Home made chef’s terine of duck liver or 7 Oysters from the Bassin d’Arcachon or Assiette landaise (Salad, bacon, asparagus, smoked duck, French dressing, giblets comfit, onions, croutons, pine nuts) or Veal ssweet breads in a brown madeira sauce, mushrooms and puff pastry
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Grilled duck breast in a white wine sauce or Grilled atlantic fish in a butter sauce and fennel or Prime cut of beef fried with onions and butter or Kidney of veal, brown sauce, madeira,cream
Our meats are assorted with pommes duchesse and cèpes à la bordelaise Our fishes are assorted with their vegetables
Our Restaurant 
