *Reblochonnade servie avec Jambon Crû et Salade Verte 15 (Local cheese melted on potatoes and served with dried ham and green salad) *Diots au vin blanc, Gratin Dauphinois et Salade Verte 14 (Savoyard sausages marinated in white wine and served with potatoes au gratin and green salad)
9 NOS SPECIALITÉS ********** Les Fondues LES FONDUES NE SONT SERVIES QU A PARTIR DE 2 PERSONNES LES PRIX INDIQUES SONT PAR PERSONNE Fondues are only served for 2 persons or more. The indicated prices are per person * Fondue Savoyarde (aux 3 fromages : comté, beaufort, emmental ) 14 Cheese Fondue Savoyarde (made with 3 different cheeses) * Fondue aux Morilles ( aux 3 fromage + champignons ) 18 Cheese Fondue with mushrooms **********
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