Weekend in: Lyon

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

Platter of regional cold cuts (Maison Duculty), served with homemade pickles – €18

Rosette, air-dried filet mignon, and coppa

Regional Cheese Trio Platter – €18

Goat and Cow Cheeses

DINNER MENU

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

Appetizer – main course – dessert: 38 €

Appetizer – 2 main courses – dessert 57

ENTRIES

Beet and Confit Octopus Pressé, Yogurt Cream

or

Gravlax-style duck breast with textured quince

MAIN COURSES

Pork chops in a herb crust, with hay-infused gravy and root vegetables

or

Trout confit with brown butter, celery, apple, and horseradish

Another casserole suggestion:

Baby potatoes or Salad (+€5)

CHEESES or Desserts

Smoky brown, roasted hazelnut, tonka bean, yogurt sorbet

or

Citrus Vacherin, Lemon Sorbet

or

St-Marcelin cheese and chutney

ENTRIES

Beet and Confit Octopus Pressé, Yogurt Cream

or

Gravlax-style duck breast with textured quince

MAIN COURSES

or

Trout confit with brown butter, celery, apple, and horseradish

Optional casserole side dish: (€5)

Baby potatoes or salad

CHEESE or Desserts

Smoky brown, roasted hazelnut, tonka bean, yogurt sorbet

or

Citrus Vacherin, Lemon Sorbet

or

St-Marcellin cheese and chutney