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R E S T A U R A N T
S A L T - E N - D O N Z Y

our menu

Fall/Winter 2019/2020

The Gourmand Menu

cheese or dessert 34€
cheese+dessert 37€

The Scallops & Shrimps in a puffed pastry
Lobster sauce (shallot, white wine, lobster bisque)

or

The homemade cooked Duck Foie Gras
& toasted bread slices

or

An entry from the Saltois menu
or from the Terroir menu
(each upper menu includes
the previous menus)

The Veal Sweetbreads with morels

or

The Pan-fried Chateaubriand with Black Truffle juice
a thick piece 100% pure beef (French origin)
very tender, cut in the fillet and fried, with butter juice and black truffle shavings
(Truffles from the Enclave des Papes in the Vaucluse)

or

The Melting Lamb Shank with Ceps
a very nice piece of about 400g

or

A dish from the Saltois menu
or from the Terroir menu
(each upper menu includes the previous menus)

The dry cheese platter
the whole tray is at your disposal, help yourself as you wish

or

The farm white cheese
(plain or with cream)
farm white cheese from Melay farm in Montchal

The Dessert of your choice


The Saltois Menu

cheese or dessert 29€
cheese+dessert 32€

The Rock Fish Soup
croutons, grated cheese, rust sauce (the soup tureen is at your disposal on the table)

or

The Fresh Goat Crisp
roasted goat cheese roasted in a brick pastry sheet, mixed salad

or

The Boneless Pig's Feet
gratinated with Fourme d'Yssingeaux

or

The 12 snails gratinated in Persillade

or

An entry from the Terroir menu
(each upper menu includes the previous menus)

The Veal head with Gribiche sauce
(egg yolks and mustard in oil, garlic, shallot, parsley, white onion, chives, capers and pickles, finely chopped)

or

The 5 big Gambas in Persillade

or

The Frog Legs in Persillade [extra charge +3€]
9 large 30/40 caliber frogs, about 250g

or

The Black Angus Sirloin Steak
100% pure beef (Irish origin), plain or with shallot sauce or green pepper sauce or vintner sauce (specify when ordering)

or

A dish from the Terroir menu
(each upper menu includes the previous menus)

The dry cheese platter
the whole tray is at your disposal, help yourself as you wish

or

The farm white cheese
(plain or with cream)
farm white cheese from Melay farm in Montchal

The Dessert of your choice


The Terroir Menu

cheese or dessert 26€
cheese+dessert 29€

The Plate of Cold Cuts

or

The Artisanal Heated Sausage
with Beaujolais wine vintner sauce or plain butter sauce (specify when ordering)

or

The Mixed Salad of the moment [VEGAN & 0 GLUTEN]
hearty green salad and various vegetables according to mood and seasons

or

The Cod Back
steamed plain, white butter sauce (shallot sauce/white wine in butter and lightly lemony)

or

The Blowed Pike Quenelle
nantua sauce

or

The Duck leg simmered in Green Pepper sauce

or

The Home made vegetable Steak [100% VEGAN 0% GLUTEN]
(quinoa, rice, lentils, split pitch & chickpeas)
plain or Shallot sauce or Green Pepper sauce or Vintner sauce (specify when ordering)

or

The Charolais Tartar Steak [extra charge +2€]
raw meat 100% pure beef (origin: France)
chopped with a knife, seasoned and topped with an egg yolk
(served raw or slightly pan-fried: specify when ordering)

The dry cheese platter
the whole tray is at your disposal, help yourself as you wish

or

The farm white cheese
(plain or with cream)
farm white cheese from Melay farm in Montchal

The Dessert of your choice


The Children's Menu

for children up to 10 years
11€

The glass of Multi-Fruit Juice
ou Syrup

The Artisanal Heated Sausage
served with a starch and small fresh vegetables in pieces or mashed (depending on the day) (ketchup on demand at no extra charge)

or

The Chopped Steak
served with a starch and small fresh vegetables in pieces or mashed (depending on the day) (ketchup on demand at no extra charge)

The farm white cheese

or

The one ball Ice Cream
with small biscuit
(homemade Whipped Cream on request at no extra charge)


Ice cream and homemade desserts

of all menus

The Cooked Cream with Mascarpone, Natural Vanilla and Orange Blossom
the Italian Pannacotta of Piedmont, version with Mascarponne, unctuous and firm, to enjoy nature or topped with cocoa, caramel or red fruit coulis

The molten salted butter caramel cake
a soft homemade molten salted butter caramel cake, served warm, topped with caramel and accompanied by a scoop of caramel ice cream

The Chocolate Profiteroles
cabbages garnished with vanilla ice cream mousse, topped with whipped cream and hot chocolate

The Cup of Prunes with Orange Wine
the sweetness of the stewed aroma of the prune enhanced by the tangy orange and the sweet scent of a hint of cinnamon

The Ice Cup 2 scoops
(extra ball 1€, whipped cream on demand without extra charge)
ice cream :
caramel, chocolate, coconut, chestnut, pistachio, rum-raisins, vanilla, verbena
sorbets :
blackcurrant, lemon, strawberry, raspberry, mandarin, pear, apple

The Amarena
two scoops of vanilla ice cream topped with Amarena (sour cherry syrup), small cherries and homemade whipped cream

The Ardéchoise
Two scoops of chestnut ice cream, chestnut cream, walnut splinters, chestnut syrup and homemade whipped cream

The Choco-Coco
two scoops of coconut ice cream, hot chocolate and homemade whipped cream

The Dame Blanche
two scoops of vanilla ice cream, hot chocolate and homemade whipped cream

The Grinch
a scoop of Pistachio ice cream and a scoop of raspberry sorbet topped with pistachio syrup, praline powder and whipped cream. The famous combination of pistachio and raspberry

The Sunday Fraise
a scoop of vanilla ice cream and a scoop of strawberry ice cream topped with strawberry syrup and homemade whipped cream

The Martiniquaise
two scoops of rum-raisin ice cream drizzled with dark rum

The Colonel
two scoops of lemon sorbet drizzled with vodka

The Impériale
two balls of mandarin sorbet drizzled with Napoleon mandarin liqueur

The Normande
two balls of apple sorbet drizzled with Calvados

The Ponote
two scoops of verbena ice cream drizzled with a verbena liquor called Verveine du Velay, and covered with homemade whipped cream

The William
two pear sorbet balls sprinkled with William pear brandy

The Coffee-Dessert with Baileys
Not quite the place for a dessert, want a coffee ? Try out a long coffee drizzled with Baileys (whisky cream), topped with whipped cream and cocoa, served with biscuit and chocolate.


A la carte

prices

Starters
of Gourmand menu : 14.00€
of Saltois menu : 12.50€
of Terroir menu : 11.50€

Dishes
of Gourmand menu : 19.50€
of Saltois menu : 15.50€
(except frogs 18,50€)
of Terroir menu : 12.50€

Desserts
everything at 6€

Frog legs in persillade
Chocolate profiteroles
'melt-in-the-mouth' lamb shank with provencal scents
Cheese platter
Cheese platter
Cheese platter
Cheese platter
Cheese platter