“Wonders: Hôtel de l’Abbaye, Lyon’s New Showcase for Contemporary Art”

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Pâté en croûte, pork neck, chicken liver, veal shank, sweetbreads, foie gras – €18

Charcuterie Platter (Maison Duculty), served with house-made pickles – €18

Rosette, air-dried filet mignon, and coppa

Cheese Trio Platter – €18

Goat and Cow Cheeses

Platter of sheep’s milk cheeses (from Ferme des Petits Bergers) – €18

Fresh Tomette with Flowers, Ash-Coated Pavé, Tomme du Berger

DINNER MENU

Appetizer and main course or Main course and dessert: 32 €

Appetizer – main course – dessert: 38 €

Appetizer – 2 main courses – dessert 57

APPETIZERS

Confit duck hearts and corn emulsion

or

Like gazpacho

or

Pâté en croûte, pork neck, chicken liver, veal shank, sweetbreads, foie gras (+€4)

MAIN COURSES

Chicken breast ballotine with yellow wine and morel mushrooms.

or

Red seabream fillet, caramelized red cabbage, and roasted onions.

Another casserole suggestion:

Baby potatoes or Salad (+€5)

CHEESE or Desserts

Half a Saint-Marcellin, Grenoble walnuts

or

Crème brûlée with agastache.

or

Ice Cream Cup watermelon and gentian.

Lunch Special

Dish of the Day – €19
Appetizer/Main Course or Main Course/Dessert – €26
Appetizer / Main Course / Dessert – €31

APPETIZERS

Confit duck hearts and corn emulsion.

or

Like gazpacho.

MAIN COURSES

Chicken breast ballotine with yellow wine and morel mushrooms.

or

Red seabream fillet, caramelized red cabbage, and roasted onions.

Cassolette Sides Your choice: (€5)

Baby Potatoes or Salad

CHEESE or Desserts

Half a Saint-Marcellin, Grenoble walnuts

or

Crème brûlée with agastache.

or

Watermelon Ice Cream gentian.