ROIS

SY -

RC

S B3

22 3

97 4

15 -

10/

2014

.

8, Allée du Verger95700 Roissy-en-France

Tél. 01 34 04 16 11

Net prices, including service. Alcohol abuse is detrimental to your health.

Drink with moderation.

Farmhouse Coulommiers cheese, lettuce with walnuts

k 7.90

Profiterole éclair with Tahiti and Madagascar Bourbon vanilla ice-cream

and Valrhona® chocolate sauce

k 9.90

Philippe Urraca, “Meilleur Ouvrier de France”, gives the best of his art creating this dessert

Crêpes Suzette flambéed in Grand Marnier

in front of you k 11.50

Gingerbread French toast, light cream with prunes and Armagnac, Tahiti and Madagascar Bourbon vanilla

ice-cream k 8.90

Tarte Tatin, vanilla whipped cream, rhubarb ice-cream

k 9.20

Cheese cake with speculoos, sautéed mirabelle plums

k 9.50

Tiramisu Irish Coffee Coffee-flavoured speculoos, Bushmills®

mascarpone, whipped cream k 8.20

Coffee with mini sweets k 8.90

Our frozen desserts, ice-creams and sorbets are made by the master ice-cream maker artisan Louise.

Ice-cream and sorbet cup Your choice of 3 flavours

Ice-creams: Tahiti and Madagascar Bourbon vanilla, Rhubarb, Chocolate, Coffee

Sorbets: Lime, Raspberry, Green apple, Passion Fruit

k 7.90

Coffee or Chocolate Liégeois k 8.20

The “Colonel” Lime sorbet and Vodka

k 8.50

Net prices, including service. Alcohol abuse is detrimental to your health. Drink with moderation. Net prices, including service. Alcohol abuse is detrimental to your health. Drink with moderation.

“Océane” platter k 22.50 Smoked back of salmon, swordfish, halibut, roast tuna and mackerel rillettes, all served with frisée lettuce and potato salad seasoned with fromage blanc and wasabi, rice vinegar. Buckwheat blinis.

The all-duck salad k 19.90 Half-cooked duck foie gras stuffed with “mendiant” dried fruit, shredded duck confit and smoked fillet of duck, served with a frisée lettuce, fresh green beans, julienne of apple and dried figs.

Half-cooked duck foie gras k 17.90 stuffed with “mendiant” dried fruit, pineapple chutney, red peppers and mini-brioche

Smoked back of salmon k 12.90 farmhouse Coulommiers cheese cream and warm potatoes

Organic poached egg, k 8.90 frisée lettuce and arugula salad, stewed mushrooms, bacon, tomatoes and croutons

Brioche of snails from Poitou-Charentes, k 13.70 diced rutabaga and parsnip, nettie cream

“Panko Giant Prawn” k 10.90 Japanese breading, cucumber, tomatoes and avocado tartar, pineapple and Sherry dressing

Creamy chestnut soup, k 9.40 whipped cream, black truffle-flavoured oil, sesame bread stick

Organic bass fillet, k 24.90 leek pie, curry butter

Roasted cod steak, k 19.90 mashed potatoes with fried garlic, white wine butter and a herb salad

Scallops, k 28.50 sautéed oyster mushrooms, shiitake mushrooms and baby Swiss chard in persillade, gravy sauce

Three-fish Choucroute with Riesling wine k 22.80 Catch of the day, large prawns, sauerkraut, steamed potatoes and white wine butter

Hand-cut Aubrac beef tartar, k 18.50 homemade “Charlotte” French fries, mixed salad

Veal kidneys and sweetbread fricassee, k 27.20 cep mushroom sauce and spätzles with butter

Red Label Ancenis farmhouse chicken supreme k 21.50 stuffed with large prawns, wok vegetables, orange soya sauce, Thai rice

Pan-fried beef fillet and duck foie gras “Rossini” style, k 31.50 potato pancake, port sauce

Maggiore pork chop, k 22.70 sautéed root vegetables (parsnip, rutabaga, carrot and chioggia beet), coffee-flavoured gravy sauce

Stewed lamb shank, k 24.30 Le Puy AOP green lentils, bacon, thyme-flavoured sauce

Appetizer from selection Caesar salad with chicken marinated in curry,

shavings of Grana Padano, cherry tomatoes and croutons

or Grilled mackerel fillets, marinated in lime and olive oil, potato blinis

and frisée lettuce seasoned with fromage blanc and wasabi

or Roasted goat cheese in mushroom casserole, mini garlic croutons

Main course from selection

IGP Scottish hanger steak, shallot and Meaux mustard sauce, Boulangère potatoes

or Mulard duck confit from Vendée, sauerkraut, duck foie gras sauce

or Giraudet® pike quenelle, Nantua sauce with crayfish, mashed potatoes

and baby Swiss chard

Dessert from selection Frozen nougat on gingerbread,

mirabelle plum coulis

or Coconut panna cotta, pineapple compote with Saint-James® rum

or Chocolate and fresh mint crème brûlée

The homemade dishes are prepared on site from raw materials, except for the duck foie gras, sauces and aromas.

Brasserie Flo and RelaiSpa are pleased to introduce their new menu with seasonal flavours.

Brioche of snails from Poitou-Charentes, k 13.70diced rutabaga and parsnip, nettie cream

Scallops, k 28.50 sautéed oyster mushrooms, shiitake mushrooms and baby Swiss chard in persillade, gravy sauce

Pan-fried beef fillet and duck foie gras k 31.50 “Rossini” style, potato pancake, port sauce

Crêpes Suzette flambéed in Grand Marnier k 11.50 in front of you

Menu available from Monday to Friday except Bank holidays, only for lunch

Main course + Coffee with mini sweets drinks not included

k 20.50 Main course from selection

The chef’s ‘‘meat’’ suggestion

or The chef’s ‘‘fish’’ suggestion

Appetizer + Main course or Main course + Dessert

drinks not included

k 27.50Appetizer + Main course + Dessert

drinks not included

k 32.00

Net prices, including service. Alcohol abuse is detrimental to your health.

Drink with moderation.

k 10.50

Menu reserved for children under 12

Main course + Dessert + Drink