Jacques Cagna

snails served in small potatoes, garlic and parsley butter sauce

roasted little ormers, parsley kromeski fritter, grilled eggplant, spring onions and sweet garlic cream

risotto with brittany lobster

crisp dublin bay prawns, avocado purée, grapefruit sauce

mixed salad leaves, asparagus tips, artichoke, tomato preserve ""tapenade"" and citrus fruit vinegar

*cuit en terrine au naturel, gelée fine au porto- plain duck liver terrine, port wine jelly

chaud aux fruits confits, caramélisés - warm duck liver, preserved and caramelized fruits

turbot with white butter sauce, spinach, celery fries and young carrots

sautéed scallops, white butter sauce, mashed carrots and jerusalem artichoke

une moitié pochée, bouillon aux épices et légumes nouveaux - lâ??autre, rôtie, flan de corail, jus de crustacés

the braised half, spicy young vegetables broth - the roasted half, coral flan, shellfish juice

john dory, olive oil sauce and fricassee of vegetables

canard croisé rôti aux épices, sauce à la crème de cassis

veal sweetbreads in a salt crust with rosemary, wood mushrooms, spinach and little mushrooms flan

pigeon breast roasted with garlic, legs in a pie, with ""chartreuse verte"" sauce

sautéed fillet of beef, port wine sauce with duck foie gras, sliced potatoes, braised lettuce and diced celery

saddle of rabbit, small shell beans, tiny artichokes ""poivrade"" and tomato preserve

assortment of ripened cheeses, salad, dried fruit bread and fruit jams

assortiment of cheeses for two persons

raspberries millefeuille (layered flaky pastry) with light bourbon vanilla cream, raspberry sorbet

warm sliced apple with cinnamon ice-cream and caramel

ring of chou pastry, filled with praline cream

tiramisu with chocolate emulsion and irish coffee ice-cream

chocolate mousse, orange mousse pastry, pecan nuts and vanilla cream

coffee: ""super oro"" and chocolates

earl grey, lapsang souchong, marco polo, darjeling, jasmin chung feng, ceylan, fuji yama

verveine, tilleul, menthe fraîche, camomille, cassis, baies sauvages - lime blossom, camomile, fresh mint, lemon verbena, blackcurrant

irish coffee

risotto with aspargus

velvety shellfish soup, brill quenelle

soft-boiled egg, watercress cream sauce, mashed watercress and crunchy parmesan cheese

fillets of mackerel, tomato consommé and stewed tomato

leg of rabbit, potatoes, artichokes and new onions

ravioli of foie gras, mushrooms emulsion

selection of cheeses

bourbon vanilla millefeuille

red fruit meringue, coconut mousse, honey jelly and lemon cream

duck foie gras, sautéed or cold terrine

snails served in small potatoes, garlic and parsley butter sauce

bass quenelle with shellfish velvety

john dory, olive oil sauce and fricassee of vegetables

roasted duck with spices, blackcurrant sauce and mashed celery

tender pigâ??s trotter and mashed potatoes

tiramisu with chocolate emulsion and irish coffee ice-cream

warm sliced apple with cinnamon ice-cream and caramel