Starter Alone or to share
- Chicken breast & foie gras pâté
- 36 month matured PATA NEGRA BELOTA ham, sold
- Burrata cheese with cherry tomatoes and rocket, 2 persons
- Home smoked salmon with tapioca chips, herbs and lemond flavoured cream
- Foie gras as a nougat & dry fruits
- Bone marrow, toast of bread
- Asian way broth served with steamed vegetables served with :
Stips of chicken breast d’Alice, peanut
Red tuna, main de bouddha cedrat
Savoyarde specialities
- Savoyarde fondue ( Dishes for 2 persons minimum)
Main course to share
- Prime rib beef from AUBRAC with french fries & salad
- Duck breast served with a tasty macaroni gratin
- Rack of lamb with cereals risotto
- Piece of suckling pig served with a tasty macaroni gratin
Plats
- Bar cooked in a asian steam basket served with black rice & vegetables
- Honey covered ribs of pork served with mashed sweet potatoes
- Burger « STEAK CLUB » with french fries & salad
- Large rib steak with béarnaise sauce, french fries & salad
- Slice of Alice chicken served with mashed potatoes & walnuts
- Traditional steak tartare with condiment, french fries & salad
- Mixed vegetables wok « Made in STEAK CLUB »
Chef exécutif / Eric Darut
Chef consultant / Cyril Attrazic
1 étoile Guide Michelin / Aumont-Aubrac (48).
Desserts
-
- Chocolate mousse from our childhood (to be shared by two)
- Verbena flavoured crème brûlée
- Home made chocolate and hazelnut spread tiramisu
- Chartreuse Baba
New year menu
- Appetisers
- Roasted Lobster with Hibiscus sauce & Tempura Pincers
- Rossini Beef Filet & Truffled mashed potatoes
- Féra filet Stock & vegetables
- Chocolate dome & red fruits confit
- Sweets