Selection of air-dried hams and sausages

Seasonal salad, with fresh fruit and black current dressing

Roasted snails

in a herb and garlic butter

Chicken liver salad with raspberry vinegar, chicory, lambs’ leaf and bacon bites

Lyonnaise style onion soup

Roast bone marrow

Poached egg with, button mushroom, baby onions, red wine sauce and crispy bacon

Whole braised pigs’ trotter severed with Madera sauce

steamed potatoes, vegetables of the moment

Crispy stuffed pig’s trotter, tarragon sauce,

mashed potaoes and endives

Barbeque style sticky ribs

chips and green salad

Burger of pork shoulder slow cooked for 12 hours served with melted cheddar cheese,

coleslaw salad and spicy jalapenos

small Sauerkraut

sauerkraut served with smoked bacon, Vienna and Swiss sausages

big Sauerkraut

sauerkraut served with smoked bacon, Vienna and Swiss sausages and knuckle of ham

Pig cheek braised in local beer

mashed potatoes and chicory

Genevan sausage with potato gratin and grain mustard sauce

mâche salad with bacon

Sirloin steak, herbs butter

chips and mixed vegetables

Cornfed chicken breast

with potato gratin, chicory and truffle sauce

Seabream filets

with mashed butternut and steamed potatoes

Slow cooked beef shoulder

mash potatoes and roast carrots

CHASSELAS DE DARDAGNY

Les Hutins

CHARDONNAY DE DARDAGNY

Bout du Monde, Clos des Pins, Marc Ramu

PINOT BLANC

Domaine Sophie Dugerdil

PINOT GRIS

Les Faunes, Mistral Monnier

SCHEUREBE

Les Faunes, Mistral Monnier

ALIGOTÉ DE GENÈVE

B. Rochaix

SANCERRE

Jeannot Robinet & Fils

rosé du terroir genevois

GAMAY DE DARDAGNY

La Méridienne, Domaine de la Planta

PINOT NOIR DE DARDAGNY

Domaine de la Planta

GAMARET COEUR DE CLEMENCE

Cave de Genève

SYRAH CUVÉE VICTORIA 1ER CRU

Elevée en fût de chêne, C. Sossauer

clémence merlot

Cave de Genève

BORDEAUX

Château Greysac , cru bourgeois

CHASSELAS DE DARDAGNY

Les Hutins

CHARDONNAY BOUT DU MONDE

Ramu

ALIGOTÉ DE GENÈVE

B. Rochaix

PINOT BLANC

Domaine Sophie Dugerdil

PINOT GRIS

Les Faunes, Mistral Monnier

SCHEUREBE

Les Faunes, Mistral Monnier

rosé du terroir genevois

GAMAY DE DARDAGNY

La Méridienne

PINOT NOIR DE DARDAGNY

Domaine de la Planta

CŒUR DE CLÉMENCE GAMARET

AOC, Cave de Genève

CLÉMENCE MERLOT

AOC, Cave de Genève

SYRAH CUVÉE VICTORIA 1ER CRU

élevée en fût de chêne, C. Sossauer

AMPRÔ

assemblage de Garanoir et Gamaret, Peissy, Domaine 3 Etoiles

PONT DES SOUPIRS

R. Burgdorfer

KIR VIN BLANC

polaris BRUT

Méthode Traditionnelle, AOC 1er cru

polaris BRUT

Méthode Traditionnelle, AOC 1er cru Dardagny

GOSSET BRUT EXCELLENCE

SANCERRE

Jeannot Robinet & Fils

MARSANNAY ‘’LES ÉCHÉZOTS’’

Domaine Bart, Marsannay-la-Côte <br>Côte de Nuits 2019

ST JOSEPH

Offerus 2020, Jean Louis Chave

CHÂTEAUNEUF-DU-PAPE

Domaine Grand Veneur, Jaume, 2020

BORDEAUX

Château haut selve, graves

château sociando-mallet

Haut Médoc 2015

Your coffee choice served with a petits fours selection

Warm chocolate cake served, with vanilla ice cream

Apple tart served with a caramel ice cream

Vanilla creme brulee

Spaghetti of chestnut cream with kirsch, meringue and Chantilly cream

Profiteroles and home-made chocolate sauce

CAFÉ GLACÉ

coffee ice cream, coffee, whipped cream

COUPE DANEMARK

vanilla ice cream, chocolate sauce and whipped cream

LA BOULE

vanille, fraise, café, pistache, chocolat, poire, framboise, abricot

sorbets arrosés

whipped cream

CHOCOLATe sauce

Ragoût de chevreuil, grand-mère

garniture chasse

Emincé de poulet à l’estragon

riz pilaf

Piccata de porc à la milanaise

spaghetti

Blanquette d’agneau aux fines herbes

semoule de couscous

Pavé de truite de mer rôti, sauce hollandaise

tagliatelle