Lunchtime (2-4 March)
Wednesday, Thursday and Friday
11:30am-2:30pm
SALAD with home-made vinaigrette or SOUP
JAMBON AU PORTO
Ham on the bone, button mushrooms, buttered rice, port sauce
or
LA BETTERAVE et LE FROMAGE DE CHEVRE
Red and yellow beetroot, beetroot puree, pure spelt pasta, fresh goat cheese sauce
DESSERT
MENU
Meat 25 / Vegetarian 23