Restaurant menu

Starters

Smoked duck salad with apple chutney and a poached egg 85.-
Smokey prawn tails with smoked salmon tartar and raspberry balsamic dressing 95.-
Roasted scallops with lemon risotto and cauliflower puree 130.-
BƓuf à la tartar with a quail egg and Parmesan sauce 125.-
Fried foie gras with apricot jam and grape confit 135.-
Fish selection– cold smoked salmon rolls, spicy sprat canapĂ©, tiger prawn tails and marinated lamprey (with marinated onion and garlic, cherry tomato and capers) 155.-
Meat Selection– roast beef and horseradish rolls, smoked pork fillet, chili chicken and peppered lard (with pickles and pickled garlic and mushrooms) 155.-

Soups

Soup of the day (chef’s special) 45.-
Creamy mushroom soup under puff pastry 60.-
Clear fish soup with mussels and vegetables 60.-

Vegetable dishes

Ratatouille (made using pumpkin seed oil) 55.-
Warm vegetable salad with mixed seeds and mango dressing 60.-
Chanterelle risotto with vegetables, herb pesto and bean sprouts 70.-

Main courses

Roasted duck breast fillet with artichoke salad, pumpkin and unripened cheese puree and a red wine and cherry sauce 160.-
Baked lamb rack with a Savoy cabbage and goat’s cheese roll, vegetable terrine and a Calvados and cheese sauce 180.-
Beef tenderloin baked in a balsamic glaze and served with parsnip and potato bake, a wild mushroom spring roll and a beetroot sauce 190.-
Grilled ostrich fillet with herbs, a potato and spinach fondant ratatouille and a pomegranate and cowberry sauce 195.-
Baked flounder with mashed potatoes, vegetable spring roll & shrimp & cream cheese sauce 135.-
Baked cod fillets and shrimp rolls with asparagus and tomato risotto and a saffron and unripened cheese sauce 160.-
Grilled  salmon fillet with paprika-paksoy salad & fennel sauce 155.-

Desserts

C’ Est La Vie Ice cream & sorbet selection  65.-
Bailey’s crĂšme brĂ»lĂ©e with raspberry sorbet and blueberry melba 65.-
Chocolate fondant with green apple ice cream and strawberry sauce 70.-
Sea buckthorn berry and goat’s cheese cake with pineapple and lime sorbet and sea buckthorn berry syrup 70.-
Warm Brie with a halva truffle and raspberry jam 70.-

C’est La Vie restaurant menu in PDF

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